Ingredients

Units Scale

FOR THE CAKE:

2 1/2 cups (216g) blanched almond flour
1/3 cup (96g) coconut sugar
1/2 cup (57g) tapioca flour
1/2 cup (43g) coconut flour
2 tsp baking soda
1 tsp kosher salt (use 1/2 tsp fine grain salt)
1/2 teaspoon ground cinnamon (I omitted this and instead added a few drops of orange blossom water)
3 tbsp freshly grated orange zest
1 cup freshly squeezed orange juice (from 2-4 medium oranges)
1/4 cup (50g) olive oil
1/4 cup (85g) honey or maple syrup
2 flax ‘eggs’ (2 tbsp ground flax seed + 5 tbsp water, soaked for 10 minutes)
2 tsp vanilla extract

FOR THE COCONUT-YOGURT FROSTING

1 cup canned coconut cream, chilled
1/2 cup coconut yogurt (or any think dairy-free yogurt)
1/4 tsp vanilla bean powder or 1 tsp vanilla extract
Grated zest of 1 large orange (I omitted this and instead added a few drops of orange blossom water)

OPTIONAL GARNISHES

Orange slices or twists & orange blossoms
Honey for drizzling & bee pollen for sprinkling

Instructions

PREHEAT the oven to 350°F; lightly grease a 9″ springform pan with coconut oil.
FOR THE CAKE: In a large mixing bowl, whisk the almond flour with the coconut sugar, tapioca flour, coconut flour, baking soda, salt & cinnamon (if using) until thoroughly mixed. Form a well in the center of the dry ingredients.
IN a separate bowl, stir together the orange zest and juice, olive oil, honey, flax eggs and vanilla extract (add in a few drops of orange blossom water if using). Pour the liquid ingredients into the well in the dry ingredients and stir to combine. Pour the batter into the prepared pan and smooth the top.
BAKE for about 40 minutes, until a toothpick inserted in the center of the cake comes out clean and the cake springs back when gently pressed with a fingertip. Set the cake in the pan on a wire rack and let cool completely. When cool, remove the cake from the pan.
FOR THE FROSTING: Place the chilled coconut cream in a bowl or the bowl of a stand mixer fitted with the whisk attachment. Whisk until the mixture is light and fluffy. Add the coconut yogurt and vanilla (and a few drops of orange blossom water, if using) and mix again. With a spoon or rubber spatula, fold the orange zest in to the frosting (if using).
SPREAD the frosting over the cooled cake, drizzle with honey and sprinkle with bee pollen. Garnish with orange twists and blossoms, if desired.

Notes

You can use your favorite brand of dairy-free yogurt, but keep in mind that for this recipe, the thicker the better! If your yogurt is not thick, drain about 1 cup of the thin yogurt in a fine-mesh sieve set over a bowl for 30 minutes to 1 hour, until thickened. Measure 1/4 cup of the thickened yogurt to use in the frosting. Or, if your yogurt is super thin, start with 1/4 cup, mix, and add more if the frosting is not too runny.

Prep Time: 20 minutes
Cook Time: 40 minutes

Nutrition

Serving Size: 10 slices