This cake is gluten free, dairy free and could be egg free if you used an egg replacer. It is heaven. Most coconut flour desserts, in my opinion, are heaven. But this is song-worthy heaven. Sing along with me.... I'm in heaven, heaven... and my heart beats so that I can hardly speak...... yup, this cake is heaven.
Coconut Orange Cake
6 free range eggs
¼ cup coconut oil, melted
¼ cup coconut milk, a mix of the cream and liquid
6 Tablespoons raw honey or other sweetener
1 teaspoon organic vanilla extract
½ teaspoon orange /lemon zest (I used orange, hence the title)
½ cup coconut flour
½ teaspoon baking powder (aluminium free)
½ teaspoon sea salt
juice of ½ medium orange or lemon or other
Take your eggs out of your refrigerator and allow them to come to room temperature. Preheat the oven to 350 degrees. Melt coconut oil. Whisk the eggs, coconut milk, honey, vanilla and orange zest together.
Combine coconut flour, baking powder and sea salt. Stir the dry ingredients into the wet. Pour coconut oil into 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 20-30 minutes, until browned on top and a toothpick comes out clean.
After the cake has cooled a bit, but is still warm, poke holes all over the top with a fork. Juice the orange /lemon half right over the whole cake, making sure to evenly distribute the juice.
½ cup coconut oil, melted in a glass bowl
2 teaspoons of raw honey
1 packed teaspoon orange zest
½ teaspoon organic vanilla extract
pinch of sea salt
1-2 tablespoons unsweetened flaked coconut
Mix all ingredients into warm coconut oil. Place in fridge just to cool down a little, maybe 5 or 10 minutes. Stir well and pour 'glaze' over warm cake, letting it soak in.
Eat slowly, and enjoy your little taste of gluten free heaven.