• Preheat the oven to 350. Line a 9-inch springform pan with parchment paper and lightly grease the sides of the pan. Set aside.

Make the orange poppyseed cake batter:

• To make the batter, start by adding the sugar and orange zest to a bowl. Use your hands to rub the orange zest into the sugar to release the zest's oils.
• Next, add the oat milk, orange juice, olive oil and vanilla bean paste to the bowl of sugar and whisk togehter.
• Once mixed, add in the dry ingredients starting with the all-purpose flour and adding the cornstarch, baking powder, poppyseeds baking soda, and salt on top.
• Mix into a thick batter. I recommend starting with a whisk and then switching to a spatula so the batter does not get over-mixed.

Add to pan & bake:

• Pour the orange poppyseed cake batter into the parchment-lined pan and smooth it out with a spatula.
• Add the cake to the oven and bake at 350F for 30-32 minutes or until cooked through.
• Once baked, remove the cake from the oven and let it cool in the pan for about 5 minutes. Then, carefully move to a wire rack to finish cooling completely before frosting.

Make the cream cheese frosting:

• Once the cake has cooled completely, make the frosting. Start by adding the butter, cream cheese, and cornstarch to a bowl. Use a standing mixer or electric mixer to whip together until combined and fluffy in texture (about 2 minutes).
• Gradually add in the powdered sugar and whip together until incorporated. Once combined, I recommend whipping the frosting for a minute or two longer to make it extra fluffy!

Frost the cake & add toppings:

• Add the cream cheese frosting to the cooled orange cake and then spread it out with a cake spatula.
• Top with a sprinkle of poppyseeds, dried orange slices, or your choice of toppings. Then, slice, serve & enjoy!