Coconut Flour Orange Cake

This is a super moist gluten-free Orange Cake topped with a lightly

sweetened zesty orange glaze - an easy bundt cake recipe to make with
fresh whole oranges, orange juice and coconut flour. It has an
outstanding citrus flavor!

Gluten-free, Grain-free, Low-carb/Keto, Nut-free, Paleo

Servings Prep Time Cook Time

12 15 mins 32 mins

Recipe by: Adriana Harlan (livinghealthywithchocolate.com)

Ingredients
Cake
1 large orange
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

Orange Glaze (optional)

1 tablespoon (22g) raw honey
1 tablespoon (13g) fresh orange juice
1 tablespoon orange zest

Instructions
Cake
1. Preheat the oven to 350°F.
2. Zest a whole orange into a blender - you should get about 2 tablespoons (16g) of zest. Juice
the same orange into a seperate cup and reserve - you'll need ¼ cup (49g).
3. Add to the blender the coconut oil, coconut milk, honey, eggs and vanilla extract, and blend
for about 20 seconds to incorporate air in the mixture.
4. In a medium bowl, mix the coconut flour, baking soda and salt.
5. To form the batter, mix together the wet and dry ingredients using a rubber spatula.
6. Pour batter into the pan. Give it a tap on the counter to distribute it evenly on the bottom and
clean any spills so they don’t burn during baking. Then, bake in a preheated oven for about 32
minutes or until a skewer inserted into the center comes out clean.
 7. Set the pan over a cooling rack and while is still warm, poke a few holes with a skewer
throughout the entire cake and pour the juice over it. Let it sit in the pan for a few minutes to
absorb the juice.

Orange Glaze (optional)

1. In a cup, whisk together the honey and orange juice until the honey dissolves.
2. Plate your cake, poke a few holes on top with a skewer or fork, then drizzle the glaze all
around it.
3. Sprinkle top with orange zest.

Notes
Oranges type: I make this cake with Navel or local oranges but you can use any type of oranges for
the cake and glaze, including Sicilian blood oranges and mandarins. And if your orange is not very
sweet you can adjust how much sweetener you add.  

Cake pan: Use an ungreased silicone mold to bake your cake or if using a metal or ceramic pan
grease it with coconut oil and line the bottom with parchment paper. This recipe fits in a 6 or 8-
inch cake pan of any shape.

Blender: No blender, no problem! Whisk the wet ingredients in a bowl using a whisk or fork until
foamy. Or use a food processor, handheld or stand mixer to mix the ingredients.

Can I make a larger cake? Yes, simply double or triple the amounts listed. Baking time will be
different so test for doneness by inserting a skewer in the center. When it comes out clean baking
is done.

Storage: Store in an airtight container in the fridge for about 3 weeks or 1 week at room
temperature. Or freeze it for up to 6 months.

Nutrition facts: Calculated without the optional glaze on top.

Hope you enjoy!

Nutrition
Calories: 107.4kcal | Carbohydrates: 7g | Protein: 3.6g | Fat: 7.2g | Saturated Fat: 5.2g | Fiber: 1.9g |
Sugar: 4g | Net Carbs: 5.1g

Recipe by Adriana Harlan (Living Healthy With Chocolate) at https://livinghealthywithchocolate.com/paleo-orange-cake/