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Low-carb poppy seed cake


Preparation time: 20 minutes

  1. Mix the egg substitute in a large bowl according to the instructions
  2. . Add all the remaining ingredients and mix with a hand mixer until creamy.
  3. Pour 1/3 of the mixture into a separate bowl and stir in the poppy seeds (amount depends on the desired intensity of the poppy seed flavour.)
  4. Pour the mixture in layers into a baking dish or ovenproof dish lined with baking paper and bake in a preheated oven at 200 °C (top/bottom heat) or 180 °C (fan oven) for approx. 60 minutes.
  5. The baking tin or oven dish should have a maximum diameter of 20 cm, otherwise the cake will be too flat.
  6. Once baked, leave to cool (preferably overnight in the fridge) and glaze with melted dark chocolate.

Nutri-Plus wishes you bon appétit!

Created by: V-Reena
1000 g soya quark (Alpro or Provamel)
some egg substitute for 3 eggs
75 g Nature's Protein, vanilla
3 tbsp semolina
1 packet of vanilla pudding powder (unsweetened)
3 tsp liquid sweetener or Xucker light (approx. 4-5 tbsp)
Amount according to desired intensity poppy seeds