Chocolate Orange Cake

by brenda on October 25, 2011

We have two Birthdays back to back in October. We have boys who are 2 years and 3 days apart! (plus one in the middle who doesn’t have his Birthday until December!) Farm Boy 3 turned 8 this month (so, for a couple of months, we have two 8 year olds!). For his Birthday, he asked for an orange cake with chocolate frosting. So what does a good Mommy do? I got to work and made his wish come true! :) I found the recipe that I started with at Nourishing Days, and then I changed it a bit. This cake is made with coconut flour and honey. I love butter, but if you need a cake without dairy, you can sub coconut oil for the butter (like Shannon does in the original recipe).

Chocolate Orange Cake

12 eggs

1/2 c butter, coconut oil or ghee (plus extra for greasing the pan)

1/2 c coconut milk

3/4 c raw honey

2 tsp vanilla extract

1 tsp orange zest

1 c coconut flour

1 tsp baking soda

2 tsp apple cider vinegar

1 tsp sea salt

juice of 1 medium orange

 

Preheat the oven to 350 degrees. Grease a 9×13 pan with coconut oil, butter or ghee. Combine all of the ingredients in a Kitchen Aid mixer. Pour into prepared baking dish and bake for 35 to 45 minutes, or until a toothpick comes out clean.

Frost with Extra Chocolatey Frosting:

5 oz unsweetened chocolate

1/4 c butter

1/4 c coconut milk

3/4 c honey

1/2 TB vanilla

Melt the chocolate and the butter in a saucepan. Add in the other ingredients, combine with a wire whisk. Set aside and let thicken. Frost the cake when it has cooled down.

 

And this is my adorable Farm Boy 3, with Farm Boy 2 (they are both 8 now!) and Farm Princess 1, and our friends’ little girl, too. We had friends over for most of the day. We played a game, sang karaoke, and had fun celebrating our boy!

 

This was shared at Real Food Wednesday and Gluten Free Wednesday.

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  • http://allergiesandceliac.blogspot.com/ Mary Hudak-Colllins

    This sounds so heavenly! I wish that I could try it but I just don’t know what I could use to replace 12 eggs :(

  • Amelia

    Thanks for sharing these recipes! My family is grain-free, and I found these just in time for my son’s first birthday party. We served this recipe as cupcakes to our guests, and they loved them (and had no idea that they were any different than ‘normal’ cupcakes until we told them). We got rave reviews from everyone. My sister has since started making this cake because she is refined sugar-free. Needless to say, it’s been a hit!

  • Katy

    Thank you for this recipe! We all greatly enjoyed it (and the batter was so tasty, it barely made it into the cake pan ;) The forsting was amazing too. However,even though the batter was perfectly mixed by my kitchen aid mixer, it seemed to separate while cooking, so there was a thick eggy layer on the bottom. Is that supposed to happen? The top cakey layer was so lovely and tasty, but the eggy layer wasn’t so nice. I’ve been baking cakes for decades and never had this happen before. Any tips for me? Thanks! (ps I followed the recipe exactly. Was wondering if mixing things in in an order like normal cake recipes instead of all at once would have made a difference? Also, I thought maybe it was because I used cold eggs, and even though I had softened the butter ahead of time, the huge number of cold eggs made it hard again, so there were tiny bits of hard butter in the batter, although it was otherwise perfectly mixed.)

  • http://www.homemademommy.net/2013/03/36-recipes-for-passover.html 36 Recipes for Passover | Homemade Mommy

    [...] Chocolate Orange Cake from The Well Fed Homestead [...]

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