I am in full blown festive mode now. We watched It’s a wonderful life last night and I’m feeling all Christmassy, opposed to the night before when we decided to watch Planes, trains and Automobiles… nobody parent checked that film! It was all going so well, sat with the in-laws having a cup of coffee enjoying the film and wham, in a 40 second period Steve Martin Curses 16 times… I was mortified!

But hey ho! I’m back in winter wonderland and today, being as it’s my in-laws last night, I thought I’d bake a cake and, seeing as I’m in the chocolate orange phase at the moment, I thought that would work a treat in a 2 tier cake (my first 2 tier I might add), so pleased with the result and now feeling a little indulgent having scoffed the remaining frosting (there is always left over frosting when I bake… coincidence, I think not!).

Orange & Poppy Seed Cake with Velvety Chocolate Frosting (Vegan & Gluten Free)

MyInspiration Feel The Difference Range

(Serves 4 – 8 people depending on how big a slice you want to give them!)

1 cup almond milk

1 teaspoon apple cider vinegar

3 tablespoons natural brown sugar

1 cup buckwheat flour

3 tablespoons olive oil

¾ teaspoon Baking powder

¾ teaspoon Baking Soda

1 teaspoon vanilla

1 tablespoon poppy seeds

Zest and juice of 1 large orange

2 x 9” round baking dishes (or if like me you only have one, just save half the batter and bake them one after the other)

Method

1. Preheat oven to 180 degrees and lightly oil the baking tray

2. In a large cup combine the almond milk with the apple cider vinegar and stir thoroughly, then add the oil, sugar, juice of the orange and vanilla and whisk for a minute.

3. In a large bowl add the flour, baking powder, baking soda, orange zest and poppy seeds then add the wet ingredients to the dry and stir until the mixture is well combined

4. Place the mixture into the 2 baking trays and pop in the oven for approx 15 minutes (just check the oven to make sure it’s not burning.

5. Remove from the oven and allow to cool completely

Chocolate Frosting

½ cup vegan margarine

2 tablespoons cocoa powder

½ teaspoon vanilla

1 teaspoon orange juice

1.5 – 2 cups powdered sugar

In a bowl whisk together all the ingredients adding the powdered sugar until you get a lovely thick, velvety consistency (BEWARE… if you taste it now, it could be your downfall as you’ll forget the cake and just wolf the whole bowl of frosting down!!)

Composition

Once you have allowed the 2 rounds to cool completely, spread half the frosting on the top of one of the cakes and place the other layer on top of the frosting so you have sandwiched the 2, top with the remaining frosting, using a spatula to swirl it around the top and then grate a couple of squares of vegan chocolate over the top to finish.