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Almond Poppy Seed Cake
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5 from 1 vote

Orange Almond Poppy Seed Cake

This gluten-free poppy seed cake with orange and almonds is absolutely delicious! I like to enjoy it at Christmas, but really you can make it any time of year!
Prep Time2 hrs
Cook Time45 mins
Total Time2 hrs 45 mins
Course: Dessert
Cuisine: Lithuanian
Keyword: almond poppy seed cake, orange poppy seed cake
Servings: 12 people
Calories: 520kcal
Author: Jovita | Yummy Addiction


For the cake:

  • 2 cups (300g) poppy seeds
  • 7 eggs , separated
  • 1 cup coconut sugar
  • 2 cups almond flour
  • 1 teaspoon cinnamon
  • zest of 3 oranges

For the caramel sauce:

  • 1 14 oz. (400ml) can full fat coconut milk
  • 1/3 cup freshly squeezed orange juice
  • 2 tablespoons coconut oil
  • 2/3 cup coconut sugar

For the topping:

  • 3/4 cup flaked almonds , toasted


The cake:

  • Pour lots of boiling water over the poppy seeds and soak them for a few hours (ideally overnight) to make them soft and get rid of bitterness. Drain the water from the poppy seeds using cheesecloth and put them twice through the food grinder (or use coffee grinder).
  • Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan with butter. Line with parchment paper and grease the top of the paper.
  • In a large bowl, using an electric mixer, beat egg yolks with sugar until thick and pale in color, about 5 minutes. Add the poppy seeds and stir until well combined. Stir in the almond flour, cinnamon, and orange zest. Set aside.
  • In a separate bowl, whip egg whites until they form stiff peaks. Gently fold into the batter. Pour the batter into the prepared pan and smooth out evenly with the back of a spoon. Bake for 45-50 minutes, until a toothpick inserted in the center comes out clean.

The caramel sauce:

  • As the cake is baking make your sauce. In a small saucepan add the coconut milk, orange juice, coconut oil and coconut sugar. Whisk the sauce over medium heat while it starts to thicken up (about 10-15 minutes). Take it off the heat.
  • After the cake is out of the oven, poke small holes in the cake with a skewer and pour half of the caramel sauce over the top (this will help the sauce go deep into the cake). Sprinkle the almonds evenly over the cake and pour more of the sauce on top, being sure to still reserve some for serving.
  • When ready to serve, top with an orange slice and another little drizzle of sauce. Enjoy!


Serving: 1g | Calories: 520kcal | Carbohydrates: 40.9g | Protein: 13.2g | Fat: 29.6g | Cholesterol: 108.5mg | Sodium: 72mg | Sugar: 29.1g