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20 minute dinner recipes

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Glazed Sour Orange & Coconut Cakes


From EatingWell:  January/February 2014

This pudding-like gluten-free coconut cake recipe gets its amazing flavor and texture from pureed oranges. Sour oranges (aka Seville oranges) are ideal in these healthy coconut cakes because of their acidity and thin skin, but most citrus fruit will work. Coconut flour is high in fiber and absorbent, making it a great choice for moist desserts. Almond flour adds fabulous texture and nutty flavor. Look for gluten-free flours in natural-foods markets. (Recipe & photo by Aran Goyoaga; used by permission.)

12 servings, 2 cannelés, 1 mini cake or 3/4-inch slice each | Active Time: 30 minutes | Total Time: 3 hours





  1. To prepare cakes: Place oranges (or kumquats or clementines) in a medium saucepan and cover with water. Bring to a simmer. Cover and cook until very tender, 30 minutes to 1 hour. Drain and transfer to a bowl. Let cool slightly, split open to remove any seeds. Transfer the whole fruit to a food processor or blender. Puree to a fine paste.
  2. Preheat oven to 350°F. Coat 24 cannelé molds, 12 (6-ounce) ramekins or a 9-by-5-inch loaf pan with cooking spray. (If using a loaf pan, line the bottom with parchment paper and coat with cooking spray.)
  3. Measure 1 cup of the puree into a bowl. (Discard any remaining puree.) Add eggs, sugar and coconut oil. Cut vanilla bean in half lengthwise and scrape the seeds into the bowl with the tip of a knife. Add coconut flour, almond flour, tapioca flour, baking soda and salt. Fold the dry ingredients into the wet ingredients until combined. Scoop into the prepared molds, ramekins or pan.
  4. Bake until a toothpick inserted in the center comes out clean: 18 to 24 minutes for cakes, 45 to 55 minutes for a loaf. Let cakes cool in the pan on a wire rack for 5 minutes; let loaf cool for 10 minutes. Run a knife around the edges and invert onto a plate.
  5. To prepare glaze: Whisk confectioners’ sugar and orange juice in a bowl until smooth. Pour or brush over the cake(s). Serve sprinkled with pistachios, if desired.


Per serving : 272 Calories; 13 g Fat; 9 g Sat; 1 g Mono; 47 mg Cholesterol; 37 g Carbohydrates; 3 g Protein; 3 g Fiber; 83 mg Sodium; 67 mg Potassium

2 1/2 Carbohydrate Serving

Exchanges: 2 other carbohydrate, 1/2 starch, 2 fat

Tips & Notes