A classic combination of rich chocolate and citrus orange, this cake is a soft and light indulgence. Made with wholesome ingredients, it’s also perfect for the winter season when oranges are of abundance.
1/2 cup rapadura sugar
juice and zest of 2 oranges
2 free range eggs
2 tsp mixed spice
1 1/2 cups organic ground flour
3/4 cup coconut milk
1/4 cup coconut oil
1 tsp baking soda
1 tsp apple cider vinegar
1/4 Tbsp coconut oil
1 Tbsp cacao powder
1 Tbsp maple syrup
Beat together the butter and rapadura sugar until pale in colour. Add your eggs and beat for a few minutes. Fold in the rest of your ingredients and evenly pour into a lined and buttered bundt cake tin. If your using a processor then combine all the ingredients and blend until incorporated.
Bake at 170 ° C for 35-40 minutes or until a skewer comes out clean
Once cake is cooled add your cacao, coconut oil and maple syrup into a double boiler, slowly melt together then drizzle over cake.
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