Almond-Coconut Whole Orange Cake (Paleo, Dairy-Free, Sugar-Free, Keto, Gluten-Free)
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| Almond-Coconut Whole Orange Cake (Paleo, Dairy-Free, Sugar-Free, Gluten-Free) |
😃 Hello guys, how are you? and... another Orange Cake!!! yes, please.
💓I am so in love with this kind of whole orange cake! Do you remember the first time I made it with cassava flour? everybody likes it, this recipe is one of the most shareable ones I have on my blog because it has an amazing flavor of oranges, and is moist, none can say it's made with cassava flour. Some weeks ago some people on my list asked me if I could do the same recipe with lesser carbs, and I am so happy to be able to develop a new recipe with almond and coconut flours, it was not easy at all, I but have tested it like four times, and this is the last delicious result I have, It's moist and full of orange flavor, I swear none will be disappointed except if you don't like the orange taste, and you won't have to boil the oranges or use only the juice of them, not at all my friends, you will use them whole, this means you will get all the wonders of them: the juice, fiber, oils, sugars, vitamins, and minerals, how it sounds to you? do you resonate with me?
Although maybe you won't believe me, I couldn't take a picture of the intact whole cake, it was cut before I realized it, so next time I'll make it, I promise to take a better picture for you to see, it does not care because you will do it, and it tastes superrr, but unfortunately we are visible persons, and what you see is what gives your taste buds salivating or not, there is an old proverb that says "what does not enter through the eyes does not enter through the mouth" but my baby cake isn't cute?
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Always less work helps right? Blend all the liquids with the whole oranges in the blender or food processor, mix with the sifted dry ingredients, and bake it, that's it! and then the wait for cooling it down that desperate anyone, ha, ha but worth a million to taste it seriously 😋
Let me ask you, how, and to who could you pass Independence Day with? I am super jealous in the best way to call it because I am trapped in my house with my husband because we got Covid again, oh man really? I don't know, I take it every day and give him vitamins, minerals to help our immune system, and some more things, it never ends, it will continue mutating to make our lives weak, and miserable for some days in the best scenario, and although I think we have some immunity for the last time we got it because we did not have a fever but we felt like a truck passed over us for the 3 first days, I don't think none deserve it, and the vaccines should be more effective for God's sake!
Anyways, we have to continue fighting for everything in life, from being healthy to procuring food and necessary things for our family to achieving a better job, being the best version of ourselves than the day before, being kind, and helping another person, to be consequent with our acts, to put in the shoes the other, to be capable to wake up with disposition and hope those one-day things will be changed for better so please, never, never give up.
Let's do this fantastic cake that is what we are here for, shall we? It's filled with protein, healthy fats, vitamins, and minerals, it's paleo, this one is sugar-free, dairy-free, gluten-free, grain-free, low carb, and it's free of junky things, it tastes divine, like a fresh slice of orange in each bite in the summertime. 🧡
Always, I encourage you to write back to me in the comments section below 🠋 on Instagram, Facebook, Pinterest, or by email, these comments help everyone and me to clarify steps, and those comments give new ideas for everybody, like this Recipe, I change the ingredients because some people asked that, so don't be shy and let's do the baking moment fun, entertaining and happy 💗
ALMOND-COCONUT WHOLE ORANGE CAKE (Paleo, Dairy-Free, Sugar-Free, Gluten-Free)
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Preparation Time: 15 min
Baking Time: 50 min
Cooling Time: 2 h
Total Time: 3 h 5 minutes
The recipe yields 10-12 slices.
Ingredients:
- 1 1/2 medium whole juicy, and sweet oranges (I used Navel) or 1 large very well washed and dry.
- 5 medium eggs at room temperature
- 1 tsp vanilla (optional)
- 2 tbsp avocado oil, coconut, or ghee melted
- 1/4 cup yogurt (coconut, almond, cashew, or another one)
- 1 cup monk fruit sweetener, swerve, or any kind of sugar you want to (maple, date)
- 2 cups fine almond flour
- 7 tbsp coconut flour (don't pack them)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
How to Make the Almond-Coconut Whole Orange Cake:
Preheat the oven to 325 F.
Prepare 2 6-inch pans with oil or ghee, put a rounded parchment paper on the bottom, and around each one, and set aside. Also, it can be made in a 1-8 inch cake pan, you have to adjust the cooking time.
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Chop the outer two parts of one orange and only one extreme of the second one, the same you did for the Cassava Orange Cake, divide the second one in half and set apart the other half. Chop the whole orange, and the second half, then through the pieces inside a blender or a food processor, and blend them until smooth scraping the sides as needed.
Add the eggs and the yogurt, the juice of the reserved half orange, oil, vanilla extract is used, and the sugar, and blend together until smooth.
Sift the flour with the salt, baking soda, and powder in a large bowl, and stir them together.
Pour the orange mixture into the flour, it will be thick so grab any part stuck into the blender, using an electric mixer or by hand with a silicone spatula, stir it until everything is well incorporated and no lumps remain. Let the dough rest for about 5 minutes, allowing the coconut flour to absorb the liquid.
Separate the batter into two pans. Tap a little on the counter, and smooth their surface with a spatula.
Transfer the pans to the oven, and bake them for 50-55 minutes or until a toothpick in the center comes clean, don't overbake them. While baking, if you see them become brown, around 30-40 minutes put a tent with parchment paper making a small hole in the upper part.
Let them rest and cool down in the pans for about 15-20 minutes, then carefully put the cooling wiring rack onto and invert them, let them cool at room temperature until you can handle them (1-2 hours), or transfer them to the fridge to cool down because they are very very fragile, and let's make my savory and fabulous Chocolate Frosting.
How to Make a Chocolate Frosting:
Preparation Time: 2 min
Total Time: 5 min
Ingredients:
- 2 cans of coconut cream or full-fat coconut milk frozen
- 1/4- 1/3 cup honey, maple, coconut syrup, monk or stevia syrup, or another syrup you like, adjust to your liking
- 4-6 tbsps cocoa powder, adjust to your liking
- pinch of salt
- 1/2 tsp vanilla extract
- 1/4 tsp cinnamon (optional) or 1/3 to 1/2 tsp cardamom
Take the cold coconut cream from the two cans, put them into a medium bowl with 1/4 cup of honey, coconut, or maple syrup (taste it, add more to your liking), and the 4-6 tablespoons of cacao/cocoa powder, a pinch of salt, and a half of a teaspoon of vanilla extract.
Whip them together with a hand mixer at high speed until smooth and thick. Dress the first layer, the second last one, and the walls of the cake with it or put more in the middle of the two cakes, and on the upper part, and decorate it as you wish.
Transfer it to the fridge until set for about 2 hours.
I have another bonus easy recipe for you.
Ganache Recipe:
- 1 can of full-fat coconut cream
- 1/2 - 3/4 cup good quality sugar-free dark chocolate bar chopped (depends on how much chocolate you want)
- pinch of salt
- 1/2 tsp vanilla extract (optional)
Add coconut cream, chopped chocolate bar, and a pinch of salt in a small pot. Stir until no remains of chocolate are there, no-boil please, or heat the milk with salt until hot, take off the stovetop, and add the chocolate to melt, when done, stir in vanilla extract.
Stir it until the desired consistency, and spread it over the cake while it s warm. This ganache is delicious as a chocolate pudding too when is cool.
Enjoy this awesome, fresh, and healthy cake with your family, and friends!
Leftovers can be placed in an airtight container to keep the freshener for 1 week.
Happy baking guys!
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| This is half of the recipe I made before when I was testing it, half for me, and the other half for my daughter. |
Notes: I found that the Navel oranges have the best taste for this recipe because you have to ground the whole orange because they are sweet, don't have seeds, and the skin ground rapidly.
Don't forget to have your eggs, yogurt, and cassava flour ready at room temperature because they will improve the recipe.
If using coconut, maple, or date sugar, expect a change in the color of the orange cake.
If you make it in an 8-inch pan, I think should be taller than usually is, remember that the cooking time will be more, I haven't done it yet in it but if you like to make a large cake with 2 8-inches pans the time will reduce, so you should taste it around 20-25 minutes.
If you want a large cake, simply double the recipe.
The recipe can be made with any kind of sugar, oranges, yogurt, and oil but don't expect the same healthy results as I explained above.
You can omit the chocolate and make a white cream with the coconut cream, vanilla, lemon, or coconut extract, and sweetener of your liking or you could do it with my Cashew Frosting Recipe you will see it's very tasteful but if you do it to accompany with coffee, chocolate, tea, etc. you can let it as it is.
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Do you want to see the other orange recipe I have posted, look for them below:
Remember, "Your body is a temple, but only if you treat it as one". Astrid Alauda.
If you like it, you can share it with your friends. It will be kindly appreciated by me. Thank you! 💗
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