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If you’re looking for a fresh tasting cake that tastes like morning sunshine, this Whole Orange Poppy Seed Cake is it. Inspired by classic Italian flavours, this cake uses the entire orange—yes, peel and all—for a naturally sweet, fragrant flavour that’s bright, bold, and completely irresistible.

It’s one of those recipes that comes together with simple, wholesome ingredients you probably already have on hand. The result is a beautifully moist, tender cake with a delicate citrus bite and just the right amount of texture from the poppy seeds. It’s naturally gluten-free, refined sugar-free, and perfect for everything from a casual afternoon coffee to a dressed-up dessert moment.

I love serving this cake as is, or with a light dusting of powdered sugar, a dollop of whipped cream, or fresh berries on the side. However you enjoy it, it’s a little slice of sunshine in every bite.

I can’t wait for you to try it, be sure to leave a comment below and share your creation with me on Instagram @shesitalianseries

Prep Time: 10 mins

Bake: 40-45 mins

Yield: 1 cake or loaf

Serves: 8-10

Whole Orange Poppy Seed Cake

Ingredients

  • 1 whole medium-large orange (or 6-8 small clementines cut in half with the peel on)
  • Reserve 6-8 tbsps of orange juice
  • 1 cup honey
  • 3 large eggs
  • ½ cup oil (melted coconut oil, olive oil, vegetable oil, etc.)
  • 1 cup almond flour
  • 1 cup gluten free flour (or an 1 additional cup of almond flour)
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tbsp poppy seeds

Directions

  1. Preheat your oven to 350°F (180°C).
  2. Wash oranges well, cut into chunks. Add to a blender or food processor and blend for 15-20 second until it looks like baby food texture.
  3. To the belnder, add the honey, eggs and oil. Blend until smooth.
  4. To the blender, add the flour, baking soda, salt and poppy seeds. Blend just until combined. 10-15 seconds. Do no over mix.
  5. You can mix the rest of the batter with a spatula if needed. Pour into a greased baking dish or loaf pan. I grease mine with a sprits of avocado oil.
  6. Bake for 40-45 minutes. Check rediness with a toothpick. It should come out clean. Remove from the oven and cool for 10 minutes.
  7. While the cake is still warm, place on a serving dish and drizzle the top with the reserved freshly squeezed orange juice. Let cool completly and enjoy!

    Notes

    • This cake will last 1 week in a tightly covered container.
    • Orange and chocolate make a perfect pairing. You can drizzle the top with melted chocolate and cool in the fridge to set.
    • Add 15g of cocoa powder to turn this delicious almond cake into a yummy chocolate version.

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