Blood orange poppy seed cake is a tasty and beautiful dessert that’s sure to please your guests!
Are you as fascinated with blood oranges as I am?
They’re just so beautiful with their deep red hue, and the sweet/tart flavor is so nice. I love to make fresh squeezed blood orange juice at this time of year. You can’t find a prettier glass of juice!
Fun fact: when blood oranges were first discovered in China, there were some pretty crazy accusations flying around – people thought the trees were poisoned, or that the oranges were actually injected with blood. Yikes. Thankfully it was just a spontaneous genetic mutation.
We love citrus poppy seed breads and cakes in our family, so I thought I’d try to make a blood orange poppy seed cake. It was delicious – the cake had a nice bright citrus flavor, and the orange slices on top add a pop of ruby red color.
This blood orange poppy seed cake is:
- dairy free and vegan
- a great addition to a brunch or party
- a lovely way to use winter citrus fruit
Blood Orange Poppy Seed Cake.
A fun twist on a classic recipe - this blood orange poppy seed cake has a bright citrus flavor!
Preheat oven to 375 degrees. Lightly grease a 9 inch round cake pan.
Whisk the the spelt flour, sugar, baking powder, salt, orange zest, and poppy seeds together in a large bowl.
Add the canola oil, blood orange juice, and water and mix until blended.
Pour the batter into the prepared pan. Lay the blood orange slices on top of the batter.
Bake at 375 degrees for about 30-35 minutes until the edges are lightly golden brown, and a toothpick inserted in the middle comes out clean.
Cool completely before serving.
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