Ramble On

Orange Cream Cake 

6 eggs
1/4 cup fresh squeezed orange juice (juice from one med orange)
1/2 cup honey
1 tsp vanilla
1/4 cup plain yogurt
3/4 cup coconut flour
1 tsp baking soda
1 tbs orange zest
1/2 tsp sea salt

Preheat your oven to 350 degrees and line a  cake pan with parchment or use something that's naturally non-stick (like stoneware). I used an 11x7 baker. 

Combine eggs, orange juice, honey, vanilla, and yogurt in a large bowl mix until combined (I used my kitchen aid stand mixer). Whisk the coconut flour, baking soda, zest, and sea salt together an another bowl. Add the dry ingredients to the wet slowly with your mixer on low. Keep mixing until all the lumps are gone.

Pour into your prepared pan and bake for 30 minutes.

just out of the oven

Cool cake completely before frosting if you're deciding to do so.

slice of yum

Marshmallow Icing - adapted from from Breaking the Vicious Cycle by Elaine Gottschall.
This frosting takes no time to make at all so don't walk away from it, and don't worry about having to done too early you cake has to cool before you frost it anyway :-) It also makes a good bit so save the rest in the fridge it will keep for a while.

1/2 cup honey
1 egg white
1/2 tsp vanilla

In a large sauce pan heat the honey over medium heat until it reaches 248 degrees (firm ball stage, if you don't have a candy thermometer this stage is when the honey will form a "firm ball" when dropped into cool water. This process takes about five minutes so watch it!). Whip your egg white until it it's frothy. Pour the hot honey into the egg white mixing on low. Increase the speed once all the honey is combined and whip until the icing is very thick and forms soft peaks. Fold in you vanilla. Frost your cake.