Orange & Poppyseed cake

Orange & poppyseed is a style of cake I’ve never particularly loved, but the other day a follower, Mikaela, asked if I knew of one, and I thought – well, why not give it a go my way and see if I like it more.

I did and it is actually really nice. I don’t like sickly sweet citrus flavours, so the traditional version with buckets of white sugar in them and refined flour, just tasted yucky to me. This has a hint of sweetness and nourishing, wholefood flours, so it makes it earthy, dense and delicious.

I hope you like my take on it. You could bake it as a cake or in a loaf tin for slicing and toasting as you would a banana bread – Decisions, decisions!

Serve with cream, coconut cream or toasted with butter.

Most importantly, enjoy!

Real Treats. Happy Bodies. Remember to tag me on instagram when you make it @lowtoxlife

Orange & Poppyseed Cake Recipe





  • Mix all ingredients for the glaze.
  • Simmer for 5-7 mins in a small saucepan. Cool to thicken and then pour over the cake for a delicious, sticky orange caramel finish.

Thermomix / MyCook instructions

  • Melt butter, speed 2 100C, 2 minutes. While it’s melting, drizzle in the rice malt syrup, orange juice, vanilla bean and coconut cream. Then pop all flours and baking powder and apple cider vinegar and then the eggs on top and mix for 8 seconds, speed 6. Lastly pop the poppy seeds in. 3 seconds, speed 5. Done.

Conventional Instruction

  • Melt butter in a saucepan
  • Preheat oven 180C / 350F and line a loaf tin or a 24cm cake tin with parchment paper that’s been well greased with olive oil or melted butter.
  • Whisk the 3-4 eggs in a deep bowl to form a base for all the ‘wet’ ingredients and add oj, syrup, coconut milk and orange zest and combine well with a whisk for 20 seconds.
  • Then in the dry ingredient bowl, pop the flours, vanilla powder, poppy seed, baking powder and apple cider vinegar on top of the baking powder so that it aerates and bubbles a little. Mixe through well with a spoon to aerate and combine.
  • Then, combine both bowls and stir well until combined and ribbony. If for whatever reason it’s ‘liquidy’ and not ‘ribbony’, just add 1 tablespoon teff and 1 tapioca flours.
  • Then pour mixture into the cake tin or loaf and bake for 30 minutes – 40 minutes, depending on ‘height’ / depth of mixture in the vessel. Do a skewer test to avoid stress. Once it comes up clean, you’re done.
  • Take cake out and cool.

orange poppy seed cake 

Comments 13

    1. Post
  1. Hey Alexx this looks great – my husband has been begging me to make orange and poppy seed cake for months – I just won’t tell him it’s healthy 🙂 I’d really like to try it but don’t have any teff flour on hand – any alternative suggestions? Thanks 🙂

    1. Post

      You can replace the Teff with almond meal and be sure though to keep the other two flours in teh mix for texture / moisture balance 🙂

  2. Hi Alexx,

    This comment isn’t relevant to this post but I couldn’t find an email address in order to drop you a line. So this may not rock your boat but I thought it was kind of cool – there’s a place in Ubud called Bali Buda that has a big following with yogis and others alike that serves delicious healthy, wholesome real food. So i bought home one of their menus (looks like a newspaper) for a bit of inspiration. Just noticed they have your Real Food Manifesto printed on their menu (and yes it does credit So i wasn’t telling you for some copyright reason but just to say how cool – your message is reaching further into the beautiful wide world 🙂

    1. Post

      Thanks so much Kate – We actually connected on instagram about a year ago when another follower took a pic and tagged me – So excited and chuffed that it’s there and can’t wait to check it out myself one day x

    2. Post

      Thanks so much Kate – We actually connected on instagram about a year ago when another follower took a pic and tagged me – So excited and chuffed that it’s there and can’t wait to check it out myself one day x

  3. Hi Alexx, I made this last night and it is so yum. But I needed to add about 6 more tbsp of various flours as it was really runny and then when I took it out of the oven, it deflated. It had raised a bit in the oven but for some reason just went flat. What am I doing wrong? Should I have added more baking powder with the extra flours? And I also used almond meal instead of teff. If you have any tips, I would be grateful 🙂 Thanks.

  4. Pingback: Zesty lemon & yoghurt cake

    1. Post

Leave a Reply

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