I am obsessed with this super soft, moist, gluten free orange poppyseed cake. I also turn this baby into a lemon poppyseed loaf and use honey instead of maple syrup, it’s a subtle change but the honey goes very well with the lemon. You could add an additional 1/2 teaspoon of orange extract to this bread for even more orange flavour.
Ingredients
⅓ cup fresh orange juice
¼ cup maple syrup
⅓ cup ghee or butter (melted)
½ cup plain coconut base yoghourt (room temp)
4 eggs (room temp)
1 teaspoon Vanilla extract
⅓ cup tapioca flour
1 ½ cups almond flour
¼ cup coconut flour
2 teaspoons baking powder
2 tablespoons poppy seeds
Method
Combine the wet ingredients into a medium size bowl and mix well.
In another bowl combine the dry ingredients and mix well.
Combine the wet into the dry and mix together.
Add a piece of parchment paper to the bottom of a loaf pan so that it helps it release easily once it's cooked. Butter the sides of the loaf pan and place the batter into the pan. At this point, you could place very thin slices of orange sections on top of the bread but it is not necessary. Bake at 350 fahrenheit for 35-40 minutes.
Allow to cool, enjoy!!!
