Paleo Orange Cake 





  • 2 oranges
  • 4 large eggs - local  
  • ¾ cup honey 
  • 2 cups blanched almond flour (not meal) - I used Bobs Red Mill
  • ½ teaspoon sea salt
  • 1 teaspoon baking soda


  1. Wash the oranges and boil them whole (peel and all) for 1 ½ hours, or until soft ( or put in crockpot on low 3-4 hours while running errands like I did. Usually I do this the day before 
  2. Place whole oranges (peel and all) in a food processor and blend until smooth
  3. Pulse in eggs, honey, almond flour, salt, and baking soda until well combined
  4. Pour batter into a greased 9 inch pan  - I used my springform cheesecake pan
  5. Bake at 375° for 40-45 min minutes, until a toothpick stuck in the center comes out clean. **springform pan 30-35min****
  6. Cool in the pan for 2 hours
  7. Serve

Serve with homemade whipped cream or whipped coconut cream 

Coconut Whipped Cream



  • 1 can full fat coconut milk, 13-ounce
  • 1 tablespoon maple syrup
  • 1 teaspoon vanilla extract- I never measure... I like a liberal splash
  • pinch of sea salt


  1. Place the can of coconut milk in the refrigerator at least 24 hours before making the whipped cream, so it is well chilled
  2. Chill a metal bowl in the freezer for 15 minutes
  3. Take the coconut milk out of the refrigerator and remove the lid
  4. Gently scoop out the coconut fat, placing it in the chilled bowl
  5. Pour the remaining liquid into a glass jar and store in the refrigerator, saving it for another use
  6. Using a hand blender whip the coconut milk fat until light and fluffy, about 1 minute
  7. Whip in the honey, vanilla extract, syrup and salt
  8. Use right away or store in a glass jar in the refrigerator for up to 24 hours