Living Healhty With Chocolate eBook

Paleo Orange Cake

This cake lasted about 1 afternoon in my house. It is so moist and delicious!

This orange cake is paleo and low carb and made with coconut flour and coconut oil, no refined sugar or white flour added.

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Paleo Orange Cake
Author: 
 
Ingredients
  • 6 eggs
  • ¼ cup coconut oil, melted
  • ¼ cup coconut milk, full fat
  • 2 tablespoons raw honey
  • 1 teaspoon vanilla extract
  • zest from 1 orange
  • ½ cup coconut flour
  • ½ teaspoon baking soda
  • ½ teaspoon sea salt
  • juice of ½ medium orange
Instructions
  1. Preheat the oven to 350°F.
  2. Grease a round or square 8-inch pan with butter or coconut oil, and line the bottom with parchment paper.
  3. Whisk together the eggs, coconut oil, coconut milk, honey, vanilla extract, and orange zest.
  4. In a separate bowl mix the coconut flour, baking soda and sea salt.
  5. Using a rubber spatula, mix together the wet and dry ingredients.
  6. Pour batter into the prepared pan, and bake for 35-40 minutes until a toothpick inserted into the center comes out clean. Cool on a wire rack.
  7. While the cake is still warm, poke holes all over the top with a fork, then pour the orange juice evenly over the whole cake.
  8. Sprinkle top with orange zest (optional).

 

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© Living Healthy With Chocolate - All recipes and images are the original creation and sole property of Adriana Harlan, Living Healthy With Chocolate (unless otherwise noted) and may not be used, copied or transmitted without author consent. If you would like to republish any of my recipes or photos, I would be truly honored. Please contact me.

Posted in: cake / pies, Desserts
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Love to hear your comments on this!

Comments: 20

  1. Ann January 23, 2013 at 8:24 pm Reply

    I’m making this tomorrow – but I have lemons, not oranges. I’ll let you know how it turns out!

    • adriana January 24, 2013 at 7:24 am Reply

      Great idea. Let me know how it goes :)

  2. Aline February 8, 2013 at 6:58 am Reply

    Obrigada pelas receitas Adriana! amei o seu blog! vou fazer esse bolo de laranja também, já tenho todos os ingredientes em casa.

  3. Becki Kaz February 9, 2013 at 5:56 pm Reply

    only 1/2 cup flour? seems wattery

    • adriana February 10, 2013 at 9:04 am Reply

      1/2 cup of coconut flour is enough because the coconut flour absorbs a lot of water. Did you try making the recipe?

  4. ajones March 21, 2013 at 12:24 pm Reply

    I tried this recipe and tasted great. However, mine turned out to be more like a pão de ló… Is this how it’s supposed to be? Thank you!

    • adriana March 22, 2013 at 9:20 am Reply

      ajones, remind me what pão de ló is like please

  5. stace rashkin March 29, 2013 at 5:13 pm Reply

    how can i substitute coconut flour with almond meal? coconut flour is tough to find in these parts.

    • adriana April 1, 2013 at 8:40 am Reply

      Stace, almond flour and coconut flour have completely different properties and cannot be used interchangeably. The recipes will not work if you substitute one for the other, but you could try doubling the amount of almond flour and keep the wet ingredients the same. Again, I would have to do a few tests to see how much of each ingredient to add when using almond flour. If you try this please let me know how it goes.

  6. Emma November 18, 2013 at 5:21 pm Reply

    For step #3, is this mixing it in electric mixer? Or just in a bowl by hand?

    • adriana November 21, 2013 at 9:54 am Reply

      mix in a bowl by hand

  7. Sophia December 30, 2013 at 4:48 pm Reply

    It should be “grease” not “Greece” the country,

    • adriana December 30, 2013 at 6:32 pm Reply

      Thanks

  8. Lili January 24, 2014 at 11:42 pm Reply

    Hi Adriana, I tried this recipe yesterday…it turned out fantastic! I added a bit more honey and a cap full of orange blossom water instead of zest (got frustrated with constantly grating my knuckles ouch). I’ve tried many many paleo cake recipes but I found the consistency of this one closest to real cake! Thank you for another great recipe :)

  9. Carey Huyser April 6, 2014 at 6:29 am Reply

    Looks great! I want to try, but any idea if baking soda could be subbed for the baking powder? I don’t tolerate corn or potato starch. Thanks!

    • adriana April 6, 2014 at 11:46 am Reply

      Carey, baking soda does not contain corn or potato. Baking powder on the other hand does. With that said, you can substitute baking soda for baking powder and the conversion is as follow:
      1 tsp baking soda = 3 tsp baking powder.

  10. Carey Huyser April 6, 2014 at 11:50 am Reply

    I may have said that the other way around…thanks for the info! Will definitely try with the soda!

  11. Sophie June 17, 2014 at 12:50 am Reply

    I wondered if coconut milk is the thick stuff at the top of the can or an actual milk.
    Or is the thick stuff the cream.
    I am mid making this recipe I hope you can respond in time
    Thanks

    • adriana June 18, 2014 at 10:06 am Reply

      Sophie, sorry for not replying to your question sooner. I hope your cake turned out good. When my recipes call for coconut milk, this is the thick cream that forms on the top of the can mixed with the water below. Sometimes I use just the cream on top and when I do, I specify that in the instructions.

  12. Michelle Macaskill December 4, 2014 at 4:53 am Reply

    Is there nutritional info for this? I can’t wait to make it!!!

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