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. Source: EatingWell Magazine, January/February 2014

Aran Goyoaga
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Ingredients

Cakes

Glaze

Directions

  • 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.

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  • Preheat oven to 350 degrees F. Coat 24 cannele 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.)

  • 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.

  • 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.

  • 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.

Tips

Make Ahead Tip: To make ahead: Store cool, unglazed cakes airtight at room temperature for up to 1 day.

Tip: Coconut oil is solid at temperatures below 76°F. To melt solidified coconut oil, remove the lid and place the container in a bowl of very hot water; stir frequently until melted.

Nutrition Facts

272 calories; 13.3 g total fat; 47 mg cholesterol; 83 mg sodium. 36.5 g carbohydrates; 3.4 g protein; Full Nutrition

Reviews (4)

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4 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 2
Rating: 1 stars
11/21/2014
No attribution on a stolen recipe This cake recipe was published in Cannelle et Vanille blog in 2011. Come on guys! Attribution is the only way to go. Read More
Rating: 4 stars
02/21/2014
Do you peel the fruit before cooking? Read More
Rating: 5 stars
01/11/2014
Luscious little gluten dairy free cakes Made with clementines (and a few drops orange flower water) this was a delicious luscious dessert. Perfect for friends who eschew dairy and wheat. Pros: no dairy no gluten Cons: you need coconut flour almond flour tapioca and coconut oil Read More
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Rating: 1 stars
12/23/2013
missing ingredients? Step 3 calls for adding eggs... ingredient list doesn't mention eggs. EatingWell please fix this discrepancy! Read More