Orange Cake

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We all need to indulge in cake sometimes – however it is lovely to enjoy a moist orange cake that is free of grain, dairy and refined sugar.  You must try this one, even the icing is clean.



  • 1/4 cup coconut oil
  • 2/3 cup rice malt syrup
  • 1/2 cup coconut cream
  • 6 eggs
  • 1 teaspoon ground vanilla powder
  • Zest of 2 oranges
  • Juice of 1 orange
  • 3/4 cup blanched almond meal
  • 1/2 cup coconut flour
  • 1 teaspoon baking powder


  • 3/4 cup raw cashews,
  • soaked for 3 hours and rinsed
  • 2 tablespoons coconut oil – melted
  • 3 tablespoon rice malt syrup
  • 1 tablespoon coconut cream
  • 1 teaspoon ground vanilla powder
  • 2 teaspoons lemon juice
  • 1/4 teaspoon sea salt
  • 2-4 tablespoons orange juice
  • 1/2 cup toasted coconut flakes


Preheat oven to 170°C and line the base of a round spring form tin with baking paper and grease the sides with coconut oil.

Place coconut oil and rice malt syrup in a bowl and microwave for 20 seconds until melted. Whisk in coconut cream, orange zest, 1/2 of the orange juice and vanilla. Lightly whisk the eggs and add to the wet mix.

Combine dry ingredients to a mixer bowl or food processor and gently combine. Add the wet ingredients and blend until mixture is smooth with no lumps. Pour into cake tin.

Bake for 40 minutes or until a skewer comes out clean – timing can vary depending on coconut flour so use skewer to test.

While warm make holes all over the cake with a skewer and pour over the remainder of the orange juice. Cool on a wire rack.


Place cashews in a high speed blender and blitz until smooth

Add remaining ingredients EXCEPT orange juice. Blend until smooth and creamy adding orange juice to required consistency.

Place icing in the fridge for at least an hour to thicken before icing cake, decorate with coconut flakes.

Store cake in fridge if not serving immediately.