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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.

Source: EatingWell Magazine, January/February 2014


Recipe Summary

3 hrs




Instructions Checklist
  • 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.

  • 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.


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

2 cannelés, 1 mini cake or 3/4 inch slice
273 calories; protein 3.4g; carbohydrates 36.5g; dietary fiber 2.5g; sugars 30.8g; fat 13.3g; saturated fat 9.1g; cholesterol 46.5mg; vitamin a iu 77.8IU; vitamin c 11.8mg; folate 12mcg; calcium 25.5mg; iron 0.7mg; magnesium 17.7mg; potassium 66.6mg; sodium 82.8mg; added sugar 28g.

2 other carbohydrate, 1/2 starch, 2 fat