This Gluten-Free Vegan Orange Poppy Seed Bread is moist, tangy and fragrant. It's also a little nutty from the poppy seeds and has a lovely citrus flavour. It comes together in one bowl and is refined sugar free too. Great for dessert or an indulgent breakfast or brunch!
Why does this bread contain yogurt?
This bread is made using plant-based yogurt in place of plant-based milk. Not only does the yogurt keep the bread super moist whilst creating a beautifully dense crumb, but it also adds an extra tangy flavour that compliments the orange flavour!
How sweet is this bread?
- This is definitely a sweet bread recipe - it's similar to Orange Pound Cake.
- To make it less sweet, you can halve the amount of maple syrup.
How to make this recipe
Scroll to the bottom of the post for the full recipe.
- Mix together the ingredients for the bread in a glass mixing bowl.
Tip: Use a measuring jug to measure out the plant-based yogurt.
- Transfer the bread batter into a one-pound loaf tin.
Tip: Make sure to line the loaf tin with greased baking paper - this will make removing the bread from the tin so much easier!
- Bake in the oven for 45 minutes.
- Transfer to a cooling rack to cool down before slicing.
Substitutions you can make to this recipe
- You can use any type of oil: coconut oil, olive oil or vegetable oil.
- The orange juice can be freshly squeezed or from a carton.
- The orange zest can be replaced with orange extract.
- You can use any type of plant-based yogurt: almond, soy, cashew or coconut yogurt all work well.
- If you can't find plant-based yogurt, you can replace it with any type of plant-based milk, or use an equivalent amount of blended up silken tofu.
- You can use any type of liquid sweetener: maple syrup, agave syrup, brown rice syrup etc.
- You can replace the ground almonds (almond meal) with ground walnuts.
- For a nut-free version: replace the ground almonds (almond meal) with ground sunflower seeds or use 30g (¼ cup) coconut flour instead of 150g (1 ¼ cup) ground almonds.
- You can use plain flour, wholemeal (whole wheat) flour or spelt flour instead of the gluten-free flour if you're not gluten-free.
Ingredients you can add
You can easily make this recipe your own by adding extra ingredients that suit your taste preferences. Here are some ideas:
- Fresh or frozen blueberries, raspberries, blackberries.
- Dried cranberries.
- Chocolate chips.
How long does this keep for?
This Orange Poppy Seed Bread tastes best eaten on the day it was made, but keeps covered in the fridge for up to a few days. It's best reheated in the toaster!
More gluten-free vegan orange recipes
- Orange Pound Cake
- Orange Bread
- Chocolate Orange Cake
- Orange Cake
- Orange Cookies
- Orange Muffins
- Orange Drizzle Cake
If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes on Instagram! Thank you!
Gluten-Free Vegan Orange Poppy Seed Bread
- 60 g (¼ cup) coconut oil (or sub olive or vegetable oil)
- 180 ml (¾ cup) unsweetened plant-based yogurt * (I used coconut yogurt but you can use any other plant-based yogurt)
- 60 ml (¼ cup) orange juice (freshly squeezed or from a carton)
- 2 tablespoons orange zest ** (use unwaxed oranges – or sub 2 teaspoons orange extract)
- 10 tablespoons maple syrup (or sub any other sweetener)
- 1 teaspoon vanilla extract
- Pinch salt
- 3 tablespoons poppy seeds
- 150 g (1 ¼ cup) ground almonds (almond meal) ***
- 150 g (1 ¼ cup) gluten-free flour blend (or sub plain flour if not gluten-free)
- 2 heaped teaspoons baking powder (ensure gluten-free if necessary)
- ¼ teaspoon bicarbonate of soda (baking soda)
- Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit).
- Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil).
- Once melted, add the yogurt to the same bowl along with the orange juice, orange zest, maple syrup, vanilla, salt, poppy seeds and ground almonds.
- Sift in the flour, baking powder and bicarbonate of soda.
- Mix well, adding a tiny splash of any plant-based milk if it’s looking too dry.
- Transfer the mixture into a loaf tin lined with greased baking paper (I used a one-pound loaf tin).
- Bake in oven for around 45 minutes, until risen and golden brown and an inserted skewer comes out clean.
- Once out of the oven, transfer the bread from the loaf tin onto a wire rack to leave it to cool completely before slicing.
- Keeps covered in the fridge for up to a few days - best reheated in the toaster!
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