Orange Coconut Cakes
- 1 cup fresh orange juice (about 2 oranges juiced)
- 1 tablespoon orange zest (zest the whole orange if you want to top finished cakes with more)
- 1/4 cup applesauce (try to get the natural kind with no sugar added)
- 1 tablespoon vanilla
- 3/4 cup maple syrup
- 2 tablespoons lemon juice
- 2 tablespoons flax meal (mixed with six tablespoons water)
- 1 cup chickpea flour
- 1 cup brown rice flour
- 1/2 cup walnuts
- 1 1/2 cup unsweetened coconut
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 1/2 tablespoon baking powder
- Coconut oil to grease inside of tart tins
- 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.
- If you don’t have mini tart tins, don’t sweat it. You could make this in a cake pan and cut into squares (just increase the cook time). Or use pretty cupcake liners and turn into cupcakes.
- I used big flakes of coconut because I thought they looked cool at the store. But the small flakes work well too.
Jessica Murnane http://www.jessicamurnane.com/