Orange Raspberry Creamsicle Cake
This gut healthy cake blew our minds!
It is delicious, full of fiber, protein, and healthy fats. It’s made with easy to find and affordable ingredients, and it takes only a few minutes to make. It is free of all grains, gluten, dairy, and refined sugars.
It’s also healthy enough to have for breakfast but beautiful and fancy enough to serve as dessert. Yay!
Orange Raspberry Creamsicle Cake
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Preheat oven to 350 degrees and rub coconut oil all over an 8x8 pan. Add a square of parchment paper to the bottom of the pan if you want.
*I use whatever coconut oil that’s left on my hands to rub on my face, arms or work it into my hands. Coconut oil is incredible and I don’t want to waste an opportunity to moisturize!
INGREDIENTS:
6 Eggs
1/2 Cup coconut oil
Zest from a LARGE organic orange*
Half an orange - peeled
1 tsp Lemon juice
1 tsp Pure vanilla extract
6 TBSP Maple syrup
6 TBSP Dairy free milk. I use simple homemade cashew milk.
1/2 Cup Coconut flour
1/4 Cup Almond flour
1/2 tsp Baking soda
1/4 tsp Sea salt
1 Cup fresh or frozen raspberries
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INSTRUCTIONS:
Put eggs, and coconut oil in a high powered blender and blend on HIGH for as long as it takes to make a light fluffy mixture. This is how you create a light fluffy texture in your cake so don’t skimp on the blending! ;)
Add orange zest, orange, lemon juice, maple syrup, and milk to the blender. Blend on high until smooth.
Add in coconut flour, almond flour, salt, and baking soda and blend until combined.
Fold in the raspberries gently with a spatula.
Pour cake batter into prepared cake dish and bake for 45 - 55 minutes. Or until cake tester comes out clean.
Serve this with a dollop of sugar free raspberry jam, some coconut whipped cream, or just straight up on its own.
Once completely cooled cover and store in the fridge for up to 5 days.
*When using citrus skin it’s suggested to use organic because pesticides are all through the skin. If you’re trying to remove toxins from your life this is a great place to start. If you can’t afford organic, I feel you — just be sure to give your citrus a really good washing. We do the best as we can.
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NUTRITION AND TIPS:
This cake is loaded with goodness.
The coconut oil, flour, and eggs are a powerhouse of protein, healthy fat, and a serious amount of fiber. All the best things to feed your body in the morning… or any time of day!
Not all fats are created equally, and coconut oil is a good example of that! Read this interesting article for all the potential benefits. https://www.healthline.com/nutrition/top-10-evidence-based-health-benefits-of-coconut-oil#TOC_TITLE_HDR_2
Eggs. Oh how I heart eggs. If you can tolerate them you are winning. They pack a little bit of almost every nutrient we need! Read more about the superpower of eggs here: https://www.healthline.com/nutrition/10-proven-health-benefits-of-eggs
Coconut flour is rich in fiber, MCTs (a healthy fat), and plant based iron. For more awesome information on coconut flour check out this article https://www.healthline.com/nutrition/coconut-flour to get the full scoop.
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I hope you love this cake as much as we do.
Let me know how it goes for you and if you make any changes. I love hearing recipe switch-ups!
Please share this recipe with anyone who’s looking for healthy options and to optimize gut health.
Kindness for a million days,
Gwen
