On Wednesdays, we wear pink. This vegan and gluten-free blood orange and poppy seed cake is moist, tangy and pink! I can’t get over this glaze with its lovely shades of pink. Citrus fruits are in season and baking with lemons, limes, blood oranges, oranges and grapefruits is so much fun. The acidity balances out the sweetness and makes for interesting cakes.
This recipe for a vegan Blood Orange and Poppy Seed Cake is:
- Plant-based, vegan
- Free from white sugar
Citrus fruits are perfect for baking. Blood oranges add a lovely tanginess to this vegan blood orange and poppy seed cake. The pink glaze is an extra eye-catcher.
- 2 tbsp lupine flour
- 8 tbsp sparkling water
- 80 g vegan butter, at room temperature
- 180 g birch sugar
- grated zest of 2 blood oranges
- 30 g poppy seeds
- 160 ml oat milk
- 35 g arrowroot powder
- 120 g buckwheat flour
- 100 g rice flour
- Pinch of salt
- 2 tsp baking powder
- Juice and zest of 1 blood orange
- 50 g birch sugar
- 100 ml water
- Juice of 2 blood oranges
- 250 g birch icing sugar (sukrin)
- Handfull of poppy seeds to decorate
Preheat the oven to 180 degrees C. Grease a 24-cm ring mould and dust with some extra buckwheat flour.
In a small bowl, mix the lupine flour and sparkling water together, whisk slightly and set aside.
In a separate bowl, put the vegan butter, birch sugar, blood orange zest and poppy seeds together. Beat until all ingredients are well incorporated. Add the milk and the lupine flour mix. Combine well. Please ignore, that the mix looks kinna split.
In a new bowl, mix the flours, arrowroot, salt and baking powder together. Add the butter mix to your flour mix. With a rubber spatula, combine until the mix looks light and fluffy. Pour into the prepared rind mould and bake for about 30 minutes.
While the cake is baking, prepare the syrup. Put the blood orange juice and zest, water and birch sugar into a small saucepan and bring to boil over low heat. Cook until the liquid has reduced by half and it looks like syrup.
Pour over the hot cake, right after you take it out of the oven. Let the cake cool off completely.
Mix the blood orange juice and birch icing sugar in a bowl until smooth. Add tablespoons of water if the mixture is too dry. The consistency should be thick but pourable.
Pour the glaze over the cold cake (take it out of the mould first and turn it upside down first) and sprinkle with some poppy seeds.
Have we met?
Hi there! I created Miss Walter’s to include loved ones with dietary restraints (chosen or not) at the dessert table. I share all my favourite vegan dessert recipes with you so that you can do the same. Because sharing food has the power to unite us, so let’s not get our diet in the way of eating and sharing delicious cakes.