Poppy Seed Cake

BAKESTREATSSNACKS

Growing up with a Lithuanian grandmother (and great-grandmother), our family gatherings were often graced with a poppy seed cake. While it may not be strictly Lithuanian in origin, the poppy seeds are certainly a nod to that part of our heritage.

Even as a child, I adored its subtle flavor. Laden (heavily) with powdered sugar, catching a glimpse of this dense Bundt cake was a sight for sore eyes. With a delicate, nutty exterior and sumptuous middle, it is pure comfort from first bite to last.

Here the eggs are replaced with an unusual swap: tofu! When blended, tofu takes on a custardy consistency, which is perfect for keeping the dense, moist structure of this cake. (Hey, don't knock it 'til you've tried it. Plus, no one notices. Mum's the word . . . .)

The tofu imparts no flavor while keeping the structure and moisture you'd get from eggs. Win-win. Get ready to be won over by the beauty of baking with tofu ;-)

Finally, know that the crust is the best part. If it ever looses its crunchy character, warm it in a low oven to crisp it back up again. It's well worth the extra effort.

  • 3 cups (360 g) all-purpose flour

  • 1 1/2 tsp. baking soda

  • 1 tsp. fine salt

  • 2/3 cup (95 g) poppy seeds

  • 1 14-oz (400 g) pack of firm tofu, drained

  • 1 1/2 cups (150 g) cane sugar ("vegan friendly")

  • 1 cup (240 mL) neutral oil (e.g., avocado or canola)

  • 12 fl oz (355 mL) unsweetened soy milk

  • 1 tsp. vanilla extract

  • zest and juice of 1 medium lemon (~1 tsp. zest and 2+ T. juice)

  • coconut oil, for greasing the pan

  • additional flour, for the pan

  • powdered sugar ("vegan friendly"), to serve

Ingredients

Poppy Seed Cake

  1. Preheat the oven to 350F (175C). Grease and flour a Bundt pan—grease with coconut oil, then dust with all-purpose flour, tapping out any excess.

  2. Sift the flour, baking soda, and salt into a large mixing bowl. Set aside.

  3. Blend all the wet ingredients in a blender until smooth.

  4. Pour the wet mixture into the mixing bowl, add the poppy seeds, and fold until no dry pockets of flour remain and poppy seeds are evenly distributed in the batter.

  5. Pour the batter into the prepared Bundt pan (you may need to scoop it with a large spatula as the batter will be thick), evening it out on top with a spatula.

  6. Bake for 60–70 minutes, until a toothpick comes out clean (or with a few tiny moist crumbs stuck to it).

  7. Cool on a wire rack for 7 minutes before turning out. Before turning out, give the cake pan a few hefty shakes to check that the cake is releasing from the sides of the pan. To turn out, place the wire rack upside-down on top of the cake. Invert both and remove the cake pan.

  8. Allow the cake to cool fully before dusting with powdered sugar. Serve at room temperature. This cake will keep at room temperature, covered, for a few days. It can also be wrapped in foil and frozen.

Makes 1 Bundt cake | Serves ~16

Instructions

From my grandmother's Lithuanian kitchen, to my "European mutt" kitchen, to yours. Enjoy!

Last updated: June 19, 2026

Like any classic cake served with tea or coffee, it’s free of icing and isn’t overly sweet. And if you're not familiar with poppy seed desserts, I invite you to give this a try.

In a word, it's "more-ish."

I don't know anyone who's had a slice of this cake and doesn't immediately want another.

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