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.
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.
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!)
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:
Orange Poppyseed 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
- 20 ml orange juice 1 Tablespoon | 0.67fl oz
- 30 gm icing sugar, pure or mixture 3 tablspoons | 1.05oz
- 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.