Orange Poppy Seed Cake
This Orange Poppy Seed Cake can be eaten for breakfast and is fabulous served as a dessert too. Use organic oranges to make your own fresh squeezed orange juice and grated orange zest for a naturally sweet and bold flavor. I like to use 3 different flours – teff, brown rice and coconut – to create a very satisfying gluten-free cake. By the way, don't worry that the cake batter is unusually thick. You are in for a healthy treat.
Ingredients
- ¼ cup + 1 tablespoon organic extra virgin coconut oil, melted
- 2 eggs
- 1 tablespoon organic orange zest
- 1 ¼ cups fresh squeezed organic orange juice
- ½ cup organic maple syrup
- ¾ cup Maskal Teff® ivory flour
- ½ cup organic brown rice flour
- ½ cup organic coconut flour
- ⅓ cup organic poppy seeds
- 1 tablespoon Maskal Teff® ivory grain
- 1 teaspoon baking powder
- ½ teaspoon sea salt
Instructions
- Preheat the oven to 350°F.
- Lightly oil a 9-inch round cake pan on the bottom and up the sides with 1 tablespoon melted extra virgin coconut oil.
- Whisk the eggs in a large bowl. Add all the other ingredients and stir until thoroughly combined.
- Pour the batter into the prepared cake pan. Bake for 40-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Let the cake cool for at least 20 minutes before serving.
