Butterless Orange Coconut Cake
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Butterless Orange Coconut Cake

A dairy-free and gluten-free cake that will be your new favorite treat!

Jessica

Ingredients

2-serving
  1. 1 Cup Orange juice Fresh
  2. 1 Tablespoon Orange zest
  3. 1/4 Cup applesauce
  4. 1 Tablespoon Vanilla
  5. 3/4 Cup Maple syrup
  6. 2 Tablespoons Lemon juice
  7. 2 Tablespoons Flax meal (mixed with 6 tablespoons water)
  8. 1 Cup Chickpea flour
  9. 1 Cup Brown rice flour
  10. 1/2 Cup Walnuts
  11. 1 1/2 Cups coconut , Unsweetened
  12. 1/4 Teaspoon Salt
  13. 1 Teaspoon Baking soda
  14. 1/2 Teaspoon Baking powder

Method

15 mins
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    Preheat your oven to 350 degrees. Grease the inside of your tart tins with coconut oil. Mix your flax meal and water together and place in fridge to create a thicker texture (the flax meal is used as a substitute for eggs).

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    In a large bowl, mix your dry ingredients: chickpea and brown rice flour, walnuts, coconut, salt, baking soda, and baking powder. In a medium bowl mix your remaining wet ingredients, including your orange zest and the flax from the fridge.

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    Pour your wet ingredients into your dry and mix well. Fill your tins right to the top, these cakes don’t rise much. Cook for 13-15 minutes until cooked all the way through. Let your tins cool and remove from pans. Sprinkle more orange zest and coconut on top or add a drizzle of raw honey.

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