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).

Coconut Flour Chocolate Orange Cake

Ingredients

  • 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
  • For the frosting:
  • 5 oz unsweetened chocolate
  • 1/4 c butter
  • 1/4 c coconut milk
  • 3/4 c honey
  • 1/2 TB vanilla

Instructions

  1. 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.
  2. Frosting Instructions:
  3. 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.

{ 6 comments… read them below or add one }

Mary Hudak-Colllins October 26, 2011 at 7:02 pm

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 🙁

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Amelia January 21, 2012 at 8:31 am

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!

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Katy April 2, 2012 at 5:17 am

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.)

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Victoria Klingonsmit July 17, 2013 at 3:51 pm

thats a lot of eggs. you could substitute chia seed or flaxseed for some of those eggs.

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Marci October 5, 2013 at 7:34 am

Just made this as cupcakes – they are very tasty! There was a very very thin eggy layer at the bottom of some of the cupcakes, but otherwise, these were fantastic. Is there any specific way to get rid of the tiny bit of eggy bottom some of these cupcakes had? Or did you have this experience too? Anyhow – loved it!

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Amy December 16, 2013 at 5:29 pm

on your recipes that contain coconut flour, do you think i can sub flax meal? We are eliminating all coconut b/c of allergy. TIA

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