Clean Diet Orange Cake

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Serving Size: 1/16 loaf
Diets: Dairy Free, Gluten Free, Refined Sugar Free, Soy Free, Vegetarian
Recipe adapted from:
Karin Adoni Ben-David
This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. This lovely grain-free almond orange cake contains honey, coconut, orange juice, and orange zest.
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Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 16

Instructions

  • Please refer to RECIPE NOTES on baking with almond flour.
    Lightly grease loaf pan with coconut oil, and line with parchment paper. Note: Cut one sheet to lay crosswise, lay in pan, and cut another sheet to lay lengthwise over the first sheet. This will make it easy to lift out when you are ready to unmold, when cake is completely cooled.
  • Preheat oven to 325° F. In a bowl, mix honey and eggs on high speed for three minutes.
  • Take speed down to medium and add baking powder, coconut flakes, orange juice, orange zest, almond flour, and coconut oil
  • Pour mixture into a loaf pan and sprinkle sliced almonds on top (optional). Bake for 35 minutes. Let cool, serve, and enjoy!

Notes

Here are a few tips to baking with almond flour from https://www.goodforyouglutenfree.com/almond-flour-in-place-of-flour/:
(1) Measure well
Do not pack almond flour when measuring it. It should fit loosely in your measuring cup. Too much almond flour can make your baked goods too dense. I simply scoop almond flour from my bag or jar and then use a butter knife to sweep the excess off of the top. If measuring almond flour by weight, 1 cup of blanched almond flour weighs 4 ounces.
(2) Use less flour
If you’re converting a wheat flour or gluten-free flour recipe to an almond flour recipe, you’ll need less almond flour for every cup of regular flour.
King Arthur Baking offers the following guidelines to baking with almond flour:
  • For yeast baking (think bread, rolls, pizza), add up to 1/3 cup almond flour per cup of wheat or gluten-free flour.
  • For non-yeast baking (think cookies, scones, cake, biscuits, muffins), use 1/4 (25 percent) less almond flour. For example, if a recipe calls for 1 cup of flour, use 3/4 cup of almond flour.
(3) Add a binder
When baking with almond flour, you’ll need some sort of binder — xanthan gum, guar gum or psyllium husk — to add structure to your baked goods. These binders are used in gluten-free flour blends to help “bind” the flours together when no gluten (the “glue” of a baked good) is present.
(4) Lower cooking time and temperature
Baked goods using almond flour tend to bake faster. If you’re trying to convert a wheat flour recipe with almond flour, lower the temperature by 25º and cook for one-fourth less time (keep an eye on your baked goods to ensure they don’t burn).
(5) Cool in the pan
Almond flour baked goods are more moist and can fall apart more easily after baking. Allow almond flour baked goods to cool completely on a baking sheet or pan before removing them. This will ensure they firm up as they cool and will be more likely to hold their structure.

Cook Times

Active Prep15
Hands-On Cook0
Hands-Off Cook35
Passive0
Total Time50 minutes
Recipe Serving Size16

Ingredients

Ingredients

  • 1 teaspoon coconut oil for greasing pan
  • 3 egg large
  • 1⁄2 cup honey
  • 1 teaspoon baking powder
  • ½ cup unsweetened shredded coconut
  • 1 orange large, zested, and squeezed (you will need 1/4 cup juice and 1 tablespoon zest)
  • 2 cup almond flour
  • 1⁄3 cup coconut oil

Optional:

  • 2 tablespoon sliced almond for topping

Cooking Tools Required

8x5 inch Loaf Pan, Electric Hand Mixer, Mixing bowls, Oven, parchment paper, Spatula
Reheating/Serving Instructions
Can be left at room temperature for up to 3 days, then stored tightly wrapped in the refrigerator.

Nutrition

Calories: 198kcal | Carbohydrates: 14g | Protein: 5g | Fat: 15g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 40mg | Potassium: 61mg | Fiber: 2g | Sugar: 10g | Vitamin A: 63IU | Vitamin C: 4mg | Calcium: 58mg | Iron: 1mg

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