Health, Hustle + Heart

Healthy Orange and Poppy Seed Cake

RecipesFrancesca MasperoComment
Healthy orange and poppy seed cake

Cake seems to be a bit of a theme around these parts lately. Most references come down to the fact that I love to eat cake. But who doesn't, right? Cake would definitely make a feature in my final meal on earth, healthy or not. Since pretty much cutting all wheat from my diet cake has presented a bit of a dilemma for me. But because I am always motivated by the promise of cake I wouldn't let this stop me. The result? The healthy equivalent of an Orange and Poppy Seed Cake. Much like a sponge cake, but wheat-free, refined sugar-free, and incredibly versatile... it can also be made dairy-free, gluten-free and vegan if you so wish! The orange gives it a lighter feel than most dense gluten-free bakes and the poppy seeds ... well, they look pretty!

Healthy Orange and Poppy Seed Cake



300g ground almonds

100g spelt flour (replace with ground almonds to be gluten-free)

1 tsp baking powder

½ tsp bicarbonate soda

1tsp salt

100g organic butter/coconut oil

1 large orange

3 large eggs (use chia seed eggs* if vegan)

125ml honey/maple syrup

3 tbsp poppy seeds


140g raw, unsalted cashews (preferably soaked for 4+ hours and drained)

1 tsp vanilla powder

1½ tbsp honey/maple syrup

6tbsp water


  1. Preheat oven to 180C
  2. Combine the ground almonds, poppy seeds, baking powder, bicarbonate soda and salt in a large bowl and set aside.
  3. Heat the butter/oil in a saucepan on low heat with the honey/maple syrup until melted. remove from the heat.
  4. Grate the zest of the orange into the honey and oil mixture.
  5. Juice the orange and add the juice to the mixture.
  6. Combine the honey and oil mixture with the dry ingredients and eggs, stirring thoroughly.
  7. Grease and line a deep 8inch cake tin and pour in the batter.
  8. Bake for 30-40 minutes or until golden ad cooked through. If the cake begins to burn cover with foil.
  9. Remove the tin from the oven and allow it to cool for 30 minutes before removing the cake from the tin.
  10. Combine the frosting ingredients in a blender and blend on high until completely smooth. Adjust the sweetness to taste.
  11. Cover the cooled cake with frosting and sprinkle with poppy seeds before serving.

*For 3 chia seed eggs combine 3tbsp chia seeds with 9tbsp water and leave for 15 minutes to set. 

**if you're feeling decadent (and are dairy tolerant) then mascarpone and vanilla make a fab alternative frosting.

Have your cake and eat it. But don't forget to take a snap first and share it on social media with the hashtag #mygoodnessme and tag me @fmaspero. I love to see your creations!