Poppyseed and pomegranate cake

Published on Monday 5th February 2018 by DJ Kirkby

This cake is light, floofaaaay and vegan! So you can triply enjoy being an omnomnomivore.


  • 225g dairy free margarine
  • 300g sugar
  • 435g flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 400ml plantbased milk mixed with 2 tsp vinegar. Set aside five minutes to curdle.
  • 1 small carrot finely grated
  • Zest of two oranges
  • 60ml orange juice
  • 1 tsp pure vanilla extract
  • 25g coconut oil (melted)
  • 60g poppy seeds

For the Glaze:

  • 40ml pomegranate juice
  • 150g confectioners’ sugar (icing sugar)
  • top with seeds from the pomegranate you got the juice out of


To make the cake:

  1. Cream together the sugar and dairy free margarine in a stand mixer or hand mixer fitted with a whisk, until light and fluffy, about 2-3 minutes. Stop the mixer and scrape down the bottom and sides of bowl a couple of times during the mixing.
  2. Mix the orange juice, zest, vanilla extract, coconut oil, carrot and plant based milk.
  3. Sift into a bowl the flour, salt, baking soda, and baking powder
  4. Add the flour to the butter and sugar mixture in three batches, alternating with the plant based milk mixture. Mix for 20 seconds after each addition.
  5. Add the poppy seeds and mix with a spatula to disperse them evenly through the batter.
  6. Oil and line the bottom of the cak epns or oil and flour the bundt tin. Pour the cake batter in and bake in a preheated 175 -degree oven for 1 hour in a cake pan or 45 minutes in a bundt tin…or until a toothpick inserted in the cake comes out dry.

To make the glaze:

  1. Mix the pomegranate juice and sugar.
  2. Pour the thick glaze on and spread from middle outwards to the edges in circles, then top with the pomegranate seeds.

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