These kolache (Kolaches/Koláče) are a delicious sweet vegan pastry using a light, sweet dough, filled with a poppy seed- and vegan cheesecake filling and topped with a streusel topping! This recipe is dairy-free, eggless, and can be made gluten-free and nut-free!
If you’ve stuck around my blog long enough, then you’ll probably have noticed that I love to share my vegan (and gluten-free) versions of traditional recipes from my childhood. This holiday period, I’ve already shared recipes for Zimtsterne (Cinnamon Stars), and Chocolate Salami, and now it’s the turn of this Czech kolache recipe.
My Czech grandmother and mother used to make authentic kolaches all the time (named Moravské Koláče in the Czech Republic) when I was a child. It was a treat I looked forward to every time with the light dough and sweet fillings. When the recipe was handed down to me, I couldn’t wait to get baking. Now, my kitchen smells like sweet homemade kolaches, and this recipe has to be shared!
What is a Kolache?
A kolach, or plural kolache (or kolaches), is a type of Czech filled pastry, pronounced ‘kohl-ah-chee’. Depending on where you are in the world, it takes on several spellings, including kolachi, kolace, kolacky, Koláče, etc., coming from the Czech word ‘Kolo’, which means wheel.
Kolache are a wheel-shaped pastry made up of a generous filling (the more the better) surrounded by a light, yeast dough and is a type of sweet bread (similar to doughnuts in some ways). There are several traditional fillings, including cream cheese (‘tvaroh’), plum jam, poppy seeds, etc.
While kolache originated in the Czech Republic and Slovakia, the pastry is also very popular in some parts of the US, particularly the south and Texas, where there is even a ‘Texas Czech Belt,’ which came about in the late 1800s due to Czech immigrants, and is now filled with Kolache bakeries.
In a Kolache Factory, you will also find sausage and meat fillings. While many traditional fillings are still sold, new fillings have evolved, including strawberries, pineapple, cherry, etc.
For this particular recipe, I’m working with my mother’s homemade dough recipe. The recipe uses a single proof/rise rather than the traditional three (sometimes even five!). I’m then filling them with a combination of a poppy seed filling (traditionally named makový koláče or poppy seed kolacky) and vegan cheesecake filling topped with a streusel topping.
While the pastry itself isn’t traditionally gluten-free, I’ve included a gluten-free kolache recipe in the recipe notes as well! Along with several other variation options.
How To Make Kolaches?
Here are the ingredients that you will need for the yeast dough:
Step 1: Prepare the dough
Combine the warm milk (around 40C/104F) with the yeast and 2 teaspoons sugar in a small bowl, mix, and allow it to rest and activate for a few minutes.
In a separate large bowl, combine the flour, the rest of the sugar, and salt. Pour in the yeast mixture when it’s ready, along with the oil. Mix well with a wooden spoon, then knead with your hands for a few minutes until you have a smooth, elastic dough.
Form the kolache dough into a ball, return it to the bowl, cover with cling film and leave it to rise in a warm place for 1 hour.
Step 2: Prepare the fillings & streusel topping
For the poppy seed filling: Grind the poppy seeds in an electric spice/coffee grinder (or use a blender). Then place all the ingredients in a saucepan or skillet, heat, and allow it to simmer for a minute. Set aside.
For the cheesecake filling: Place all the ingredients in a small blender (or use a stick blender) and blend until the mixture is smooth and lump-free. Then, set aside.
To make the Streusel (crumble): Mix all the ingredients in a small bowl with your hands until the texture is crumbly. Then, set aside.
Step 3: Cut and shape the dough
Divide the dough into 7 pieces (40 g each) and shape them into round “cookies.”
Dust the bottom of a glass (or similar-sized measuring cup) with a little flour and then place it in the center of the round dough pieces. Apply pressure and flatten the dough in the middle, forming an edge on the outside.
Brush the dough’s edges with a little plant-based milk (mixed with a small pinch of turmeric, for color).
Step 4: Add the fillings
Spread about 2 teaspoons of both the poppy seed and cheesecake filling on each of the vegan kolaches. Then decorate with almonds (optional).
Once filled, sprinkle the pastries with the streusel crumble topping.
Step 5: Bake the kolache
Bake in the oven at 180C (350F) for 15-18 minutes. The edges should be slightly brown. Enjoy them warm!
Storing Instructions
To make ahead: You can prepare the dough a day in advance and leave it to rise overnight in the fridge. Remove it from the refrigerator 30-60 minutes before using, allowing it to further rise before continuing with the recipe. The fillings and streusel will also store well, covered, in the refrigerator overnight.
To store: Keep the baked homemade kolaches at room temperature for up to two days (they taste best when made fresh on the same day) or refrigerator for up to 4 days. They can also stay in the freezer for between 2-3 months. Allow them to thaw in the fridge before enjoying cold or reheating in the oven till warmed through.
Recipe Notes & Variations
- Sugar: For the yeast mixture, you should use 2 teaspoons of regular sugar to activate the yeast. The remaining amount for the dough can be coconut sugar, Erythritol, etc.
- For a gluten-free version: Look in the recipe card notes for the list of ingredients.
- The dough: You can, optionally, add a little orange or lemon zest to the dough. Or even a hint of spice (cinnamon, ginger, etc.)
- The streusel: Feel free to add a little vanilla powder or cinnamon if preferred.
- The Fillings: You can also fill the vegan pastry with jam/marmalade or a simple fruit compote (i.e., plum jam or apricot). Feel free to experiment with savory fillings, too; cabbage, a meat-alternative, your favorite vegan cheese, and herbs, etc.
- Make sure to press firmly when making the indentation in the kolache dough. Otherwise, it can rise again and cause your fillings to end up all over the baking tray.
- For a nut-free version: You can omit the almond topping. Also, try using tahini instead of cashew for the cheesecake filling. This swap will slightly affect the flavor but still tastes great.
Other Traditional Recipes
- Chocolate Salami (Easy No-Bake Dessert)
- German Potato Dumplings Recipe
- Steamed Yeast Dumplings
- German Schupfnudeln
- Easy Apple Strudel With Puff Pastry (Apfelstrudel)
If you give this sweet vegan Czech kolache recipe a try, I’d love a comment and ★★★★★ recipe rating below. Also, please don’t forget to tag me in re-creations on Instagram or Facebook with @elavegan and #elavegan – I love seeing your recreations.

Kolache
Ingredients
Dough:
- 1 1/4 cup (150 g) flour (see notes for gluten-free version)
- 1/4 cup (60 ml) dairy-free milk warm
- 3 tbsp (35 g) sugar (see notes)
- 2 tbsp (30 g) oil
- 1 tbsp (10 g) fresh yeast or 1 tsp (3 g) dry yeast (see instructions)
- 1 pinch of salt
Poppy seed filling:
- 1/3 cup (80 g) dairy-free milk
- 1/3 cup (50 g) poppy seeds
- 5 1/2 tbsp (40 g) powdered sugar or ground Erythritol
- 3 1/2 tbsp (35 g) raisins
Vegan cheesecake filling:
- 5.3 oz (150 g) silken tofu
- 5 tbsp (35 g) powdered sugar or ground Erythritol
- 1 heaped tbsp (20 g) cashew butter or nut/seed butter of choice
- 1 tbsp (15 g) dairy-free milk
- 1/2 tbsp (7 g) lemon juice
- 1 tbsp (8 g) cornstarch
Crumble:
- 2 tbsp (16 g) flour
- 1 tbsp (7 g) powdered sugar
- 1/2 tbsp (7 g) vegan butter or margarine
Instructions
Make the dough
- Please measure all ingredients in grams (use my written measurements) on a kitchen scale for exact results. Also, watch the VIDEO for visual instructions.Mix the warm milk (about 40 C / 104 F) with the yeast and 2 teaspoons of sugar in a small bowl and let it sit for a few minutes.
- Add the flour to a medium bowl, along with the rest of the sugar and the salt. Pour in the yeast mixture and the oil. Mix well with a wooden spoon and then knead with your hands for a few minutes until a smooth dough is formed. If using dry yeast, you will need to add a little more milk.
- Form the dough into a ball, return it to the bowl, cover with cling film and leave to rise in a warm place for 1 hour.
Poppy seed filling
- Grind the poppy seeds in an electric spice grinder or blender, then place all ingredients in a saucepan or skillet, heat and let simmer for a minute. Set aside.
Vegan cheesecake filling
- Place all ingredients in a small blender and blend until the mixture is smooth and lump-free. You can also use a stick blender.
Crumble
- To make the crumble, simply mix all ingredients in a small bowl with your hands until the texture is crumbly. Set aside.
Shape the dough
- Divide the dough into 7 pieces (40 g each) and shape into round "cookies". Dust the bottom of a glass with a little flour and then place it in the center of the round dough pieces. Apply pressure and flatten the dough in the middle, forming an edge on the outside.
- Brush the edges of the dough with a little plant-based milk (mixed with a small pinch of turmeric) and place them on a lined baking sheet. Preheat oven to 180 C (350 F).
Add fillings and bake
- Spread about 2 teaspoons of the poppy seed and also of the cheesecake filling on each of the pastries and decorate with almonds (see step-by-step photos in the blog post). You can also fill the pastries with jam/marmalade if you like. Plum jam is well suited. Also, sprinkle with the crumbles.
- Bake in the oven at 180 C (350 F) for 15-18 minutes. The edges should be lightly browned. Enjoy warm!
Notes
Video Of The Recipe
- Sugar: For the yeast mixture, you should use 2 teaspoons of regular sugar to activate the yeast. The remaining amount can be coconut sugar or Erythritol.
- 120 g rice flour
- 40 g chickpea flour
- 40 g tapioca flour, or arrowroot flour
- 60 g plant-based milk, warm
- 40 g sugar, of choice
- 30 g oil
- 10 g fresh yeast, or 1 tsp (3 g) dry yeast
- 1 pinch of salt
- Use the same method as mentioned above.
- The gluten-free pastries need to be baked about 4-5 minutes longer, and you should use about 50 g of dough per pastry, as they don't rise as much as the regular ones.
- The total time doesn't include resting time.
Nutrition information is an estimate and has been calculated automatically
I tried this recipe, and it was really good, but I have questions I want to ask; how can I reach you?
I am glad you liked it, Rosalia. You can ask your question here or contact me via DM on Instagram. 🙂
Hi there, I am wondering what brand your little blender is? Thank you
Hi Diana! The brand I use is called “Krups”. I have linked it now in the recipe notes under “Equipment”. 🙂
Such a delicious and easy to make dish! ????
I made the cream-cheese filling out of storebought vegan cream-cheese and just sweetened it with maple syrup and added some lime juice, because I wasn’t able to find silken tofu. Will for sure try this as it was intended when I happen to have silkem tofu at home.
I have never eaten kolache before but I will sure eat it many times afterwards because it’s such a unique tasting sweet treat ????
Thank you, for this easy to follow recipe and the delicious dish! ????
My pleasure, Jill! I am so happy you enjoyed them! And how awesome that it turned out great with vegan cream cheese! Thanks s a lot for sharing. 🙂
They look delicious, can’t wait to try them!
Znamená to, že mluvíš taky česky? Já jsem se Slovenska a sleduji tě na instagramu, ale ani by mi nenapadlo, že máš československé kořeny.
Ja právě chtěla poznamenat, že jsou to Moravian kolache, ale to by samozřejmě nikomu nic neříkalo.
I enjoy your veganized recipes, cause I don’t need to give up my favorite pastries or meals! Thank you!
Ahoj Dominiko, ano mluvím česky, ale narodila jsem se v Nemecku, takže mám německé školy a gramatiku neovládám tak dokonale (my mom helped me write this, because for me it’s easier to understand than to write or speak). 😀 Také nemám možnost doma mluvit česky, celý den mluvim pouze německy nebo anglicky. V příspěvku na blogu jsem napsala, že jsou to „Moravské Koláče“.
Jsem velmi ráda, že se Ti moje recepty líbí. Díky Ela 🙂
Hi Ela, recipe looks good I think it’s time for me to try to make Moravské koláče myself. Just one thing though cream cheese is natierkove maslo and tvaroh is cottage cheese. They are two different things. How would I know it? I am Slovak. Happy baking ????
Happy baking, Martina. I hope you will like them. 🙂
Hi Ela!
Best wishes for the coming year! As most of the recipes I enjoyed trying this one a lot.
The result was great! A real distinct flavor then what I’m used to.
Just one note/question, what kind of oil is supposed to be used in this recipe? I could not find this anywhere or maybe I just overlooked it?
I have used olive oil and it worked great, Also instead of the cashewnutbutter I used sunflowerseed butter and for me that was a big surprise in terms of flavour!
Hi Hilde, I am glad they turned out great! I often make them with olive oil, but sometimes I use canola oil. Both work fine 🙂
Thanks for sharing the sub with sunflower seed butter. Sounds lovely. 🙂
Oh, and would this work the same with different seeds. I have a while selection: sesame, chia, sunflower, pine, linseed, but poppy I wiuld have to go out for and find.
Poppy seeds add a very lovely flavor and shouldn’t be substituted. They are the most popular ingredient in kolache (and many other Eastern European, and also German baked goods), so I would definitely recommend giving it a try.
However, you can also fill them with jam or marmalade of choice, it’s so yummy too. 🙂
Hi there Ela,
First of all best wisher for an intensely happy new year full of exciting discoveries and surprises that make wonderful memories to look back on in years to come.
Also thank you for all you have cone to mean to me and my family over the past year and more. Your recipes have formed the basis of most of what we eat now, and I so appreciates the notes and ideas for substitutions. You have raised my confidence to cook vegan and gluten- and oilfree immeasurably.
That smoothly leads me to my question: can these be made oilfree? Can it just be left out? In quite q few recipes I have tried out I have used Amazake as a substitute, with success, though I have learnt to then reduce the sugar. It does affect the taste a little, but the results are usually still yummy.
Only because there is quite a bit of work involved in these, I thought I would check first.
Hello Anneke! Happy new year to you too. I am so glad you like my recipes. 🙂
To answer your question, I am not sure if these will taste good without oil. I assume they will turn out rather dry and not soft at all. Also, I never heard about Amazake before, so I can’t comment on that. If you try it out, I would be very happy to hear how it turned out. 🙂
I am considering using a sourdough for the base. that doesn’t use any oil and is still so light and fluffy