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Gluten Free Coconut Flour Orange Cake with Coconut Oil Frosting

Posted Nov 12 2009 2:56pm 1 Comment
Gluten Free Coconut Flour Organic Cake recipe photo
Gluten Free Coconut Flour Organic Cake
Photos by recipe author

Preparation time: 15 minutes
Servings: 5-8

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. 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.

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.

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. Combine coconut flour, baking powder and 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.

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.

Orange Coconut Oil Frosting

Be sure to melt your coconut oil in a glass bowl. I do this by putting the bowl over a small pan of simmering water.

  • 1/2 cup coconut oil, melted in a glass bowl
  • 9 drops of liquid stevia (alternatively, you could use a couple of teaspoons of raw
  • 1 packed teaspoon orange zest
  • 1/2 teaspoon vanilla extract
  • pinch of salt

Mix all ingredients into warm coconut oil. You are now going to place the bowl into the freezer in order to cool it down. It is very important to check on it every couple of minutes to catch it before it gets too cold. You want to take it out of the freezer right when it starts to get cloudy.

At this point the cold bowl (and your cool kitchen) will continue to turn the liquid oil into a solid. Continue to whisk the frosting as it gets cloudier and cloudier and eventually turns into a whipped butter consistency. The idea is to get a bit of air into it.

Once it is to a whipped (very soft) butter consistency plop it onto your cooled cake. Frost it very quickly before the coconut oil hardens. It will seem like a pretty thin frosting, but it is just enough.

*Use 1 teaspoon of coconut cream concentrate for every 6-8 oz of water for coconut cream milk. Mix together and use as directed or make homemade coconut milk.

Recipe submitted by Shannon, Dexter, MI

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Comments (1)
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How absolutely perfect!  I just have to try this, maybe with lemon since we can't eat oranges.. thanks for sharing such a beautiful recipe.
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