Coconut Flour Orange Cake Recipe

Coconut Flour Orange Cake (gfcf)

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.
Ingredients
  • 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
Directions
  1. 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.
  2. 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.
  3. 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.
  4. 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

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