I wanted cake. Something moist. Something delicious. Something different. I googled and there weren’t many choices out there, certainly not with my restrictions. I saw many recipes that including grinding an entire orange, skin and all, but that seemed like a lot of work, which I wasn’t in the mood for. One recipe said 2 Tbs. poppy seeds, and another recipe said 1 1/2 cups of poppy seeds. That seemed like a big range. So I combined a few recipes, then de-glutened it, and un-dairy-ed it. Then changed the recipe as I went because I ran out of the So Delicious unsweetened coconut milk. But what I got was DELICIOUS.
3 c. 1:1 gluten free flour blend (like Pamela’s bread mix)
1 1/2 tsp. baking powder
1 tsp. sea salt
2 c. granulated sugar
1/2 c. soy free Earth Balance (or other safe margarine)
1/2 c. corn or canola oil
1 tsp. vanilla (I make my own)
zest from one naval orange
1/2 c. pulp free orange juice
3/4 c. So Delicious unsweetened coconut milk
1/2 c. poppy seeds
Mix all together in mixer until combined/uniform. Pour into greased Bundt pan. Bake in preheated 350F oven for 55-65 minutes.
Optional: glaze with icing made from confectioners sugar and orange juice.
It’s day 3 and it’s still moist and delicious.
I needed a picture to go with the post, so I had to slice another piece… and now I have to eat it. See what blogging forces me to do? That’s okay. I’ll take one for the team.