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.

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  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.


  • 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 baking powder
  • ½ teaspoon sea salt

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