This paleo orange cake was a bit denser than I had hoped it would be… prior to adding the topping, it reminded me of a holiday pound cake. I will have to try it again, and add a few festive winter spices. {With extra spices and without the topping I’m sure it could pass as a great holiday treat.}
Ingredients:
For the Cake:
2 cups of coconut flour
1 can of mandarin oranges (in water, no added sugary or syrupy junk) - drain these.
3/4 cup of agave nectar
3 eggs
1 teaspoon of baking soda
2 teaspoons of pure vanilla extract
3/4 cup of heavy coconut cream (I use the Trader Joes “extra thick and creamy”) {and i believe it costs quite a bit less expensive in the trader joes store!}
For the Topping:
1 cup of crushed pineapple
1 can (14 fl. oz) of heavy coconut cream
1/4 teaspoon of pure vanilla extract
Instructions:
In a medium sized bowl, blend all of the ingredients for the cake’s topping together by hand, blending everything smoothly together. Pop this bowl of deliciousness into the fridge to cool for a couple of hours (or more.)
Preheat the oven to 375 degrees.
In a separate bowl, combine all of the cake’s ingredients, except the coconut cream. With a mixer, blend the ingredients. The texture of the batter is a bit crumbly at this point. With a spatula, fold in the heavy coconut cream. This will help hold the ingredients together a bit more.
Put cake batter in a greased, 9 inch, round cake pan. I used ghee to grease my pan. As it appears to be more of a pound cake, you may have to spread out the batter by hand, making sure the cake is level and even in the pan. Bake at 375 degrees for approximately 35 minutes.
Allow the cake to cool on a cooling rack for an hour or so before putting the topping on it. I would highly recommend that you do not add the topping until you are ready to serve the cake. {Because of the coconut cream topping, the paleo orange cake leftovers needs to be refrigerated.}
There you have it friends! Like I said, my neighbors were shocked to taste this cake and then find out that it is considered a “non traditional baked good!” I used to be quite the baker, back in the day when I owned a cafe. Now that I am fighting the celiacs battle, I figured baking would be gone for good! It was quite refreshing to play around with a few ingredients that were lurking in my kitchen last night. It’s rewarding to create something so sweet and delicious!
As part of our series that you don’t want to miss, you need to immediately head on over to J’s blog Bless Her Heart Y’all! Check out her pie recipe, and show her some love! I mean really, doesn’t her teaser picture just look absolutely to die for?!
Please give me a shout if you try out this new Paleo Cake! I’m a newbie when it comes to gluten free, dairy free baking so I’d love to hear your feedback on how to make this better or any substitutions you may have for me.
I’d also like to point out one more thing: Just because a recipe “paleo friendly” does not mean it is necessarily a healthy recipe. It’s just better for your body than a lot of other cake and dessert options that are laced with “junk.” Also, this recipe is, by no means, whole30 approved.
For the love of birthdays and all kinds of unique, gluten free, paleo dessert options!
Until next time…
This looks so incredibly good! I can’t believe that you had any left to take pictures of! I probably would have eaten the whole thing in one sitting! Yummo!
I still have half the cake left! Not sure if my gut can handle anymore extra sugar at this point. I’ll tell you what - you head on up this way and I will have some ready for you, along side of my coconut {dairy free} ice cream. 🙂
Also - do you recognize the runner??
This sounds so good! Yummmm!
Oh my gosh it really was Kendel!! Seriously - I hate to admit it, but two days later and the cake is GONE! Whoopsie! 😉 Thanks for stopping by my blog!!