Orange Poppyseed Cake

Directions

Orange Poppyseed Cake:

1. Lightly grease two 6″ cake pans (or two 7 cup glass pyrex dishes).
2. Preheat oven to 350 F.
3. Mix ground flax seed and 2 tablespoons of water in a small bowl and set aside.
4. Grate the zest off of 2-3 oranges and squeeze out enough juice for almost 1/2 cups.
5. In another bowl whisk together the white whole wheat flour, orange zest, poppy seeds, baking powder, baking soda, and salt, set aside.
6. In a separate bowl (or Kitchenaid basin), whisk together the melted coconut oil and vanilla. Stir in the coconut yogurt and flax seed gel mixing until no large lumps remain. Stir in the honey and orange juice.
7. Alternate between adding the flour mixture and almond milk, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour mixture in 3 equal parts.)
8. Divide the batter between your two cake pans.
9. Place pans in the oven to bake for 35-45 minutes. Cooking time will vary depending on your oven or the size of cake pans. Keep an eye on them and take them out when the tops are golden brown and a toothpick comes out clean.
10. Cool your cake layers upside down to help flatten the tops out. This will help to make your final cake more symmetrical, balanced, and easier to assemble.
11. Let cake cool completely before icing with frosting (They can be placed in the freezer for a about 15 minute for speedier cooling).

 Orange Honey Cashew Icing:

1. Add all icing ingredients into a food processor fitted with the “S” blade and process until ingredients are incorporated and completely smooth, scraping down sides as necessary.
2. Place icing in the refrigerator for 20-30 minutes to cool and firm up.
3. Now you are read to ice your cake.

Coconut Whipped Cream:

1. Follow the directions at ohsheglows.com 

Cake Assembly:  

1. Spread a tablespoon of orange honey cashew icing onto the plate or cake stand before putting down the first cake layer. This will prevent the cake from sliding.
2. Place the first cake layer on top of the frosting right-side up so that the flat bottom sits on the stand (if your cake layers are not flat you can cut off the cake tops).
3. Using a spatula put a big dollop of icing on top of the first layer and spread it around thick.
4. Place the second cake layer on top and press gently to make sure it sticks. Take a step back and check that it is level and centered.
5. Put a big dollop of icing on top of the second layer and using a spatula, spread it to the edges. You should use all of the icing between the middle and top of cake.
6. Now it is time for the coconut whipped cream.
7. Gently lather the coconut whipped cream onto of the cake and on the sides. Gently begin to smooth the whipped cream around the cake. If you get crumbs in the cream, simply scrape the dirty cream off your spatula into a separate bowl. (Be generous when you start to layer on the cream. You can always scrape some off if you end up with too much, but if you start with too little, you risk pulling crumbs from the cake into the whipped cream.
8. Carefully smooth the whipped cream around the sides and on the top.
9. Once the cake is covered in whipped cream you can add some lavender or rosemary or raspberries around the bottom for decoration or add extra poppyseed on the top. Get creative!
10. Cake is best when it has sat in the refrigerator for 3 hours to cool and solidify.
11. Enjoy with a tall glass of cold almond milk or with cashew-coconut ice cream.