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Spiced Orange Cake

Serves 12


    Spiced Orange Cake

    This spice cake is the perfect accompaniment to any holiday gathering. It’s not only deliciously perfumed with orange and a heady mixture of spices, reminiscent of gingerbread, but also perfect for those who have food sensitivities, as it’s gluten free and vegan. You can use your favorite brand of dairy-free yogurt for the frosting, but keep in mind that, for this recipe, the thicker the better. For added thickness, you can strain your yogurt through some cheesecloth set in a colander placed over a deep bowl. Depending on how loose your yogurt is, it may take up to overnight to drain.


    Garnish with ganache

    For a little more indulgence, forgo the frosting and instead drizzle with some chocolate ganache made by whisking together 1 cup (250 mL) warmed coconut cream with 10 oz (285 g) chopped dark chocolate.


    Spiced Orange Cake


      • 2 Tbsp (30 mL) ground flaxseed
      • 2 1/2 cups (625 mL) almond flour
      • 1/4 cup (60 mL) date sugar
      • 1/2 cup (125 mL) tapioca flour
      • 1/2 cup (125 mL) coconut flour
      • 2 tsp (10 mL) baking soda
      • 1/4 tsp (1 mL) kosher salt
      • 1/4 tsp (1 mL) freshly ground black pepper
      • 1 tsp (5 mL) ground cinnamon, plus extra for garnish
      • 1/2 tsp (2 mL) ground ginger
      • 1/4 tsp (1 mL) ground nutmeg
      • 1 Tbsp (15 mL) finely grated orange zest
      • 1 cup (250 mL) orange juice, at room temperature
      • 1/4 cup (60 mL) coconut oil, melted
      • 2 Tbsp (30 mL) maple syrup
      • 1 Tbsp + 1/2 tsp (15 mL + 2 mL) vanilla extract, divided
      • 1 1/2 cups (350 mL) strained plain coconut yogurt
      • 2 to 3 drops orange blossom water
      • 1 orange, thinly sliced, for garnish (optional)
      • 1/4 cup (60 mL) toasted sliced almonds, for garnish (optional)


      Per serving:

      • calories372
      • protein12 g
      • total fat24 g
        • sat. fat10 g
      • total carbohydrates34 g
        • sugars12 g
        • fibre5 g
      • sodium300 mg



      Preheat oven to 350 F (180 C). Lightly grease 9 in (23 cm) round cake tin with coconut oil and add a round of parchment paper to bottom of pan. Set aside.


      In small bowl, whisk together ground flaxseed and 1/3 cup (80 mL) water. Set aside for at least 5 minutes.


      In large bowl, whisk together almond flour, date sugar, tapioca flour, coconut flour, baking soda, salt, ground black pepper, cinnamon, ginger, and nutmeg until thoroughly combined. Form a well in centre of dry ingredients and set aside.


      In medium bowl, whisk together orange zest and orange juice, coconut oil, maple syrup, 1 Tbsp (15 mL) vanilla extract, and reserved flaxseed mixture until well combined.


      Pour liquid ingredients into well in dry ingredients and stir with wooden spoon or spatula until combined. Pour batter into prepared cake tin and smooth top to create an even surface. Bake cake until a toothpick inserted in centre of cake comes out clean and cake springs back when gently pressed, about 35 to 40 minutes. Allow cake to cool for 10 minutes in pan before running a knife around edge of cake to loosen from pan. Remove cake from tin and allow to cool to room temperature on wire rack.


      While cake is cooling, prepare frosting. In medium bowl, stir together remaining 1/2 tsp (2 mL) vanilla extract, strained yogurt, and orange blossom water. Take note, a little orange blossom water goes a long way in flavouring this frosting. Start with a very small amount and slowly add drop by drop until it acquires a taste to your liking.


      When ready to serve, place cooled cake on serving platter. Spread frosting overtop of cake and decorate with orange curls, toasted almonds, and a sprinkling of cinnamon, if desired. Serve immediately.



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