Simple Orange Poppy Seed Cake
Yields: 1 cake
This tender cake is bursting with bright sunshiny flavor! It’s a wonderful dessert to serve to company, and it’s basically healthy enough for breakfast, too. Leftovers will keep for at least four days if stored in an airtight container or tightly wrapped in plastic wrap in the refrigerator.
  • for the cake
  • 2 cups (240g) whole wheat pastry flour or gluten-free* flour (measured correctly)
  • 3 tbsp (8g) orange zest (about 1 extra large orange)
  • 1 ½ tbsp (13g) poppy seeds
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 tbsp (14g) unsalted butter or coconut oil, melted and cooled slightly
  • 2 large egg whites, room temperature
  • 2 tsp vanilla extract
  • ⅓ cup (80g) plain nonfat Greek yogurt
  • ⅓ cup (80mL) honey
  • ¼ cup (60mL) freshly squeezed orange juice
  • ¼ cup (60mL) nonfat milk
  • for the drizzle
  • 10 tsp confectioners’ style stevia
  • 2 tsp nonfat milk
  1. Preheat the oven to 350°F, and lightly coat a 9”-round springform pan with nonstick cooking spray. Alternatively, line a standard 9”-round cake pan with foil, and lightly coat with nonstick cooking spray.
  2. To prepare the cake, whisk together the flour, orange zest, poppy seeds, baking powder, baking soda, and salt in a medium bowl. In a separate bowl, whisk together the butter, egg whites, and vanilla. Stir in the Greek yogurt, mixing until no large lumps remain. Stir in the honey and orange juice. Alternate between adding the flour mixture and milk, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour mixture in 3 equal parts.)
  3. Spread the batter into the prepared pan. Bake at 350°F for 21-24 minutes or until a toothpick inserted into the center comes out clean and the center feels firm to the touch. Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
  4. Just before serving, prepare the drizzle by stirring together the stevia and milk in a small bowl. Transfer the glaze to a zip-topped bag, cut off a tiny corner, and drizzle on top of the individual slices of cake.
Notes: As written, this cake isn’t very sweet—closer to that of a snack or breakfast-style cake. For a sweeter dessert, serve with additional drizzle or vanilla ice cream. Alternatively, you can try substituting extra honey for some of the milk, but I’m not sure whether the baking time will change.

For the gluten-free flour blend, use the following: 1 cup (120g) millet flour, ½ cup (60g) tapioca flour, ½ cup (60g) brown rice flour, and 1 ½ teaspoons xanthan gum.

White whole wheat flour, regular whole wheat flour, or all-purpose flour may be substituted for the whole wheat pastry flour.

Do not substitute chia seeds for the poppy seeds. Chia seeds are much more absorbent and would dry out the cake.

Agave may be substituted in place of the honey. Alternatively, ⅓ cup (71g) brown sugar plus an additional 3 tablespoons (45mL) of milk may be substituted instead. Do not substitute pure maple syrup because its flavor would overwhelm the bright citrus taste.

Any milk may be substituted for the nonfat milk.

Regular powdered sugar may be substituted for the confectioners’ style stevia.

{gluten-free, clean eating, low fat, low calorie}
Recipe by Amy's Healthy Baking at