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.Ingredients
¼ cup + 1 tablespoon organic extra virgin coconut oil, melted
2 organic 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
⅓ cup organic poppy seed
1 tablespoon Maskal Teff® ivory grain
1 teaspoon baking powder
1/2 teaspoon sea salt
Preheat the oven to 350 degrees.
Lightly oil a 9-inch round cake pan on the bottom and up the sides with 1 tablespoon melted extra virgin coconut oil.
Whisk the eggs in a large bowl, and add all the other ingredients, and stir until thoroughly combined.
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.
Let the cake cool for at least 20 minutes before serving.