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Poppy Galaxy Cake

Emanuel Prestele


Instagram: @vegan_leaks


Q: What is something new that you recommend us trying in the kitchen that many of us might not think of?

A: Bring your kids into the kitchen, if you happen to have any. My vegan journey began almost two years ago on the day our son was born. Since then, he is in some way or the other involved in every single treat on my feed. To me, seeing how kids experiment with ingredients and textures is just such a pleasure, teaching me new ways to look at things I’ve known for most of my life. In addition, some of my favorite shots have been taken while dodging flying spoons and potatoes.

Q: What ingredients do you think are underused at home when we cook? Any food secret you swear by?

A: Since my vegan journey began, I am discovering new ingredients almost every day. My entire world of flavors has expanded dramatically during the last two years, such that I have yet to stumble over an ingredient I would call underused. What really made things a lot easier since I’ve discovered it is carob gum powder. It’s a great way to stabilize almost everything to a certain extent.



(For a 26-cm diagonal tarte-form.)

200 g spelt flour (or what you prefer)

100 g margarine (I always use Alsan... Popular in Germany and a lifesaver when it comes to baking, since it imitates the consistency of conventional butter almost perfectly)

85 g sugar

1 good pinch of salt


Mix all ingredients into a smooth dough. Spread into your form and blind-bake for 25-35 minutes at 375°F/190°C.


200 g poppy seeds

300 ml oat milk (you can use any vegan milk you prefer)

80 g sugar

50 g margarine

1-2 tsp carob gum powder (or any natural and vegan stabilizer)


First, roast the poppy seeds in a pan and set aside. Cook up milk, sugar, and margarine and add the poppy. Dissolve carob powder in 3 tbsp water and stir into the hot poppy mass. Now, pour the mass onto the crust and let everything cool down for at least 2 hours.


150 g powdered sugar

½ lemon



Put sugar in a bowl and slowly add water while stirring. When a rather thick sugar paste is formed, add lemon juice to liquify the paste a bit more and spread over the cold poppy mass. Adjust water/lemon ratio as you like best. Decorate cake after your liking. Let cool down for another 2 hours.

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