ORANGE & COCONUT LOAF CAKE

A slice of sunshine, our Orange & Coconut Loaf Cake is perfect for sharing over a pot of tea. Delicious zesty flavour enhanced with our Orange Citrus Zest olive oil. This cake can be kept in an airtight container in the fridge for up to 5 days and also freezes well.

This recipe is also lovingly vegan. Enjoy!

Recipe developed by Ros Vodusek & Mel, Thrive Wholesome Nutrition.

INGREDIENTS

  • 2 Large red apples, finely grated

  • 12 Medjool Dates, seeds removed and roughly chopped

  • 1 Tsp Bicarb Soda

  • ½ Cup Boiling Water

  • ½ Cup Rich Glen Franotio Olive Oil

  • ¼ Cup Rich Glen Orange Ctirus Zest Olive Oil or ¼ cup olive oil and zest of one orange.

  • ½ Cup Pure Maple Syrup

  • ½ Tbsp Pure Vanilla Extract

  • ¼ Cup Coconut Yoghurt

  • 2 ½ Cups Plain Flour

  • ½ Orange, Juice & ZestMethod

TOPPING

  • 2 Tbsp Rich Glen Orange Ctirus Zest Olive Oil or 2Tbsp olive oil and zest of half an orange
  • 1/3 Cup Pure Maple Syrup
  • ½ Cup Almond Milk (You can use any plant-based Milk)
  • ¾ Cup Shredded Coconut
  • 1 Tbsp Pure Vanilla Extract
  • ½ Orange Juiced

DIRECTIONS

  1. Preheat Oven to 180°C degrees celsius.
  2. Using Rich Glen Spray Olive Oil, spray and line a long loaf tin and set aside.
  3. Add the grated apple, chopped dates, and bicarb soda to a bowl. Pour over the boiling water, then set aside for 10 minutes.
  4. To a large mixing bowl add the oils, maple syrup, vanilla, coconut yoghurt, and whisk to combine.
  5. Slowly fold in the flour until just combined.
  6. Add in the juice and zest of the orange and fold through until all is combined.
  7. Pour the mixture into the lined loaf tin and place into the oven for 30 minutes.
  8. While the cake is cooking, to a saucepan add all the topping ingredients and stir until it starts to simmer. Let simmer for 2 minutes. Then take off the heat.
  9. When the cake is cooked, pour over the topping mixture, and return the cake to the oven to bake for a further 20 minutes.
  10. When the cake is cooked, let it rest in the loaf tin for 10 minutes for removal and place it on a wire rack to cool completely.

*Cake can be kept in an airtight container in the fridge for up to 5 days and also freezes well.