September 24, 2012
I was going to save this recipe for December or sometime when oranges are actually in season- but I will not torment myself. I had a stray orange in my fridge and it was needing to be baked in a cake. Orangey baked goods are always surprisingly awesome. You forget about them, maybe, or they don't sound as irresistible as something with chocolate/peanut butter/bacon... but watch out, the orange goods may steal your heart. They quench a sweet tooth like none other. If you don't know what I'm talking about, you haven't tried these orange scones.

These cake bars could be really great muffins, but I didn't feel like scooping the batter out little by little, so I just spread it all into a square pan and called it good. They're dense like a quick bread and the right amount of sweet to be dessert or breakfast-y. Perfect for a morning coffee break, if you are into taking those. (What a great idea! We should all take one today!) I drizzled mine with an orange juice glaze and dappled it with coconut oil, which turns into a pretty white drizzle when it's chilled. Store in the fridge, please! They are worlds better when eaten cold.

Orange Coconut Cake Bars
slightly adapted from Nourishing Days
makes 1 8x8 inch square pan

6 eggs (room temperature)
1/4 cup melted coconut oil
1/4 cup coconut milk, full-fat
6 T. honey
1 tsp. vanilla
zest and juice of one orange, divided
1/2 cup coconut flour
1/2 tsp. baking powder
1/2 tsp. sea salt

In a mixing bowl, whisk together eggs, oil, milk, honey, vanilla, and zest of 1/2 the orange. Add coconut flour into the bowl by pouring it through a fine strainer, breaking up any clumps that are caught. Add baking powder and sea salt, and mix well. Pour the batter into a greased pan and bake at 350 degrees for 35-40 minutes, or until a toothpick comes out clean.
When the cake is still a bit warm, poke holes all over with a toothpick or fork. Juice 1/2 of the orange right over the whole cake.
Glaze: Stir together remaining orange zest and juice, a teaspoon of coconut flour, and a spoonful of honey/coconut sugar. I happened to have coconut sugar on hand, so that's what I used. Adjust all ingredients to taste and texture preference. Drizzle over top of cake and then follow with a drizzle of coconut oil. Store in the fridge and serve chilled.


5 comments:

emily o. said...

Yuuum. I think I'll make today!

Elise said...

I need to bake this asap!

Kelly said...

thank you thank you thank you!!!

Chiara said...

Thanks for sharing! I can't wait to bake it, I absolutely love orange cakes!

Bridget said...

summer! you have the best sugar-free recipes. i'm going to make these. i am of the mind that lemon desserts beat out chocolate desserts ALMOST all of the time. soooo orange is sort of the same thing.

hello

hello

about this blog

Hello, I'm Summer. A people-loving introvert whose hope and life is in Jesus. His promises are my passion and my ministry is homelife. This blog is a place for me to write about everyday things. Especially food. My favorite thing to do is sit around a table, lingering over a long meal with good conversation. I live with my husband and our 2 littles. We like blizzards, thrifting, grammar, guacamole, cheerful hearts, nice manners, good movies, and making simple, real, nutrient-dense food.

"If Christ be anything, He must be everything."
-C.H. Spurgeon

old posts