I really should have made this easy orange cake recipe years ago. Living in the “Sunshine State” of Florida, where the orange is our official state fruit, an orange cake has been on my “to make” list for ages now…
A Blissfully Easy Orange Cake Recipe
Now, I realize that sometimes baking a cake can seem like a big waste of time. I mean, who has time to bake a cake these days? Well, for me, baking is like “dynamic meditation”—it’s a form of therapy. Of course, nothing is worth making if the act of making it drives you to insanity or ignites frustration; and anything can be worth making if you actually get pleasure out of the whole process. The strange think about baking a cake is that of course it is all about the end product, and yet at the same time it isn’t really at all.
I actually find the mindlessness of baking to be incredibly therapeutic. The measuring and mixing is very relaxing for me. I turn on my favorite tunes (and turn off the phone!) and spend 30 minutes baking myself into a blissful state. I don’t like to talk to anyone and I don’t even like anyone in the kitchen when I bake. It sounds very unsocial, I know, but the talking can resume after the orange cake is done 😉
And if you are into clean eating the good news is this easy orange cake recipe is actually pretty darn clean! I mean no cake is going to be as healthy as drinking a veggie cocktail green smoothie. But, this one is made with 100% whole grains, has no refined sugar or oil, no dairy and even works in omega-3 rich chia seeds! There are definitely much worse desserts you could eat.
- 1/4 cup chia seeds
- 1/2 cup orange juice, divided
- 1/4 cup coconut “cream”(see notes below)
- 1/2 cup plus 2 tablespoons organic, extra virgin coconut oil
- 2 tablespoons grated orange rind, divided
- 1 cup plus 2 tablespoons coconut palm sugar OR date sugar, divided
- 4 organic, pasture-raised eggs
- 2 cups almond flour
- 1 cup spelt flour (I especially like One Degree Organics brand sprouted spelt flour)
- 2 teaspoons baking powder
- 2 tablespoons arrowroot
- 1/4 cup pure maple syrup
- 1 orange, peeled and chopped
- Preheat oven to 350 degrees. Lightly oil a 9-inch round cake pan, line with parchment paper and set aside.
- Place the chia seeds in 1/4 cup of orange juice and set aside to soak for 10 minutes.
- Place the coconut cream, coconut oil, 1 tablespoon of orange rind, 1 cup of coconut palm sugar and eggs in a blender and process on high speed for 1 full minute, or until mixture is smooth and creamy.
- In a large mixing bowl, mix together the almond flour, spelt flour and baking powder. Pour the wet ingredients in with the dry and mix until well combined. Add in the orange-chia mixture and mix well.
- Spoon the mixture into the prepared pan and bake for 40 minutes, or until a toothpick inserted in the middle comes out clean.
- While the cake is baking, make the orange glaze: Place the remaining 1/4 cup orange juice, arrowroot, 1 tablespoon of orange rind, maple syrup and remaining 2 tablespoons of coconut sugar in a small saucepan. Use a fork to whisk ingredients together and then heat over medium heat for 2 minutes. Add in the chopped oranges. Simmer for another 10 minutes, or until mixture has reduced by about half and becomes very sticky.
- Invert the cake onto a cake stand and let cool for at least 15 minutes before drizzling the orange glaze on top. Serve with coconut whipped cream.
Coconut “cream” is richer and thicker than regular canned coconut milk. I suggest Thai Kitchen brand canned coconut cream.
Looking for More Organic Recipes?
If you liked the Orange Cake Recipe, be sure to check out our Clean Cuisine Superfood Cookbook (only $2.99 as a digital download). The book includes 40 superfood soups, salad dressings, smoothies, sauces, dips, desserts and more!