Description
This Orange Poppyseed Cake with Cream Cheese Frosting is a delightful treat, combining fresh orange zest and poppyseeds for a refreshing flavor that’s perfect for any occasion.
Ingredients
Scale
- 2/3 cup sugar
- 1 tablespoon orange zest
- 3/4 cup oat milk
- 1/4 cup freshly squeezed orange juice
- 1/4 cup olive oil
- 2 teaspoons vanilla bean paste
- 1 1/2 cups all-purpose flour
- 2 tablespoons cornstarch
- 2 teaspoons baking powder
- 1 1/2 teaspoons poppyseeds
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 6 tablespoons vegan cream cheese
- 6 tablespoons vegan butter
- 2 teaspoons cornstarch
- 1 1/3 – 1 1/2 cups powdered sugar
- 1 teaspoon poppyseeds (optional, as garnish)
- Dried orange slices (optional, as garnish)
Instructions
- Preheat oven to 350°F and prepare a 9-inch springform pan.
- Combine sugar and orange zest in a bowl, rubbing zest into sugar.
- Add oat milk, orange juice, olive oil, and vanilla paste; whisk until smooth.
- In another bowl, mix flour, cornstarch, baking powder, poppyseeds, baking soda, and salt; fold into wet ingredients.
- Pour batter into pan and bake for 30-32 minutes until golden and toothpick comes out clean.
- Cool in pan for 5 minutes before transferring to a wire rack to cool completely.
- For frosting, whip cream cheese, vegan butter, and cornstarch until fluffy; gradually mix in powdered sugar.
- Frost cooled cake and garnish with poppyseeds and dried orange slices.
Notes
Use fresh orange juice and zest for the best flavor.
Allow the cake to cool completely before frosting to avoid melting.
This cake can be made vegan or dairy-free with simple swaps.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg