Lemon and poppyseed tend to get all the glory but oranges are an equally delicious partner for the little black nibs. This orange poppyseed cake can be drizzled with your favorite glaze or served dressed up with candied orange wedges.
Orange Poppyseed Cake
- 3 tablespoons ground flax
- 9 tablespoons hot water
- 3 cups all-purpose flour
- 1/4 cup poppy seeds
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 cups granulated sugar
- 1-1/4 cups coconut oil at room temperature
- 1 cup plain almond milk
- 1 teaspoon pure vanilla extract
- 1 teaspoon pure almond extract
- 2 tablespoons grated orange zest
- Juice of 1 orange (1/4 cup)
- Preheat oven to 350 degrees F. and generously grease a Bundt pan. Sprinkle with flour and tap out excess flour.
- In a small bowl, stir together flax and water. Set aside for 5 to 10 minutes.
- In a medium bowl, whisk together flour, poppy seeds, baking powder and salt.
- In the bowl of a stand up mixer fitted with the paddle attachment, combine sugar and coconut oil. Beat until very well combined.
- Add flax mixture and beat until incorporated. Beat in milk, extracts, orange zest, and orange juice until well combined.
- Add flour mixture to mixer bowl and beat on low until ingredients are just moistened.
- Pour batter into prepared Bundt pan. Bake for 1 hour or until a cake tester inserted in the center comes out clean.
- Transfer Bundt pan to a wire rack and allow cake to cool for 20 minutes.
- Invert onto the rack and continue to cool.
- Serve warm or at room temperature. If you are going to glaze or frost cake, let it cool completely.