Let there be cake! Yes I thought it was high time to share another glorious cake with you. This one’s a little bit special too, and quite different to my other cake recipes on the blog. This gorgeous Orange, Almond and Coconut Cake is made entirely with almond and coconut flour, giving it a really unique texture – think moist, luxurious and dense, almost like a fudgy tort. If you’ve tried a classic almond based cake then you’re halfway there, but this one is even more unique in that it’s made with no eggs or sugar, which are normal key ingredients in almond flour cakes. Sugar gives them sweetness of course (which I’ve reduced dramatically), while eggs help to bind and rise. Without the eggs, I had to improvise!
A number of test trials later, and I’m pretty darn excited to share this finale version with you. Not only is the cake incredible, it’s also topped with the most divine, decadent, citrus cream cheese icing. You’ll want to eat the icing on its own (and I did!). If you’ve got a special occasion coming up (birthday, engagement party, anniversary) – I highly recommend bookmarking this little number. Or better yet, make it this weekend, just so you can taste test it in advance to make sure it’s 100% amazing!
I created this cake for a special occasion myself – my incredible mum is turning 60 tomorrow. 60 years young! My mum is the most amazing lady and I have so much love and respect for her – not only did she raise us four kids, she also now helps me out with Mila every week – week in, week out. I couldn’t do what I do – my Be Good Organics blog and business, our online store, my Naturopathic and Nutrition studies, and look after our little girl, without my mum. So mama – thank you, you’re the best, and I can’t wait for you to try this cake tomorrow.
The quagmire that is coconut flour
Back to our recipe, its key ingredients are almond and coconut flour. If you’ve ever pondered buying a bag of coconut flour (or have a lonely container sitting unloved in the cupboard), but have never known what to do with it, this cake is for you! Coconut flour is incredibly absorbent and works quite differently to other flours, so you can’t replace it one for one in other baking recipes. Which is why I have had it on my mind for a while now, to create a bespoke recipe for you, so you’d be able to learn how to use it. Coconut flour, like the almond flour in this recipe, helps to give this cake a super dense texture. It’s also high in protein, fibre, healthy fats, and naturally gluten and wheat free. Even more importantly though, it’s a chance to broaden out your nutritional intake, by incorporating a different food in your diet. I would love for you to get to the point where you can happily have not one, but five different flours in your cupboard, and feel truly confident about how and when to use them all (and them not to go stale and attract weevils in the meantime!). So I hope this cake recipe will get you excited about trying out coconut flour.
There’s a little bit of prep with this cake, in that you need to boil the oranges for an hour beforehand, but it’s pretty easy – just set the pot on a low boil, pop the lid on, set a timer, and walk away. You can do this the same day, or the day before if you like. The actual cake itself takes no more than 15 minutes to mix together, then pop in the oven for 60 minutes and you’re done. Once it’s cooled, add all your icing ingredients to a blender until silky smooth, then pour over your cake. Decorate with edible flowers if you can find them, then share and devour!
I hope you give this gorgeous and unique cake a try, and would love to hear about your egg-less coconut and almond flour baking experience! If you share yours on Instagram, tag me in @begoodorganics and #begoodorganics, so I can come say hello and see how lovely yours turns out too.
Have a glorious weekend, and til next time, stay happy and well.
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Serves 12 (makes one 19 cm / 8 inch cake)
Takes 15 mins + 60 mins bake (+ 60 mins pre-boil)
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Always use certified organic, local and fairly traded ingredients wherever possible
c = 250ml cup, tbsp = 15ml tablespoon, tsp = 5ml teaspoon
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