Orange Cake
Serves
16
Prep Time
15 minutes
Cook Time
40 minutes
Ingredients
For the cake:
1 orange, ends trimmed, chopped
¼ cup (60 ml) almond milk
1 ½ cups (180 g) all-purpose flour
6 tbsp butter, unsalted, room temperature
¾ cup (135 g) coconut sugar
2 eggs, room temperature
1 tsp baking powder
¼ tsp baking soda
½ tsp salt
1 orange, ends trimmed, chopped
¼ cup (60 ml) almond milk
1 ½ cups (180 g) all-purpose flour
6 tbsp butter, unsalted, room temperature
¾ cup (135 g) coconut sugar
2 eggs, room temperature
1 tsp baking powder
¼ tsp baking soda
½ tsp salt
For the glaze:
1 cup (225 g) cream cheese
¼ cup (45 g) coconut sugar
1 tbsp orange zest
1 cup (225 g) cream cheese
¼ cup (45 g) coconut sugar
1 tbsp orange zest
Nutrition
(Per Serving)
Calories
169
Fats
9 g
Protein
3 g
Carbs
21 g
Instructions
- Heat oven to 350°F (180°C). Line 8 in baking pan with parchment.
- Blitz orange and milk in high-speed blender or food processor until smooth.
- In medium bowl, mix flour, baking powder, baking soda, and salt. Set aside.
- In large bowl, beat butter and ¾ cup sugar for 3 minutes until light and fluffy. Add eggs one at a time.
- Add half flour mixture and beat until combined. Beat in orange mixture, then remaining flour. Pour batter in baking pan.
- Bake cake for 35 to 40 minutes or until toothpick inserted in center comes out clean. Let cool for 20 minutes in pan, then transfer to wire rack.
- In small bowl, whisk together cream cheese, remaining coconut sugar, and orange zest. Spread glaze over cooled cake. Slice and serve immediately or store in freezer/refrigerator.