Paleo Coconut, Orange & Almond Cake

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Happy Saturday lovely people! It’s that time of the week again for another blog post…

I actually made this cake because I have some of my dearest friends coming to stay this weekend and I’m making us dinner avec cocktails, and let’s be honest there’s no party without a cake right?!!!

I thought so too.

And I know my friends will be with me on this one. In all honesty we may just eat it for breakfast the next day too. After all it is a great balance of macronutrients, with good amounts of protein from the eggs and almonds, good fats from the coconut oil and dried coconut. It also has reduced amounts of sugar, also from our dear friend the coconut.

As you may be able to tell I’m digging on coconuts at the moment. So in place of butter I have used coconut oil which gives this cake its rich and creamy flavour. If you don’t already know the huge list of health benefits that coconut oil possesses then I urge you to read my post on coconut oil right away! But as a quick reminder, coconut oil contains Medium Chain Fatty Acids (MUFA’s) which are burnt up straight away, MUFA’s also have been shown in studies to increase energy expenditure by 5%, so eating it daily could help you to lose weight. It’s also anti-bacterial, anti-fungal and anti-microbial. Another great property of coconut oil is that it does not oxidise and form free radicals when it is heated at high temperatures like a lot of other oils do.

Less free radicals = Less inflammation = Less chronic diseases.

I also use ground almonds in place of some of the gluten free flour as I find that it makes cakes extra moist, because who likes DRY CAKE?

The coconut sugar (AKA Gula Java) in this recipe gives the cake a wonderful deep butterscotch flavour. Coconut sugar is unprocessed meaning it retains it’s marvellous minerals all of which are super nourishing for your bod (iron, zinc, calcium, potassium). Coconut sugar has a lower glycaemic index than regular white sugar. This means that it will cause less of a blood sugar spike than regular sugar. 

So if you were craving something a little sweet and a lot delicious then you came to the right place my friend.

If you are seeing a special someone this weekend, or know someone who needs cheering up but doesn’t want to fall off their new years resolutions to eat more healthily then why not try this cake out, I promise you’re going to love it!

(It’s really great served with a dollop of Coyo or some vegan ice-cream if you are having it as a dessert).

Hope your day is filled with special friends who make the world a better place to be.

And cake, lots of lovely cake.

x


Ingredients

6oz coconut oil

5oz coconut sugar

3 eggs

2oz ground almonds

4oz gluten free self raising flour

1oz desiccated coconut

1/2 teaspoon vanilla powder (optional)

zest of 1 orange (If you don’t like orange flavoured things leave this out)

1 teaspoon almond extract

Raspberries optional for garnishing

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How to make

First off start by pre-heating the oven to 170degrees fan assisted oven. Line a 7 inch round cake tin with baking paper (I use foil lined baking parchment because it moulds to the tin nicely without having to use butter to make it stick).

Make sure the coconut oil is at room temperature or warmer if possible otherwise you will have a job in mixing it in with the sugar. Next add the coconut oil and sugar into a large mixing bowl and using electric beaters, beat the ingredients together until everything has come together and there are no hard lumps of coconut oil left. This can take up to 5 minutes especially if the coconut oil isn’t warmed up.

Next add in the eggs and beat until combined. Fold in the flour, ground almonds, coconut, vanilla powder and orange zest if using. Stir together until everything is smooth. If the mixture is too stiff and dry you can add a tablespoon of almond milk.

Pour the mixture into the prepared cake tin. Bake in the pre-heated oven for one hour. Check the cake is cooked by inserting a skewer in the middle of the cake and making sure it comes out clean. If you are using a larger cake tin then you will need to reduce the cooking time. Let the cake cool in the tin and remove once cooled. I topped mine with a sprinkling of Natvia ‘no sugar’ icing sugar which is made of stevia and I then piled raspberries on the top but you can decorate it however you wish. Store in an airtight container for up to a week.

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I hope that today you find  joy in the little things such as good friends and slices of cake.

x

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