• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

My Kitchen Stories

GET NEW RECIPES AND STORIES DIRECTLY TO YOUR EMAIL HERE

  • Home
  • Recipes
    • Recipes A-to-Z
    • Recipe Index
    • Post Gallery
    • Stacks of Cakes
  • Travel
  • Stories
    • Chefs at Work
    • How To:
    • Reviews
    • Interesting Ingredients
    • Videos
  • About / Policies
    • ABOUT/DISCLOSURES/POLICIES
    • SERVICES
    • Awards
    • Partners
    • CONTACT

Orange Poppyseed cake, dairy & egg free

July 25, 2021 by Tania 11 Comments

Sharing is caring!

18 shares
  • Share
  • Tweet
Jump to Recipe Print Recipe

One of the best things about this orange poppyseed cake is that it is very simple. It’s crunchy with poppyseeds and full of orange flavour.

Vegan Orange cake

Now, this Orange and poppyseed cake looks like any other until you taste it. It’s got great orange flavour, isn’t ridiculously sweet and is made entirely of plant based ingredients

Egg and dairy free orange and poppyseed cake

You will probably be amazed becaue you need so few ingredients to actually make this cake. It doesn’t require eggs or milk or butter and this is quite amazing considering just how delicious it is.

Orange cake on a white plate

Why is this cake so good?

  • I like to eat it for breakfast with coffee as the sugar content is probably lower than a bowl of cereal.
  • I love this cake as a snack and even for breakfast.
  • Just mix together with a whisk or spoon
  • The cake’s flavour deepens and it never seems to get dry. It stays fresh for 4 or 5 days.
  • The orange is not overpowered by sugar
  • The icing makes a beautiful orange crust on top and is a must to give that extra hint of orange and sugar
  • make it with any kind of oil or milk you have
  • Does not require eggs
  • You can even make it without poppyseeds too. You could add chopped nuts or seeds too. ( but don’t go overboard!)
orange poppyseed cake with orange segments

This cake has very interchangable ingredients

The beautiful part is that I have baked mine as a Vegan cake but you can add any milk and any oil you have on hand. One of the reasons the cake stays so moist and fresh is that it is made with oil. You can use any kind of oil you like. Olive oil, vegetable oil or whatever else you have handy.

It’s a very interchangeable cake. That’s great to know during these sickly pandemic times

Don’t skip the delicious stir together glaze. This gives the cake a really wonderful coating of addictive sweetness. The cake itself has very little sugar. the icing helps keep the cake’s moisture sealed in too. It will keep for up to 5 days on the countertop in a covered container.

Other cakes similar to this you may like:

Vegan lemon tart with passionfruit Lemon Tart with Mango and Passionfruit it’s Vegan

Vegan Friendly Chocolate Cake with chocolate sweet potato frosting

Pistachio No Bake slices cut into pieces Pistachio No Bake Slice #vegan #gluten free

Orange poppyseed cake sliced on a plate
Orange cake on a white plate

Orange Poppyseed cake.

Tania
This is a lovely cake made with pantry staples. It doesn't even require eggs!
4.67 from 3 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 25 mins
Course Brunch, Cake
Cuisine Baking
Servings 6 serves

Ingredients
  

Orange Cake

  • 250 ml almond milk 1 cup, use any unsweetened milk| 8.45 fl oz
  • 1 Tablesp orange zest or 1 to 2 oranges
  • 60 ml orange juice 3 Tablsp, you'll need 1 whole orange|2.02 fl oz
  • 80 ml oil 1/3 cup olive or any kind of oil |2.70fl oz
  • 150 gm caster sugar 3/4 cup sugar | 5.30 oz
  • 20 ml vinegar, white 1 tablsp | 0.67 fl oz
  • 280 gm flour. plain 2 cups | 9.87oz
  • 20 gm poppyseeds 2-3 tablsps or chopped nuts or seeds| 0.70oz
  • 1 tsp baking soda
  • 2 gm salt, fine 1/2 tsp
  • 1 teaspoon vanilla, optional 5 ml/ 0.17fl oz

Orange drizzle

  • 20 ml orange juice 1 Tablespoon | 0.67fl oz
  • 30 gm icing sugar, pure or mixture 3 tablspoons | 1.05oz

Instructions
 

Orange cake

  • Set the oven to 170 C. Line an 8in/ 20 cm tin with parchment paper
  • Mix the flour, baking soda, poppyseeds, salt together until combined (by stiring or by whisk)
  • Mix the milk, oil, vanilla, sugar, zest and orange juice together. Whisk to combine. Add the vinegar to the liquids and whisk or stir together just before combining with the dry ingredients. The vinegar will react with the other ingredients to facilitate a rise in the cake.
  • Stir the cake until only just combined ( it can become tough)
  • Pour into the prepared tin and bake straight away. Bake for approxximately 25 minutes or until a skewer inserted into the cake comes out clean.
  • Cool until the cake tin is cool enough to be touched. Run a knife around the edges of the cake and turn out. Cool completely

To make the icing

  • Pour the orange juice into a smalll bowl or cup and stir in the icing sugar untill a nice thickinsh consistency thet you can almost spread. You may need a little extra icing sugar
  • The cake will cook with a domed top. I like to cut off the dome and leave a nice flat cake. The cake can be turned over so that the bottom is the top. I sometimes trim with scissors if the edges are slightly browned. drizzle with orange icing. I used sopme of the cut off cake bits to decorate the top.
  • This is one of my favourite cake to eat as a snack. It doesn't taste sweet and just seems to get more orangy and moist as days go by.

Notes

Use more orange zest for more orange flavour
The cake cake can be stirred together easily making it a great one for camping or holday cabins
The few ingredients make it very adaptable. This could be lemon or mandarin. You can use any oil you like or any milk for that matter.
Yhe vinegar in the cake reactes with the bicarb soda causing a chemical reaction that acts a little bit like the puff that eggs create. Once you add the vinegar put into the oven straigh away.
 
The cake is not big. You’ll finish it and want another.      
Keyword cake, orange, plant food, vegan

Sharing is caring!

18 shares
  • Share
  • Tweet

Filed Under: Cakes and Decorating, Desserts, RECIPES, Vegan Tagged With: breakfast cake, Cake, desserts, egg free cake, Orange Cake, orangepoppyseedcake, plant based recipes, poppyseed cake, Snacks

Previous Post: « Foolproof Sponge Cake. Mascarpone Cream and Strawberry jam
Next Post: Roasted Chicken Stroganoff, in One Pot »

Reader Interactions

Comments

  1. Charles

    December 11, 2021 at 3:53 am

    4 stars
    I tried it without sugar and added some dates it came a bit not too sweet I enjoyed it but comments from family mr
    Embers said it not sweet it’s like bread

    Reply
    • Tania

      December 12, 2021 at 9:00 pm

      Oh well I guess not surprising the recipe didn’t work out. It is a very unsweet cake to start with and it is already vegan and the science of making it doesn’t really lend itself to taking out the sugar and adding dates/. Maybe try it according to the recipe first and then change it. Good luck!

      Reply
  2. shyam

    September 2, 2021 at 6:38 pm

    you have share your good knowledge. keep sharing such tricks and ideas and I will also share this Kitchen Renovation Service thanks for sharing.

    Reply
  3. Allen Red

    August 26, 2021 at 9:17 pm

    5 stars
    Hello dear Tania… Your blog is very nice. Thank you for giving information regarding poppyseeds cake. My whole family loves poppy seeds. It’s crunchy with poppyseeds and full of orange flavor.

    Reply
  4. Karen (Back Road Journal)

    August 17, 2021 at 10:12 pm

    A simple but flavorful cake like this is my husband and my favorite. Especially one that is not too sweet.

    Reply
  5. Balvinder

    August 12, 2021 at 1:41 am

    This cake looks wonderful – light and fruity! Will try as I also love orange flavor dishes and desserts.

    Reply
    • Tania

      August 12, 2021 at 11:52 am

      Thank you. try it it is so easy! Not gluten free but it is Vegan.

      Reply
  6. goldcoastcommercialcleaning

    August 5, 2021 at 12:03 am

    5 stars
    My wife is been looking for recipes like this one that doesn’t use eggs and dairy since we’re vegan. Thank you for sharing this. For sure, she’ll gonna love it.

    Reply
  7. Harry good

    August 2, 2021 at 11:41 pm

    Hey, thanks for writing such an informational article. wideworldtrips is a travel Blog for tourists. If you are a crazy world traveler and want to know more in detail about different world destinations then you’re at the right place. We provide information on the world’s famous destinations and cities. We also provide information on Foods, Shopping, Entertainment, Adventure Activities, safety tips about different countries and cities.
    Harry good recently posted..Awesome Sightseeing Places to Visit and Things to Do in LimaMy Profile

    Reply
  8. Allen

    July 28, 2021 at 1:25 pm

    The cake looks beautiful and I’m sure the flavor is delicious. Nice Blog. I am looking forward to see more Blog on recipes.
    Allen recently posted..Brunch Sydney cbdMy Profile

    Reply
  9. angiesrecipes

    July 26, 2021 at 12:35 am

    My husband love poppy seeds. This is definitely a guilt-free treat and healthy enough for the breakfast or afternoon snack. Love the easy preparation too.
    angiesrecipes recently posted..Pomegranate Apricot BrowniesMy Profile

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Please leave me a commentShow more posts

Primary Sidebar

Search

About Me

Tania Cusack Hi, I'm Tania and this is My Kitchen Stories. I share all kinds of recipes here. Most recipes are quick and easy, just perfect for families. BUT, you could also find vegan, cakes and desserts too. Come and have a look around Read More
facebookTwitterPinterestInstagram
One Pot Cooking Desserts

Footer

GET NEW RECIPES AND STORIES DIRECTLY TO YOUR EMAIL HERE

Copyright © 2022 My Kitchen Stories on the Foodie Pro Theme

18 shares