Orange Butter Cake with Warm Orange Sauce
- Prep Time: 20 mins
- Cook Time: 40 mins
- Total Time: 1 hour
- Yield: 9" cake
Ingredients
Flax Egg:
- 2 tbsp ground flax seeds
- 6 tbsp very warm water
Dry Cake:
- ⅔ cup almond flour
- ⅔ cup brown rice flour
- ⅔ cup tapioca starch
- 1 tsp GF baking powder
- 1 tsp baking soda
- 1 tsp guar gum
- ¼ tsp salt
- 2 tbsp poppy seeds (optional)
Wet Cake:
- ½ cup softened non-dairy butter (I used Earth Balance) (or try this DIY butter recipe)
- ½ cup liquid sweetener of your choice (I used maple syrup)
- zest of 1 orange
- juice of 1 orange (roughly ½ cup)
- juice of ¼ lemon
- 1 tsp pure vanilla extract
- 1 tsp orange extract
Warm Orange Sauce:
- ½ cup liquid sweetener of your choice (I used maple syrup)
- zest of 1 orange
- juice of 1 orange (roughly ½ cup)
Instructions
- Preheat oven to 350F. Oil a 9″ round cake pan (I also lined the bottom of mine with some parchment paper).
- Mix flax egg ingredients together in a small bowl and set aside to gel.
- Combine all dry cake ingredients in a large mixing bowl. Add wet cake ingredients and the flax egg and mix thoroughly to combine everything together. Pour into prepared cake pan. Bake in the oven for approximately 40 minutes. The cake is ready when it is lightly domed, golden, and a skewer or toothpick comes out dry when pricked. Remove from oven and allow the cake to cool off for 10 – 20 minutes on a wire rack. You can then carefully transfer the cake onto a serving plate.
- While the cake is baking, combine the warm orange sauce ingredients together in a small saucepan. Heat over low heat for approximately 25-30 minutes (I left mine on, stirring occasionally, pretty much until I was ready to deal with the cake).
- Prick the top of the cake with a skewer to create tiny cavities to absorb the sauce. Drizzle with about ½ of the warm orange sauce on top and serve. Reserve extra sauce for drizzling over individual cake slices. Refrigerate any leftovers (mine kept fresh in the fridge for 3 days).