Vegan poppy seed crumble cake

Ingredients for 1 servings:

• 1 tbsp chia seeds
• 3 tbsp water
• 200 g sugar
• 200 g margarine or Alsan
• 1 packet of vanilla sugar
• 1 pinch of salt
• 375 g flour
• 1 packet of baking powder
• 750 ml almond milk (almond drink)
• 2 packets of vanilla pudding powder
• 200 g blue poppy seeds
• 150 g sugar, brown or regular

Instructions

Working time approx. 30 minutes; Rest time approx. 5 hours; Cooking/baking time approx. 45 minutes; Total time approx. 6 hours 15 minutes

First, make an egg substitute and soak 1 tablespoon of chia seeds with 3 tablespoons of water. Now, knead the chia mixture, sugar (reserve a little for the pudding powder), margarine, salt, vanilla sugar, flour, and baking powder into a dough. Place about 3/4 of the dough into a prepared round baking dish and press down firmly, creating a raised edge of about 3-4 cm. Mix the pudding powder with the sugar in a small bowl. Add about 8 tablespoons of the plant-based milk and stir until smooth. Pour the remaining milk into a saucepan, add the pudding-sugar mixture, and the poppy seeds. Bring the mixture to a boil briefly, stirring constantly, and let it swell for 5 minutes. Caution: Stir constantly to prevent the poppy seeds from burning on the bottom of the pan! Pour the mixture into the pastry case in the springform pan. Sprinkle the remaining dough over the dough in the form of crumbles. Bake at 180°C (convection oven) for about 40-45 minutes. If necessary, cover with aluminum foil after 20 minutes to prevent the crumbles from overbrowning. Let cool. Tip: I like to drizzle a little powdered sugar and lemon juice mixture over the top as a glaze.