Lavender Orange Cake
Nut free. Gluten free. Grain free. Dairy free. Paleo friendly.
One bite gives you a taste of Spring in the middle of Winter!
Sometimes we get so busy with life that we forgot that there are so many simple and beautiful things all around us. I forgot that I might see and taste so many lovely things. The subtle and unique flavors that this cake offers reminded me that even in the midst of busyness, I need to enjoy simple and happy.
SERVINGS: One 6 x 3 inch cake (6 to 8 slices) or 6 muffins/cupcakes
PREP TIME: 30 minutes
BAKE TIME: 45 minutes
1/2 cup organic palm shortening
1/2 cup plain coconut yogurt
1/2 cup coconut palm nectar or maple syrup grade b
1/2 cup orange juice
1 tablespoon orange zest
Wet Ingredients for Cake
3 whole eggs
1/4 cup plain coconut yogurt
1/4 cup orange juice
1/3 cup organic palm shortening
2 tablespoons coconut oil
1 teaspoon gluten free vanilla extract
* You will need 4 fresh organic oranges, zested and juiced for this whole recipe
Dry Ingredients for Cake
1/2 cup coconut flour
1 cup arrowroot flour
1/3 cup raw coconut sugar or maple sugar
1 teaspoon cream of tartar or baking powder
1 teaspoon dried lavender
1 teaspoon orange zest
1/2 teaspoon celtic sea salt
Preheat oven to 375 degrees. Lightly grease cake pan or muffin tin. Sift dry ingredients together and set aside. Prepare Frosting and chill until ready to use.
Beat eggs for 3 minutes until pale and fluffy with electric hand mixer or standing kitchen mixer. Add in coconut yogurt, vanill, orange juice and coconut oil. Mix for 1 minute. Add in dry ingredients. Mix to thoroughly combine. Pour thick batter into cake pan. Bake for 45 minutes or until an inserted toothpick comes out clean.
Allow to cool down for at least 30 minutes. Cut cake in half, horizontally. Remove top layer and frost. Put top on. Frost top and sides. Garnish with dried lavender buds and or orange zest.