Moist Coconut Flour Orange Cake with Frosting (paleo, gluten-, dairy-, refined sugar-free)



A wanted an orange cake for his birthday, so I made two versions: one for him, and one for me. Hey, I wasn’t going to miss out on orange cake!

This cake is moist and absolutely delicious. It contains all things coconut: coconut oil, coconut milk and coconut flour. It’s held together with eggs, sweetened with honey and flavored with orange zest. I’m not a lover of frosting, but this was pretty good, although I think the cake would be great on its own.

(By the way, I made that cake stand! It’s a plate stuck onto an upturned bowl. Cooh, eh?)

MOIST COCONUT FLOUR ORANGE CAKE WITH FROSTING (paleo, gluten-, dairy-, refined sugar-free)

adapted from nourishing days: coconut flour orange cake with coconut oil frosting

makes one 20 cm (8 inch) round cake


for the cake

  • 6 large eggs, room temperature, beaten
  • 4 tablespoons melted coconut oil
  • 4 tablespoons full-fat coconut milk
  • 60 g (1/2 c) coconut flour
  • 1/2 teaspoon sea salt
  • 130 g (6 tablespoons) raw honey, softened
  • 1/2 teaspoon vanilla powder
  • 1/2 teaspoon orange zest
  • 1/2 teaspoon baking powder*

for drizzling

  • juice of 1/2 orange

for the frosting

  • 110 g (1/2 c) melted coconut oil
  • 22 g (1 tablespoon) raw honey
  • 1 teaspoon grated orange zest
  • 1/4 teaspoon vanilla powder
  • 1 tiny pinch sea salt

* to make your own baking powder, mix together 2 parts cream of tartar to one part bicarbonate of soda (baking soda)


1. Preheat oven to 180 C (350 F). Line the base and sides of a 20 cm (8 inch) round spring-form pan with parchment paper.

2. To make the cake: mix all of the ingredients together. Transfer batter to the prepared pan, and bake in the middle of the oven for 35-40 minutes, or until a cocktail stick inserted into the center of the cake comes out clean.

3. Unmold the cake while warm and transfer to a serving plate. Poke holes into the surface of the cake using a cocktail stick/skewer. Slowly drizzle the orange juice over the cake, allowing the juice to soak into the cake. Let cool.

4. To make the frosting: mix everything together, and then chill in a refrigerator until the mixture turns cloudy. When ready, beat with electric beaters until the mixture resembles softened butter. Spread over the cake. Slice and enjoy!


2 thoughts on “Moist Coconut Flour Orange Cake with Frosting (paleo, gluten-, dairy-, refined sugar-free)

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s