Butterless Orange Coconut Cake - It was delicious !!!!! Easy to make and a crowd pleaser !!!. Today I am sharing this Butterless Orange Coconut Cake! A quick and easy dinner that is ready in under 15 minutes!
You can cook Butterless Orange Coconut Cake with 14 Ingredients and 3 steps. See the following guide!
Ingredients for Butterless Orange Coconut Cake:
- 1 Cup Orange juice Fresh.
- 1 Tablespoon Orange zest.
- 1/4 Cup applesauce.
- 1 Tablespoon Vanilla.
- 3/4 Cup Maple syrup.
- 2 Tablespoons Lemon juice.
- 2 Tablespoons Flax meal (mixed with 6 tablespoons water).
- 1 Cup Chickpea flour.
- 1 Cup Brown rice flour.
- 1/2 Cup Walnuts.
- 1 1/2 Cups coconut , Unsweetened.
- 1/4 Teaspoon Salt.
- 1 Teaspoon Baking soda.
- 1/2 Teaspoon Baking powder.
Step by step how to cook Butterless Orange Coconut Cake:
- Preheat your oven to 350 degrees. Grease the inside of your tart tins with coconut oil. Mix your flax meal and water together and place in fridge to create a thicker texture (the flax meal is used as a substitute for eggs)..
- In a large bowl, mix your dry ingredients: chickpea and brown rice flour, walnuts, coconut, salt, baking soda, and baking powder. In a medium bowl mix your remaining wet ingredients, including your orange zest and the flax from the fridge..
- Pour your wet ingredients into your dry and mix well. Fill your tins right to the top, these cakes don’t rise much. Cook for 13-15 minutes until cooked all the way through. Let your tins cool and remove from pans. Sprinkle more orange zest and coconut on top or add a drizzle of raw honey..