Gluten and Dairy Free Coconut Orange Cake
Gluten and dairy free coconut cake with lots of refreshing orange marmalade and zest.
Servings 8 servings
Equipment
- 9-inch Springform pan or 2 cake pans
- Whisk
Ingredients
- Cake
- 1 1/2 cups Oat flour
- 1 cup Coconut flour
- 1/2 cup Coconut flakes
- 2 tsp Baking powder
- 1/2 tsp Salt
- 1/4 cup Coconut oil, melted extra for the pan
- 3 Eggs separated
- 1/2 cup Sugar
- 1 1/2 cups Coconut yogurt
- 1/4 cup Orange juice freshly squeezed
- Topping
- 8 oz Orange marmalade
- 1/4 cup Coconut flakes
- 2 tbsp Grated orange zest
Instructions
- Cake
- Preheat the oven to 325.Oil the cake pan with coconut oil
- In a medium size bowl add oat flour, coconut flakes, baking powder, and salt and set aside.
- In a separate bowl, whip egg whites until light and fluffy and set aside.
- In a larger bowl mix egg yolks, sugar, juice and zest (saving some zest for garnish). Whisk until light and creamy.
- Slowly stir in the dry ingredients, and yogurt. Fold in the egg whites.
- Place in an oiled spring-form pan, or 2 small cake pans.
- Bake for 35 - 45 minutes until tester comes out clean.
- Once the cake has cooled, slice the cake open into two layers (if spring-form), or remove 2 small cakes from the cake pans.
- Topping
- Spread half of the marmalade on the bottom layer. Set the top layer in place. Brush the remaining marmalade across the top and around the sides of the cake.
- Sprinkle coconut flakes across the top, and pat flakes around the sides. Finish with just a little more orange zest across the top.