Orange and Lemon Poppyseed Cake

I have a confession to make.. As a child, I hated cakes!! I found them too sweet for my savoury palate.

Things changed once I became pregnant with my first daughter, she had me eating ALL the sweets and now, I love cake haha!

This is why I love this cake recipe, it’s not too sweet but just enough that you feel like it’s a dessert.

Ingredients:

2 cups gluten free oat flour

1 cup almond meal

1 cup coconut sugar

1 tsp baking powder

1 tsp bi-carb soda

2 tbsp poppy seeds

1 banana, mashed

1 cup almond milk

Zest of 1 orange

Zest of 2 lemons

1 orange, juiced

Icing:

1 can coconut cream, refrigerated overnight

1 orange, juiced

3 tbsps maple syrup

Lemon and orange zest as decoration

Method:

Preheat the oven to 180 degrees celsius. Line a 9 inch cake tin with parchment paper.

In a large bowl, place the flour, almond meal, coconut sugar, baking powder, bi-carb sods, and poppy seeds and whisk to combine.

Next, add your mashed banana, almond milk, orange and lemon zest, and orange juice and stir until a smooth batter forms.

Pour the mixture into the prepared cake tin and place into the oven for 35 minutes or until a fork inserted into the middle comes out clean. Leave to cool completely.

To make your icing, simply combine the coconut cream (leave any liquid out), orange juice, and maple syrup in a small bowl and stir until well combined.

Spoon the icing mixture on top of the cooled cake and top with orange and lemon zest.

Write me a comment below and tell me if you’re a fan of ‘not to sweet’ cakes too!