Orange, coconut & almond cake

A delightful, smooth, and zesty orange cake that's ideal for spring.

Since becoming a mom, I’ve been exploring recipes that are both highly nutritious and easy to prepare. I focus on incorporating a variety of nutrients while keeping things simple. I also steer clear of refined sweeteners, opting instead for fruit, dried fruit, or raw honey when I want to add sweetness.

This is the easiest cake recipe you'll ever make—you don’t even need to mix it! Just put all the ingredients in a blender and then bake. Yes, that’s it! It’s the perfect recipe for keeping your kids entertained while preparing a quick snack that’s packed with nutrients.

You can always slightly change or adapt the recipe to the ingredients you have on hand. This time, I chose coconut and almond flour because I love the texture they provide, but any gluten-free flour, such as brown rice, buckwheat, or oats, will work. Just keep in mind that the cake will be slightly different—less moist—since almond and coconut flour add a lot of moisture.

ORANGE, COCONUT & ALMOND CAKE

Ingredients

2 oranges, peeled

The zest of 1 orange

3 eggs

1 tbsp raw honey

1 cup almond flour

1/2 cup of shredded coconut

1 tsp baking powder

1 tsp cinnamon

1/2 tsp turmeric

Method

1. Preheat the oven to 175 degrees Celsius and prepare a medium round, square, or loaf cake pan.

2. Grate the zest of 1 orange into a blender. Then peel both oranges, cut them into cubes, and add them to the blender along with the eggs and honey. Blend on high speed for 1 to 2 minutes, then add the remaining ingredients.

3. Pour the cake mixture into your prepared cake pan. Once the oven has reached the desired temperature, bake for 30 to 40 minutes, or until the cake is golden and you can smell the delicious aroma in your kitchen.

4. Allow the cake to cool completely before slicing. Enjoy with a cup of tea and a drizzle of raw honey—delicious!

If you enjoyed this recipe, please share it and tag me on your social media! I’d love to see what you create!