Orange Dream Cake

Servings: 24
Preparation Time: 45 minutes

Ingredients:

• zest of 1 large organic orange
• juice of the same orange (approximately 1/4 cup)
• 3/4 cup heavy cream or yogurt
• 2 eggs, (large)
• 1/4 cup melted coconut oil/butter/ghee
• 1 tablespoon vanilla extract
• 1/2 cup raw honey
• 2 cups almond flour/cashew flour
• 1 cup pecan meal
• 1/4 cup coconut flour
• 2 teaspoons baking soda
• 1/2 teaspoon sea salt

Directions:

Preheat oven to 350 degrees F.

Grate the zest of the orange first, and then juice it. In a large bowl, mix wet ingredients (by hand works fine). In another bowl, combine dry ingredients. Pour the dry into the wet and stir again.

Spread the batter into a well-oiled 9 X 13-inch glass baking dish. Bake 25–30 minutes. Top with optional chocolate chips, allow to melt, and spread.

Cool before cutting. Store in fridge.

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Gluten-Free, Coconut, Cinnamon Roll Cake

Servings: 24
Preparation Time: 20 minutes

Ingredients:

Batter:

• 1 1/2 cups sorghum flour
• 1 1/4 cups tapioca flour
• 1/4 cup coconut flour
• 1/2 teaspoon salt
• 4 teaspoons baking powder
• 1/2 cup honey
• 1 1/2 cups milk
• 2 eggs
• 2 teaspoons vanilla extract
• 1/2 cup melted Virgin Coconut Oil

Topping:

• 1 cup butter
• 1/2 cup honey
• 1 teaspoon coconut flour
• 2 tablespoons cinnamon

Glaze:

• 2 teaspoons vanilla extract
• 4 tablespoons butter, softened
• 4 tablespoons soft Virgin Coconut Oil, softened
• 2 tablespoons honey
• pinch salt

Directions:

Preheat the oven to 350 degrees F. Generously butter a 9 x 13-inch pan.

Prepare the batter by combining the flours, salt, and baking powder in a large mixing bowl. Make a well in these ingredients and add in the honey, milk, eggs, and vanilla extract. Whisk these together and slowly begin incorporating the surrounding dry ingredients. When these are partially mixed together, pour in the melted coconut oil. Stir together until just combined. Scrape the batter into prepared 9 x 13-inch pan.

Prepare the topping by combining the butter and honey together in a small saucepan. Put this over low heat and allow them to melt together. Remove from heat and stir in coconut flour and cinnamon.

Scoop the topping on top of the batter into even piles, and then use a butter knife to swirl this roughly into the batter. This will be a little messy and may not swirl perfectly, but it will all incorporate during baking.

Place cake in oven and bake for 30–35 minutes or until center is just barely set when a toothpick or knife is inserted.

Remove and allow to cool to room temperature.

Prepare glaze by creaming together all ingredients with a fork. Spread this thinly over cake. Slice and serve.

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Grain-Free, Vanilla, Chocolate Fudge Marble Cake

Servings: 8–10
Preparation Time: 15 minutes

Ingredients:

Chocolate Fudge Cake Batter:

• 1/2 cup (heaping full) dark chocolate, chopped
• 4 ounces cream cheese, room temperature
• 1 egg
• 1 teaspoon vanilla extract

Vanilla Cake Batter:

• 8 eggs
• 3/4 cup sour cream, full fat
• 4 tablespoons raw honey
  
• 2 teaspoons vanilla extract
• 8 tablespoons butter, melted
• 1 cup coconut flour, sifted
• 1 teaspoon baking soda

{8 ounces fresh raspberries to garnish}

Directions:

Preheat oven to 350 degrees F. Generously grease a 9-inch cake pan (Springform pan works great, too.) with coconut oil or butter.

Slowly melt chocolate over low heat. Whip together remaining chocolate fudge batter ingredients with the chocolate and set aside.

In a large bowl, thoroughly mix together all wet vanilla cake ingredients. Sift in dry ingredients. Blend again, scrape down sides of bowl, and blend again. Pour batter into greased baking pan. Use a spoon to drop chocolate fudge on top of vanilla cake. The top will be filled with chocolate! Using a toothpick, swirl together the two batters. You do not need to completely mix, just make a few swirls.

Bake for 35–40 minutes or until a tester of the center comes out clean.

Allow cake to cool completely on a cooling rack before removing from the pan.

Garnish with raspberries, whatever fresh berries you may find, or even homemade whipped cream or ice cream. Store any leftover cake in the refrigerator.

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