April 3, 2013

Vegan Orange and Poppy Seed Cake Recipe


To celebrate Veggieful's 1st birthday today, Jerome and I would love to share with you one of our most favourite cakes! This is an amazingly delicious vegan Orange and Poppy Seed cake that is not only mouthwateringly tasty but is also incredibly light and fluffy. It is so beautiful that I can guarantee you won't believe it is vegan or that you made it. Oh my... just talking about it makes me want to eat a piece. The orange "buttercream" adds a delicious creaminess to the cake and another citrusy orangey element. The optional "buttercream" recipe makes more than enough so you can add more or less as needed. You can freeze any remaining cream for future use. So, I really hope that you enjoy this cake as much as we do and I am sure that your guests will love it. I also want to thank all of our Veggieful followers for your unconditional support over Veggieful's first year. So many amazing things have happened and I can't wait to see the progress in the years to come. Enjoy! 

serves 8

Cake Mixture:
   2 cups self-raising flour
   1/4 cup margarine, at room temp.
   1 cup caster sugar
   1 cup 
Soy Milky Lite
   1/4 cup orange juice
   1 teaspoon vanilla extract
   1/4 cup poppy seeds
   1 teaspoon finely grated orange rind


Orange "Buttercream" (optional):
   ¾ cup margarine, at room temp.
   ¾ cup icing sugar
   2 ½ tablespoons orange juice
   1/8 teaspoon vanilla extract
   1/8 teaspoon finely grated orange rind


  1. Preheat oven to 180 degrees celsius fan-forced (356 F) and lightly oil a cake tin.
  2. Make the cake mixture by adding the flour, margarine, sugar, soymilk, orange juice and vanilla extract to a bowl.
  3. Beat for one minute or so until creamy and fluffy (preferably with electric beaters).
  4. Add in the poppy seeds and orange rind and mix until evenly distributed.
  5. Pour the cake mixture into the oiled cake tin.
  6. Bake for 50 to 55 minutes until browned on top and a skewer comes out clean when poked into the centre of the cake.
  7. Allow to cool completely.
  8. In meantime, make the orange "buttercream" by adding all "buttercream" ingredients to a small bowl and beating until fluffy and creamy.
  9. Once the cake has completely cool, cut as desired. If you want to add a middle cream layer, use a serrated knife to cut the cake in half and add cream between the layers. On the other hand, just add cream to the top of the cake. If you just cream the top of the cake, the slices will look neater when cut and keep its shape better. Your choice!
  10. Serve immediately or refrigerate until needed. Enjoy!

  • The "buttercream" recipe will make more than enough cream. Just add as much as you need. You can always freeze any remaining "buttercream". 


The nutrition information above is an approximate guideline and does not include "optional" ingredients. 



32 comments :

  1. what is caster sugar?

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    1. Hello! Caster Sugar is a fine granulated sugar that is great for baking. It is not confectioners sugar which is a superfine powdery consistency. Caster sugar's main advantage is the superfine granules which allow it to dissolve quicker and is supposed to give a nicer consistency to your cake. You could substitute regular granulated sugar if necessary or sometimes "bakers sugar" is the same thing :) Hope this helps!

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  2. I can't wait to try this. Thank you! All of your recipes are so yummy and I know that this will be great too.

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  3. Happy Birthday Veggieful!!
    I can't wait to make this. I have been making tons of your recipes over the past 3 weeks and ALL are delicious, easy and impress our non vegan friends. :)
    Best wishes to you both, keep up the amazing work!
    Kym

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    1. Hi Kym,
      Thanks so much! I appreciate your kind words.
      I really hope you enjoy it :)

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  4. THIS WAS THE YUMMIEST THING EVER. I made it for my mums birthday cake and she was so shocked that I could actually cook a cake hah. It was so fluffy and had a beautiful citrus taste. thank you so much

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    1. Hi Amanda, oh thank you so much. I am really glad that you loved it :)

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  5. It looks delicious, I might make it for my own birthday next month. Happy birthday!

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    1. Hello Natasha! Oh you should... it is so delicious and fluffy :)

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  6. Ah, this is gorgeous and I bet it tastes amazing too!

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  7. Ok now this was the best cake ever. I made this for my mums 60th and she was amazed. Thank you! and so easy too.

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    1. I am so glad. Thanks for telling us :)

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  8. This was so fluffy and nice. I made this the other day for a work birthday party. Everyone loved it. Thank you once again for another amazing recipe Madison and Jerome. Love the photo too!

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  9. Dear Madison,

    I cannot express how excited I am to have found your sweet website after searching for a orange & poppyseed cake as it's got no egg!!! I have an egg allergy - finding egg free cake recipes are so hard. I never thought to search for vegan cakes... Seems so obvious now. I had a quick look through your recipe list & exclaimed aloud to my husband that you have a chocolate brownie recipe. Heart, how it races! So I'll be making this amazing cake during the week and your Anzac biscuits on Anzac Day.

    Will let you know how we go!

    Laura

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    1. Hi Laura,

      Thanks so much for your lovely comment. You really made me smile! I am so glad that you like Veggieful and love our recipes. I hope you enjoy them all. Tell me how they go :)

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  10. Hello! just popping by to say that I made this cake last week for my boyfriend's birthday..it's nowhere near as gorgeous as yours but man oh man was it scrumptious. I just posted about it on my blog. Thanks for the recipe and thanks for the lovely blog! I'm stoked that my search for cake led me here :)

    Caeli

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    1. Hi Caeli! Thanks for the comment. I am so glad that you loved it! We love it so much too :D

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  11. Making some into cupcakes right now, can't stop eating the batter!! Yum!

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    1. Yummy! I love the batter... so delicious :) Please tell me how they go :)

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    2. They're amazing!! I love your website, thanks for all of the delicious recipes! Cherry ripe balls are next on my list :)

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    3. Yay! I am glad that you enjoyed them :)

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  12. This cake is truly delicious. It's super fluffy, without the use of baking soda and vinegar (which I'm kind of iffy about using). I made cupcakes and they turned out absolutely beautiful. It's always inspiring to stop by your blog. Keep up the good work!

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  13. Excited to make this tomorrow! Although I need it for Sunday, do you think I can still put the frosting on tomorrow, or is it best on the day?

    Thanks!

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    1. Hi there! It should be fine to do it in advance. Just make sure it remains cool in order for the icing not to melt :)

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  14. Hi, I'm sure it tastes great!
    What can be used as a substitute for the margarine?
    Thanks :)

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    1. Hi there, I haven't tried it without margarine but you could add a little bit of coconut oil to the mixture instead. For the icing, it is a "buttercream" so you do need the margarine. You could do a normal icing instead? Hope this helps :)

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  15. Hi Madison,
    My boss has an egg allergy and I I would like to make this for for her birthday. Am I able to substitute the margarine and soy milk for butter and milk (I have these ingredients on hand).
    Thanks! :)

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    1. Hi there! I have never tried it with non-vegan products but I am sure that it would work... however, I would suggest trying a plant-based margarine and soy milk! You may be surprised hehe :) Have a lovely day!

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  16. The recipe sounds great! Can't wait to try it out...Although i see that there's no mention of any baking powder or soda bi-carbonate. Will the cake rise without the presence of these ingredients?? Can you please tell me what to do?

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