Magic orange cake.

A few weeks back, I made this very strange cake in its original form for the husband and neighbors. I made it despite the fact that I couldn’t actually eat it – because the recipe was so intriguing. The original recipe is taken from the book Healthy by Lesley Waters, and contains almond flour and 3 eggs. I found coconut flour for cheap and figured I could substitute that. Of course, afterwards I read that coconut flour is not a good substitute for almond flour because it has so much fibre and absorbs so much liquid. But it worked pretty well anyway!

It turns out slightly reminiscent of a citrus-y cornbread – it has that slightly grainy texture. The flavor is intense and lovely.

Magic orange cake (vegan, gluten-free, nut-free)

  • 1 whole orange, preferably organic as you will use the whole shebang
  • 1 lemon, ditto
  • Ener-G egg replacer for 3 eggs (3 tsp powder plus 6 tbsp water, whisked together)
  • 1/2 cup coconut flour
  • 2/3 cup corn meal
  • 1 tsp baking powder
  • 2/3 cup sugar

Quarter the orange (without peeling it first) and put in a saucepan, cover with water. Cook the thing (yes, the whole thing, zest and pith and all!) for about 25 minutes. Discard water and leave it to get just cool enough to handle.

Remove any seeds you can see and stick the whole orange in a blender and  blend the whole thing. (I told you it was an interesting recipe!) Push it down so that some liquid comes out and the blender can get going. Pulse until everything is pureed.

Pour the blended orange into a mixing bowl and add the egg replacer, sugar and lemon zest.

In a separate bowl, mix all the dry ingredients. Add to wet and mix to combine. If the mixture seems dry, add water (that would be the coconut flour’s super absorbency, as it turns out…).

Spread into a greased and dusted springform pan and bake at 375F for 20-25 minutes, until golden around the sides.

Pierce the cake all over with a fork and spoon over the lemon juice from the lemon you previously zested.  Cool.

Serve with coconut whipped cream!

  • one small can of full-fat coconut milk
  • 1 tsp agar agar powder
  • 1 tbsp starch (I had arrowroot on hand, would have used corn starch normally)
  • 1 tbsp sugar

Add ingredients to saucepan and mix well, boil for about 2 minutes. Transfer to mixing bowl and chill. Once chilled, mix it all together again with an immersion blender. Spoon over the cake.

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