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EASY AND DELICIOUS CLEAN EATING RECIPES

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Recipes / Desserts / Easy Orange Cake Recipe with Orange Glaze

Easy Orange Cake Recipe with Orange Glaze

Dairy FreeGluten Free Ivy Larson
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I really should have made this easy orange cake recipe years ago. It’s simply the best!

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.

 

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Easy Orange Cake Recipe with Orange Glaze

Print Recipe
  • Prep Time: 30 minutes
  • Cook Time: 40 minutes
  • Total Time: 70 minutes
  • Yield: 12 1x

Ingredients

Scale
  • 1/4 cup chia seeds
  • 1/2 cup orange juice (divided)
  • 1/4 cup  organic coconut cream (see notes below)
  • 1/2 cup plus 2 tablespoons extra virgin organic coconut oil (such as Barlean’s)
  • 2 tablespoons grated orange rind (divided)
  • 1 cup plus 2 tablespoons unrefined coconut palm sugar (try Nutiva Organic brand)
  • 4 organic (pasture-raised eggs)
  • 2 cups almond flour (such as Bob’s Red Mill)
  • 1 cup spelt flour (I especially like One Degree Organics brand sprouted spelt flour)
  • 2 teaspoons gluten free baking powder (like this one from Bob’s Red Mill)
  • 2 tablespoons arrowroot flour (such as Bob’s Red Mill)
  • 1/4 cup organic Grade A maple syrup (such as Crown)
  • 1 orange (peeled and chopped)

Instructions

  1. Preheat oven to 350 degrees. Lightly oil a 9-inch round cake pan, line with parchment paper and set aside.
  2. Place the chia seeds in 1/4 cup of orange juice and set aside to soak for 10 minutes.
  3. 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.
  4. 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.
  5. Spoon the mixture into the prepared pan and bake for 40 minutes, or until a toothpick inserted in the middle comes out clean.
  6. 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.
  7. 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.

Notes

Coconut “cream” is richer and thicker than regular canned coconut milk. I suggest the organic coconut cream, like Thai Kitchen brand

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Cupcakes and Cakes, Dairy Free, Desserts, Gluten Free, Recipes, Winter Recipes

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Comments

  1. Kimberly Hoover-Frey says

    April 6, 2018 at 3:35 PM

    For a gluten-free version, which flour would you substitute for spelt?

    Reply
    • Ivy Larson says

      April 6, 2018 at 3:48 PM

      Hi Kimberly! I have been having a lot of success lately by combining oat flour with cassava flour—so in this recipe you might want to substitute 1/2 cup oat flour + 1/2 cup cassava flour for the 1 cup of spelt flour. I am almost certain that would work! Please let me know if you try it…

      Reply
  2. Sarah says

    October 12, 2016 at 12:34 AM

    Think I can veganize this with flax eggs???

    Reply
    • Ivy Larson says

      October 12, 2016 at 1:42 PM

      Hi Sara, I just saw this on Facebook and answered there but will respond here too! I do think you can probably use flax eggs–I think I might just also add 1/4 cup applesauce for extra moisture too. Please let me know how it turns out if you make it 😉

      Reply

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