Butterless Orange Coconut Cake

Butterless Orange Coconut Cake

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



  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


15 mins
  1. Add Photo

    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).

  2. Add Photo

    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.

  3. Add Photo

    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.

Add Step



Have you cooked this recipe?

Share your version with a Cooksnap photo

Share your Cooksnap

Related keywords