Monday, August 26, 2013

Chocolate Orange Peel Cake

Prep time: 10min
Cook time: 35-40min for two 9 inch circular cake pans or 15-18min for 24 cupcakes
Yields: 1 double layer cake or 24 cupcakes

Dry Ingredients in a small bowl, incorporate:
3/4C Coconut Flour
1/4C Unsweetened Cacao Powder
1t Salt
1t Baking Soda

Blend Wet Ingredients in a large bowl with hand mixer:
10 Eggs
1 1/2C Honey
1t Vanilla
1/2t Orange Zest

Then add 1C Coconut Oil, melted and mix in immediately so that it doesn't harden up. Not doing it this way will change the consistency of your cake.

Add dry ingredients into wet ingredients with a hand mixer. Line the bottoms of your cake pans with parchment paper and grease coconut oil and dust with coconut flour. Pour batter into two 9 inch cake pansand bake at 350F for 35-40min.... or you can use cupcake tins in your cupcake pans and bake at 350F for 15-18min.

You can either ice the cake with my Chocolate Buttercream Frosting or my Orange Coconut Cream Frosting or a combination of both as shown below!!

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