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Gluten-Free Orange Cake

If you're like me and you love citrus, this fluffy & flavorful Gluten-Free Orange Cake is going to be your new favorite dessert! The recipe is very easy to make, and only requires a few wholesome ingredients like almond flour, orange puree, and coconut sugar. (Each slice has less than 10 grams of sugar!) To go along with the cake, I made a simple (dairy-free) orange coconut whipped cream that you can serve with the cake slices, or you can frost the cake layers with it. Perfect for anyone who is Paleo, Gluten-Free, or Dairy-Free.
5 from 1 vote
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 10
Calories 239 kcal

Equipment

  • 2, 6 Inch Cake Pans
  • Hand Mixer or Whisk

Ingredients
  

Dry Ingredients:

  • 2 Cups Almond Flour
  • Cup Coconut Sugar
  • ½ Teaspoon Baking Soda
  • ¼ Teaspoon Salt

Wet Ingredients:

  • 2 Eggs - Room Temperature
  • ½ Cup Orange Puree
  • 1 Tablespoon Orange Zest If it's not exactly one tablespoon, it's okay! I usually zest the entire orange which equals about 1 tbs. of orange zest.
  • 1 Teaspoon Vanilla Extract

Frosting Ingredients:

  • 13.5 Ounces Full Fat Coconut Milk The can must be chilled for at least 8 hours, but 24 hours is ideal. You'll need the thick part on the top! (Not the liquid.)
  • 2-3 Tablespoons Orange Puree
  • 1 Teaspoon Orange Zest

Instructions
 

Mixing the Dry Ingredients

  • Start by adding your almond flour, coconut sugar, baking soda, and salt into your mixing bowl. Use a whisk or fork to fully combine. (Try to get out all of the clumps!)

Grating & Pureeing the Orange

  • It's important to zest your orange with a grater before you peel it to make the puree. I typically grate the entire orange, and it's usually just about 1 tablespoon.
  • Once you've collected your orange zest, it's time to peel your orange and blend it up! Add the peeled orange into a high speed blender. Blend until it becomes a smooth creamy consistency.

Making the Cake Batter

  • Add your eggs, orange puree, orange zest, and vanilla into a separate bowl. Blend with a hand mixer, or whisk until fully combined.
  • Next, slowly add the dry mixture into the wet mixture. (Make sure to use your spatula to scrape down the edges as you blend.) Once it's fully combined, set it aside while you grease your pan/pans.

Baking the Cakes

  • You can use a square baking dish, or cake pan for this recipe. I used two, four inch cake pans to make a layered cake! Grease the pan or pans using a non-stick spray or coconut oil on a paper towel! Once it's greased, add in your cake batter and spread it smooth with your spatula. (Or the back of a spoon.)
  • Bake at 350 degrees for about 15-20 minutes depending on the size of your baking dish. Use a toothpick or fork to test if it's done! (Should come out clean!)
  • Once the cake/cakes are done baking, set them aside to cool for at least 30 minutes before trying to remove them from the pan. If you're not making a layered cake, slice and enjoy! If you are, read directions below on how to put it together.

Making the "Frosting"

  • For the frosting, make sure your coconut cream has be refrigerated for at least five hours. (Ideally overnight.) The colder it is, the thicker it will get. I also pop my mixing bowl in the freezer for a few minutes before I add the coconut cream into the bowl.
  • Add the thick part of the coconut cream from the top of the can into your chilled mixing bowl. Do NOT add the liquid part at the bottom or it will not thicken up into a whipped cream. Whip the mixture on high with an electric hand or stand mixer for a few minutes until it becomes thicker.
  • Next, add in the orange puree and powdered sugar. Whip for a few more minutes until its frothier! Place the bowl in the fridge for at least 15-20 minutes before frosting the cake. (This will also allow the cakes to fully cool.)
  • To frost the cake I like to use a spoon. Gently spoon on a small amount in the center of your bottom cake. Use the back of the spoon to spread it around until there is an even coating.
  • Then, place your second cake on top. Spoon more frosting on the top and spread it around. Use the remaining frosting to cover the sides. If you want to add oranges on top, slice them thinly and layer them the way you'd like! Get creative!
  • Place the cake in the refrigerator for about 30 minutes to set before you slice and serve! Enjoy!

Nutrition

Serving: 1gCalories: 239kcalCarbohydrates: 12gProtein: 7gFat: 20gSaturated Fat: 8gTrans Fat: 1gCholesterol: 33mgSodium: 141mgPotassium: 120mgFiber: 3gSugar: 5gVitamin A: 78IUVitamin C: 8mgCalcium: 65mgIron: 2mg
Keywords dairy-free orange cake, easy orange cake, gluten-free orange cake, low sugar orange cake, paleo orange cake
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