Spiced Orange and Coconut Cake

It’s a rainy cold day in Sydney today. A perfect day for baking! We had some friends over today, and one of their children also has allergies. Children with allergies often miss out on sweet treats, so I always try to make something safe and yummy, that everyone can enjoy.

Back in our pre allergy days, I used to love orange and almond cake. Deliciously orangey and moist, with a lovely density from the almonds, I’ve been trying to come up with an alternative for a while.

I first made this cake for our New Years celebration, and tried to cater for all of our families allergies. (There are a LOT of different allergies amongst the children). Baking egg free can be a bit tricky. Puréed fruit, a little extra oil, and some extra baking powder, works as a excellent substitute for egg. This cake is deliciously moist, with a lovely, very slightly bitter, orange flavour.

You’ll need a large bowl, wooden spoon, measuring cups/spoons and blender or stick blender.

Prep time: 1 hour 10 minutes (allow extra time for the cake to cool before icing)

Cooking time: 50 min

Gluten, dairy, nut, soy, legume and egg free. Vegan.




  • 1 orange
  • 2 cups of gluten free self raising flour
  • 2/3 cup of shredded coconut
  • 1/2 teaspoon of ground ginger
  • 1/2 teaspoon of ground cardamom
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon of allspice
  • 2 teaspoons of baking powder
  • 1/2 cup of vegetable or coconut oil
  • 2/3 cup of coconut milk
  • 1 teaspoon vanilla essence
  • 2 teaspoons of orange blossom water
  • 2 tablespoons of brown sugar
  • dairy free spread for greasing loaf tin


Drizzle Icing

  • 2/3 cup of icing sugar
  • 2 teaspoons of orange blossom water
  • 1 tablespoon of fresh orange juice
  • zest of one orange



  • Preheat oven to 170 degrees.
  • Place orange in a sauce pan, and cover with water. Bring to the boil, and simmer for one hour.
  • In a large bowl, sift flour, baking powder, and dried spices. Stir in brown sugar and shredded coconut.
  • remove whole cooked orange, and cut in half. Remove seeds, and put in the blender. Add in oil, coconut milk, vanilla essence, orange water and blend until smooth.
  • Make a well in dry ingredients, pour in wet ingredients, and mix well with a wooden spoon.
  • Pour into greased loaf tin, and bake for 45 – 50 minutes, at 170 degrees. Allow to cool to room temperature.
  • Mix icing sugar with orange juice, orange blossom water and zest. Drizzle over cooled cake.





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