PALEO RASPBERRY ORANGE COFFEE CAKE
Sometimes I have a hard time figuring out what to name a recipe. "Coffee cake" seemed like a good name...but so did "breakfast cake" or "dessert cake" or "eat-it-any-time-of-the-day cake". But I settled on coffee cake because I figured you all wouldn't really care what I named it as long as it tasted good.
And guess what? It does! I really liked the texture of this treat. I have come to accept that all paleo baked goods are going to be more "dense" than when you bake with wheat flours, but this one was a little lighter than others I have tasted. And I really enjoyed the combination of the raspberries and the orange zest. Once I topped it with the orange glaze I had to force myself not to keep walking back over and sneaking bites.
You can also use frozen raspberries if you like, just allow them to defrost in a strainer for a little bit, otherwise the color will bleed into your cake and turn it mostly pink. Unless you want a pink cake, in which case go ahead and throw them right on in.
And guess what? It does! I really liked the texture of this treat. I have come to accept that all paleo baked goods are going to be more "dense" than when you bake with wheat flours, but this one was a little lighter than others I have tasted. And I really enjoyed the combination of the raspberries and the orange zest. Once I topped it with the orange glaze I had to force myself not to keep walking back over and sneaking bites.
You can also use frozen raspberries if you like, just allow them to defrost in a strainer for a little bit, otherwise the color will bleed into your cake and turn it mostly pink. Unless you want a pink cake, in which case go ahead and throw them right on in.
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Ingredients:
CAKE
- 2 cups almond flour
- 3/4 cup tapioca flour
- 1/2 tsp. baking powder
- 1/4 tsp. sea salt
- 1/4 cup almond milk
- 2 tsp. fresh lemon juice
- 2 Tbsp. fresh orange juice
- 2 large eggs, room temperature
- 1 tsp. vanilla extract
- 1/2 cup raw honey, warmed if solid
- 1/3 cup coconut oil or ghee, warmed if solid
- Zest of one orange
- 1 cup fresh raspberries (rinsed and allowed to dry on a paper towel)
GLAZE:
- 2 Tbsp. orange zest
- 1/3 cup raw honey
- 1/3 cup coconut oil or ghee
Equipment:
- Blender or food processor
- Medium sized mixing bowl
- Fork or whisk
- Measuring cups and spoons
- Loaf pan lined with parchment paper
- Stirring spoon
Directions:
TO MAKE THE CAKE:
1. Preheat oven to 350F.
2. Combine the almond flour, tapioca flour, baking powder and sea salt in a mixing bowl. Stir with a fork to break apart any chunks and to combine ingredients. Set aside.
3. Add the lemon juice, orange juice, almond milk, eggs and vanilla extract to a blender or food processor and mix for about 5 seconds. Keep the blender on and slowly add in the warmed honey and coconut oil or ghee. Mix for about 10-15 seconds or until well combined. Add the dry mixture and blend until well combined.
4. Fold in the orange zest and raspberries gently. Pour batter into lined loaf pan and place in oven.
5. Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean. Let the cake sit for about 10 minutes and then remove from the pan and set aside. Let the cake cool for another 20-30 minutes before adding the glaze.
TO MAKE THE GLAZE:
1. Combine all of the ingredients in a food processor and blend for about 10 seconds until well combined.
2. Spread the glaze on top of the cake and serve!
CAKE
- 2 cups almond flour
- 3/4 cup tapioca flour
- 1/2 tsp. baking powder
- 1/4 tsp. sea salt
- 1/4 cup almond milk
- 2 tsp. fresh lemon juice
- 2 Tbsp. fresh orange juice
- 2 large eggs, room temperature
- 1 tsp. vanilla extract
- 1/2 cup raw honey, warmed if solid
- 1/3 cup coconut oil or ghee, warmed if solid
- Zest of one orange
- 1 cup fresh raspberries (rinsed and allowed to dry on a paper towel)
GLAZE:
- 2 Tbsp. orange zest
- 1/3 cup raw honey
- 1/3 cup coconut oil or ghee
Equipment:
- Blender or food processor
- Medium sized mixing bowl
- Fork or whisk
- Measuring cups and spoons
- Loaf pan lined with parchment paper
- Stirring spoon
Directions:
TO MAKE THE CAKE:
1. Preheat oven to 350F.
2. Combine the almond flour, tapioca flour, baking powder and sea salt in a mixing bowl. Stir with a fork to break apart any chunks and to combine ingredients. Set aside.
3. Add the lemon juice, orange juice, almond milk, eggs and vanilla extract to a blender or food processor and mix for about 5 seconds. Keep the blender on and slowly add in the warmed honey and coconut oil or ghee. Mix for about 10-15 seconds or until well combined. Add the dry mixture and blend until well combined.
4. Fold in the orange zest and raspberries gently. Pour batter into lined loaf pan and place in oven.
5. Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean. Let the cake sit for about 10 minutes and then remove from the pan and set aside. Let the cake cool for another 20-30 minutes before adding the glaze.
TO MAKE THE GLAZE:
1. Combine all of the ingredients in a food processor and blend for about 10 seconds until well combined.
2. Spread the glaze on top of the cake and serve!