Blood Orange Poppy Seed Cake

By Dr. Stephanie Gray

Cake Ingredients

  • 1½ C. Gluten free all-purpose flour(I use King Arthur)
  • 1 C. Granulated sugar
  • ½ Tsp.Baking powder
  • ½ Tsp.Salt
  • 3/4 C. Cold water
  • 1/2 C.Organic avocado oilor coconut oil
  • 2 Tbsp. Fresh squeezed blood orange juice
  • 1/2 Tbsp. Blood orange zest
  • 1 Tbsp. Poppy seeds
  • 1Blood orangesliced thin

Glaze Ingredients

  • 1 C. Powdered sugar
  • 1/2 Tsp. Vanilla
  • 1/2 Tbsp. Orange juice
  • 1/4 C. Dairy free milk (I use Pacific Naturals Organic Coconut) 

Cake Instructions

  1. Preheat oven to 375 degrees. Lightly grease a 9-inch round cake pan.
  2. Whisk the flour, sugar, baking powder, salt, orange zest, and poppy seeds together in a large bowl.
  3. Add the avocado oil, blood orange juice, and water and mix until blended.
  4. Pour the batter into the prepared pan. Lay the blood orange slices on top of the batter.
  5. Bake at 375 degrees for about 30-35 minutes until the edges are lightly golden brown, and a toothpick inserted in the middle comes out clean.
  6. Cool completely before serving or glazing.

Glaze Instructions

  1. Sift powdered sugar into a large bowl.
  2. Add all the ingredients to the sifted powdered sugar.
  3. Mix ingredients together with a blender on medium speed until all ingredients are combined.
  4. Drizzle over cooled cake.

Store leftover cake in the refrigerator in an airtight container. It should stay fresh for up to 4 days.

A light orange glaze adds extra flavor & sweetness but can easily be omitted if you prefer. If you can’t have poppy seeds, you can leave them out.

Author: The Pretty BeeModified by: IHHC

Posted in Desserts, Healthy Recipes