Orange cake - Paleo, SCD

This cake is dense and spongy

• 1/4 cup coconut oil
• 6 eggs, at room temperature
• 1/4 cup coconut milk*
• 6 tablespoons raw honey
• 1 teaspoon vanilla extract
• 1/2 teaspoon orange zest
• 1/2 cup coconut flour
• 1/2 teaspoon baking powder (aluminum free)
• 1/2 teaspoon salt
• juice of 1/2 medium orange

Preheat the oven to 350 degrees. Measure out coconut oil and place in an 8″x8″ pan. Place the pan in the oven to melt the coconut oil.

While the coconut oil is melting, whisk the eggs, coconut milk, honey, vanilla and orange zest together.

Combine coconut flour, baking powder and salt. Stir the dry ingredients into the wet.

Add melted coconut oil (make sure it is slightly cooled so it does not cook the egg) into the batter and mix until all lumps are gone.

Pour the batter into a greased 8x8 pan and place on the middle rack of the oven. Bake for 35-40 minutes, until browned on top and a toothpick comes out clean. Place the cake on a cooling rack.

After the cake has cooled a bit, but is still warm, poke holes all over the top with a fork. Juice the orange half right over the whole cake, making sure to evenly distribute the juice.

Orange Coconut Oil Frosting

Be sure to melt your coconut oil in a glass bowl. I do this by putting the bowl over a small pan of simmering water.

• 1/2 cup coconut oil, melted in a glass bowl
• 9 drops of liquid stevia (alternatively, you could use a couple of teaspoons of raw honey
• 1 packed teaspoon orange zest
• 1/2 teaspoon vanilla extract
• pinch of salt

Mix all ingredients into warm coconut oil. You are now going to place the bowl into the freezer in order to cool it down. It is very important to check on it every couple of minutes to catch it before it gets too cold. You want to take it out of the freezer right when it starts to get cloudy.

At this point the cold bowl (and your cool kitchen) will continue to turn the liquid oil into a solid. Continue to whisk the frosting as it gets cloudier and cloudier and eventually turns into a whipped butter consistency. The idea is to get a bit of air into it.

Once it is to a whipped (very soft) butter consistency plop it onto your cooled cake. Frost it very quickly before the coconut oil hardens. It will seem like a pretty thin frosting, but it is just enough.

*Use 1 teaspoon of coconut cream concentrate for every 6-8 oz of water for coconut cream milk. Mix together and use as directed or make homemade coconut milk.

Recipe from Coconut recipes.