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8 Servings
1 Hour, 15 Minutes
Allergens
You absolutely do not have to sacrifice flavor to cater to your guests. This orange coconut chocolate cake is gluten free, grain free, wheat free…and tasty. It uses coconut flour (which is notorious for not behaving like other flours) which adds a wonderful taste and texture. The topping brings out the flavors of this cake and makes it super moist. This cake makes a perfect addition to your Passover repertoire.
Add the almond and coconut flours, cocoa, and lemon and orange zests to a large bowl and mix well. Set aside.
Whip egg whites until you have good stiff peaks, adding the sugar gradually.
Add the yolks one at a time to the whipped whites and continue to whip until light and frothy.
Add the orange juice and the oil and whip again on a very low speed.
Add the dry ingredients and fold in gently.
Pour into an oiled cake pan of choice and bake at 170 degrees Celsius / 350 degrees Fahrenheit (not on turbo/convection) for 45 minutes.
Allow to cool completely.
Boil all of the ingredients together.
Poke holes with a toothpick throughout the top of the dry cake.
Brush or spoon over the glaze mixture and let it soak. Alternately, drizzle over each slice before serving.
