Gluten Free Coconut Flour Orange Cake With Coconut Oil Frosting Recipe 425

GLUTEN-FREE COCONUT CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking dish.
• Whisk flour, sugar, coconut, walnuts, baking powder, baking soda, xanthan gum, and salt together in a bowl. Add coconut milk, vegetable oil, eggs, and vanilla extract; mix until batter is smooth. Spread batter into the prepared baking dish.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 45 minutes.

GLUTEN FREE COCONUT FLOUR ORANGE CAKE WITH COCONUT OIL FROSTING RECIPE - (4.2/5)

Steps:

• Preheat the oven to 350 degrees F. Measure out coconut oil and place in an 8"x8" pan. Place the pan in the oven to melt the coconut oil. While the coconut oil is melting, whisk the eggs, coconut milk, honey, vanilla and orange zest together. Once the coconut oil is melted (probably around five minutes or less), remove the pan from the oven and let it cool while you mix in the rest of your ingredients. Combine coconut flour, baking powder and salt. Stir the dry ingredients into the wet. Once your pan is cooled enough to handle, carefully swirl your coconut oil around your pan in order to grease all sides. Then pour the coconut oil into the batter and mix until all lumps are gone. Pour the batter into your greased pan and place on the middle rack of the oven. Bake for 35-40 minutes, until browned on top and a toothpick comes out clean. Place the cake on a cooling rack. After the cake has cooled a bit, but is still warm, poke holes all over the top with a fork. Juice the orange half right over the whole cake, making sure to evenly distribute the juice. FROSTING: Mix all ingredients into warm coconut oil. You are now going to place the bowl into the freezer in order to cool it down. It is very important to check on it every couple of minutes to catch it before it gets too cold. You want to take it out of the freezer right when it starts to get cloudy. At this point the cold bowl (and your cool kitchen) will continue to turn the liquid oil into a solid. Continue to whisk the frosting as it gets cloudier and cloudier and eventually turns into a whipped butter consistency. The idea is to get a bit of air into it. Once it is to a whipped (very soft) butter consistency plop it onto your cooled cake. Frost it very quickly before the coconut oil hardens. It will seem like a pretty thin frosting, but it is just enough.

COCONUT FLOUR CHOCOLATE CAKE RECIPE - (3.8/5)

Steps:

• Preheat oven to 320°F or 160°C. Combine the cocoa, coconut flour, baking powder, cinnamon, and sea salt. Add the eggs, honey, vanilla, and oil. Mix well until smooth and combined. Spoon onto a small 6 to 10-inch or 15 to 20-centimeter baking tin lined with baking paper--the smaller the tin the higher the cake will rise, or alternatively spoon into 8 lined cupcake tins. Bake the cake for 40 minutes or until cooked through. Bake smaller cupcakes for about 20 to 25 minutes. Remove from the oven and allow to cool in pan. Enjoy alone or with your choice of frosting.

GLUTEN FREE ORANGE CAKE (SICILIAN WHOLE ORANGE CAKE)

Steps:

• Prepare an 8″ springform pan by spraying with oil (or butter) and lining in parchment paper (sides optional, if you want really clean sides), then spray the paper, too.
• Place the sugar and eggs in a large bowl and beat with a mixer until light and fluffy.
• Mix the gluten free flour with the rice flour, Paneangeli powder (or baking powder) and xanthan gum. Add to the mixture in the bowl a little at a time along with the softened butter. Continue to mix until completely blended, then mix in the softened cream cheese.
• In a food processor, process the whole orange until it is almost pureed.
• Add this orange to the cake mixture and stir until evenly combined, then put the batter into the prepared tin.
• Bake for 50-60 minutes (depending on your oven), but test with a cake tester or skewer to make sure the orange cake is done before removing from the oven. Allow to cool for about 15 minutes, then remove the side of the springform pan.