Description
A moist and fragrant coconut flour orange cake infused with fresh citrus and lightly sweetened with honey. The cake is soaked with orange juice and finished with a simple orange glaze for extra brightness.
Ingredients
- 1 large orange (zested and juiced)
- ¼ cup (45g) coconut oil, melted
- ¼ cup (54g) full fat coconut milk
- 2 tablespoons (46g) raw honey (or another liquid sweetener)
- 6 large eggs, room temperature
- 1 teaspoon (4g) vanilla extract
- ½ cup (60g) coconut flour
- ½ teaspoon (2g) baking soda
- ½ teaspoon fine Himalayan salt
- ¼ cup (49g) fresh orange juice (for soaking)
- 1 tablespoon (22g) raw honey (for glaze)
- 1 tablespoon (13g) fresh orange juice (for glaze)
- 1 tablespoon orange zest (for garnish)
Instructions
- Preheat the oven to 350°F (175°C).
- Zest the whole orange into a blender (about 2 tablespoons zest). Juice the same orange into a separate cup and reserve ¼ cup for later.
- Add the coconut oil, coconut milk, honey, eggs, and vanilla extract to the blender with the zest. Blend for about 20 seconds until smooth and slightly aerated.
- In a medium bowl, whisk together the coconut flour, baking soda, and Himalayan salt.
- Combine the wet and dry ingredients using a rubber spatula to form a smooth batter.
- Pour the batter into a prepared baking pan. Tap the pan gently on the counter to level the batter and remove air bubbles.
- Bake for about 32 minutes, or until a skewer inserted into the center comes out clean.
- Place the pan on a cooling rack. While the cake is still warm, poke small holes across the surface and pour the reserved orange juice over the cake. Let it sit in the pan for a few minutes to absorb.
- For the optional glaze, whisk together 1 tablespoon honey and 1 tablespoon fresh orange juice until the honey dissolves.
- Transfer the cake to a serving plate, poke a few holes on top, and drizzle the glaze evenly over the cake.
- Sprinkle the top with orange zest before serving.
Notes
- Allow the cake to cool slightly before glazing to help the flavors absorb without making the cake soggy.
- If desired, substitute maple syrup for the honey.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- This cake pairs well with whipped coconut cream or fresh berries.
- Prep Time: 15 minutes
- Cook Time: 32 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210 kcal
- Sugar: 8 g
- Sodium: 190 mg
- Fat: 14 g
- Saturated Fat: 10 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 4 g
- Protein: 7 g
- Cholesterol: 95 mg
