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Chapter:Gluten-Free Baked Goods Recipes
Section:Cakes and Muffins
Recipe:Coconut Flour Orange Cake
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Coconut Flour Orange Cake
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Recipe notes: I give you a method for melting the coconut oil while
greasing the pan, saving you a dish. You can certainly melt the coconut oil
in one pan and grease the pan separately. Also, I add the coconut oil last
just in case it is still pretty warm. Having the eggs already mixed with
the other ingredients provides a bit of a buffer in case the oil is still
too warm. Scrambled egg cake is not what we're after here.

6 eggs
1/4 cup coconut oil
1/4 cup coconut milk
6 Tablespoons raw honey
1 teaspoon vanilla extract
1/2 teaspoon orange zest
1/2 cup coconut flour
1/2 teaspoon baking powder (aluminum free)
1/2 teaspoon sea salt
juice of 1/2 medium orange

Take your eggs out of your refrigerator and allow them to come to room
temperature. Preheat the oven to 350 degrees. Measure out coconut oil and
place in an 8"x8" pan. Place the pan in the oven to melt the coconut oil.

While the coconut oil is melting, whisk the eggs, coconut milk, honey,
vanilla and orange zest together. Once the coconut oil is melted (probably
around five minutes or less), remove the pan from the oven and let it cool
while you mix in the rest of your ingredients.

Combine coconut flour, baking powder and sea salt. Stir the dry ingredients
into the wet. Once your pan is cooled enough to handle, carefully swirl
your coconut oil around your pan in order to grease all sides. Then pour
the coconut oil into the batter and mix until all lumps are gone.

Pour the batter into your greased pan and place on the middle rack of the
oven. Bake for 35-40 minutes, until browned on top and a toothpick comes
out clean. Place the cake on a cooling rack. After the cake has cooled a
bit, but is still warm, poke holes all over the top with a fork. Juice the
orange half right over the whole cake, making sure to evenly distribute the
juice.

See companion: Orange Coconut Oil Frosting

From: Shannon Stonger at Nourishing Days
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Shannon Stonger