Orange Poppy Seed Cakes
Recipe type: Cake, Gluten Free
Prep time: 
Cook time: 
Total time: 
Serves: 5 small loaves
  • 2 Tbsp butter, melted
  • 1¼ cups gluten free all purpose flour, I use ‘Bob’s Red Mill Baking 1-1 Gluten Free Flour’
  • 2 tsp baking powder
  • ½ cup caster sugar
  • Grated zest of 1 large orange
  • 1 Tbsp poppy seeds
  • ½ cup fresh orange juice
  • 2 eggs, room temperature
  • 1 tsp vanilla
  • 1 Tbsp icing sugar, for dusting
  1. Preheat oven to 180ºC (356ºC). Grease a mini cake loaf pan with coconut oil or butter. Set aside.
  2. Melt butter first and then set aside to cool slightly.
  3. In a large mixing bowl, combine flour, baking powder, sugar, orange zest and poppy seeds, mix well.
  4. Pour in orange juice, eggs, vanilla and the melted butter.
  5. Whisk ingredients together until combined and smooth, do not over-mix.
  6. Evenly distribute batter into greased loaf pan, filling each approx. ¾ of the way up.
  7. Bake 15-20 minutes or until a skewer inserted into the middle comes out clean. The cakes should be set and spring back when gently pressed.
  8. Remove from oven and cool in pan for 10 minutes.
  9. Gently remove cakes by carefully running a butter knife around the edge to lift each out.
  10. Transfer cakes to a wire rack to cool completely.
  11. Dust with icing sugar to serve.
  12. Enjoy!
Store cakes in an airtight container, in the pantry or refrigerated, for 3-4 days.
Recipe by Wholesome Patisserie at