Gluten-Free Orange Poppy Seed Cake




1 cake


1 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.

Print Recipe


  1. Preheat the oven to 350°F.
  2. Lightly oil a 9-inch round cake pan on the bottom and up the sides with 1 tablespoon melted extra virgin coconut oil.
  3. Whisk the eggs in a large bowl. Add all the other ingredients and stir until thoroughly combined.
  4. 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.
  5. Let the cake cool for at least 20 minutes before serving.
Whole Orange Poppy Seed Cake with slice cut out and placed on serving plate


  • 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
  • 1/3 cup organic poppy seeds
  • 1 tablespoon Maskal Teff® ivory grain
  • 1 teaspoon gluten-free baking powder
  • ½ teaspoon sea salt

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