This cake is orgasmic. Truly. It is seductive to look at, like a bejeweled gift box, yet at the same time so moist, so sweet and so sticky in a lick-your-finger-after kinda way. A true gluten-free guilty pleasure, especially if you delight in the tangy, sweet taste of oranges.
And it is seductively simple to make as well. Our biggest heartache when it comes to baking gluten-free cakes is the amount of ingredients you need. More often than not, the recipe requires you to add coconut flour on top almond meal on top of arrow root and what not. We want something less complicated. A fun cake that requires just one kind of flour in place of regular flour (in this case coconut flour), with everything else pretty much baking 101. Simple, Sexy. Delish.
- 1/2 cup + 2 tbsp coconut flour, sifted together
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1/3 cup olive oil
- 1/4 cup agave syrup
- 1/4 cup natural honey [increase to 1/2 cup if omitting the glaze]
- 3 large eggs, separated
- 1 large egg, whole
- 1 tbsp orange zest
- 1/4 cup juice from the orange
- 1/4 cup almond slices, toasted (optional)
- 1 tbsp black sesame seeds, toasted (optional)
- 1 tbsp chopped dried cranberries (optional)
- Orange glaze
- 3/4 cup icing sugar
- 2 tbsp juice from the orange
- Sift together coconut flour, salt, baking soda.
- In a separate bowl, beat honey, agave and olive oil with a stand or electric mixer until well incorporated
- Add the orange zest and juice and beat to combine.
- Add the three egg yolks and the one full egg, one at a time, while continuing to mix.
- Add the flour mixture in three batches, mixing just until the dry ingredients are mixed in.
- In a dry bowl, whisk the remaining egg whites until soft peaks form.
- In three batches, fold the egg whites into the batter. Do not overmix, to retain the air trapped in the whites.
- Divide batter into two greased and floured 18x9.5x5.5 loaf tins. Bake in a preheated oven at 180°C for 20-25 minutes, until golden brown, a stick inserted into the centre comes out clean and the sides slightly pull away from the tins.
- Let stand for 10 minutes, then remove from tins.
- Meanwhile, prepare the glaze by whisking together the icing sugar and orange juice until well incorporated and takes on the consistency of honey.
- When the cakes have cooled, pour over the glaze. Immediately sprinkle the cranberries, almonds and sesame seeds, if using. The cake is ready to be served once the glaze has set.
We’ve made this in smaller loaf tins in the airfryer and they turn out equally as stunning. Just bake in preheated airfryer at 180°C for 10-15 minutes.
If your microwave has a convection setting, you can bake these beauts in that too, following the same temperature as a regular oven, and start checking the cakes for doneness after 20 minutes.
Got an air fryer about a month ago and been looking up for dessert recipes and ideas to try. Now, this recipe is definitely calling for some baking with the air fryer.
Yes indeed. Let me know how it goes 🙂