Moroccan Orange Cake

I found this recipe online and altered it to make it gluten-free and low-carb and honestly its one of my favorite desserts I’ve ever made. I made 3 of these cakes in 3 days! This recipe is so healthy it can be a fun breakfast, or serve it at the end of a dinner party with whipped cream and chocolate shavings for something more decadent. Enjoy!

Ingredients:

12 eggs (yes, one dozen)

1 cup coconut flour

1 cup greek yogurt (nonfat if you are protein-sparing)

1 stick (half cup) butter, softened (reduce to 1/4 C for protein-sparing)

zest and juice of two large oranges

1 t vanilla

1/2 t sea salt

1 t baking soda

1 cup raw honey + 1 t vanilla OR 100 drops Nunaturals liquid vanilla stevia

High-quality, organic extra-virgin olive oil for drizzling

Directions:

Preheat oven to 350. Mix all ingredients in a stand mixer or with an immersion blender or hand mixer. Grease a pan with olive oil and cut a piece of parchment paper in the bottom of the pan. Pour the batter in the pan, smooth the top, and drizzle high-quality olive oil on top of the batter. Cook in the oven for about 40 minutes, until the top is fully browned and a knife comes out clean. Yum!

Photo by Dana Nestorova on Unsplash