Glazed Sour Orange & Coconut Cakes

January/February 2014

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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.)

Glazed Sour Orange & Coconut Cakes

Makes: 12 servings, 2 cannelés, 1 mini cake or 3/4-inch slice each

Serving Size: 2 cannelés, 1 mini cake or 3/4-inch slice

Active Time:

Total Time:



  • 1 pound sour oranges, kumquats or clementines
  • 3 large eggs
  • 1 cup natural cane sugar, such as Turbinado
  • 1/2 cup coconut oil, melted (see Tip)
  • 1 vanilla bean
  • 1/2 cup coconut flour
  • 1/2 cup almond flour
  • 3 tablespoons tapioca flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt


  • 1 cup confectioners' sugar, sifted
  • 1/4 cup orange juice
  • Chopped pistachios for garnish


  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.

Tips & Notes

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


Per serving: 272 calories; 13 g fat (9 g sat, 1 g mono); 47 mg cholesterol; 37 g carbohydrates; 28 g added sugars; 31 g total sugars; 3 g protein; 3 g fiber; 83 mg sodium; 67 mg potassium.

Nutrition Bonus: Vitamin C (20% daily value)

Carbohydrate Servings: 2 1/2

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

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Recipe Categories

8 or more
Main Ingredient
Vegetarian, other
Preparation/ Technique
Type of Dish
Desserts, cakes
Health & Diet Considerations
Low cholesterol
Low sodium
High fiber
Gluten free
Ease of Preparation
Total Time
More than 1 hour
January/February 2014
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