Description

This Orange Poppyseed Cake with Cream Cheese Frosting features a moist cake infused with vibrant citrus flavor, topped with creamy frosting. A delightful treat for any occasion!

Ingredients

Scale

2/3 cup sugar
1 Tablespoon orange zest
3/4 cup oat milk
1/4 cup freshly squeezed orange juice
1/4 cup olive oil
2 teaspoons vanilla bean paste
1 1/2 cups all-purpose flour
2 Tablespoons cornstarch
2 teaspoons baking powder
1 1/2 teaspoons poppyseeds
1/4 teaspoon baking soda
1/4 teaspoon salt
6 Tablespoons vegan cream cheese
6 Tablespoons vegan butter
2 teaspoons cornstarch
1 1/3–1 1/2 cups powdered sugar
1 teaspoon poppyseeds (optional, as garnish)
Dried orange slices (optional, as garnish)

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Instructions

Preheat your oven to 350°F and prepare a 9-inch springform pan.
Mix sugar and orange zest thoroughly in a large bowl.
Whisk together oat milk, orange juice, olive oil, and vanilla bean paste in the bowl with sugar and zest.
Add flour, cornstarch, baking powder, poppyseeds, baking soda, and salt to the wet mixture. Fold until combined.
Pour batter into prepared pan and bake for 30-32 minutes until golden.
Allow cake to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Mix vegan cream cheese, vegan butter, and cornstarch for the frosting until fluffy.
Gradually add powdered sugar to the frosting and mix until well combined and creamy.
Frost cooled cake and garnish with poppyseeds and dried orange slices.

Notes

For a gluten-free version, substitute all-purpose flour with a gluten-free blend.
Store leftovers in an airtight container for up to a week, or freeze for up to 3 months.
For vegan options, be sure to use vegan cream cheese and butter.

Nutrition

Serving Size: 1 slice
Calories: 300
Sugar: 20g
Sodium: 150mg
Fat: 14g
Saturated Fat: 3g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 1g
Protein: 3g
Cholesterol: 0mg