Ingredients

• 6 cups Almond Flour
• 2 tsp Baking Powder
• 1 tsp Sea Salt
• 6 Eggs room temperature
• 2/3 cup Coconut Oil melted and cooled
• 1 cup Honey or maple syrup
• 2 Navel Oranges
• 4 Tbsp Orange Juice
• 1/2 tsp Vanilla Extract

• 2 14 oz cans Whole Coconut Milk canned and COLD
• 1/2 cup Powdered Sugar
• 2 tsp Vanilla Extract

Instructions

1. In a large bowl, combine almond flour, baking powder and sea salt. Stir to combine.
2. Add oranges (peel on) and 4 tablespoons of orange juice to a blender. Blend on high until smooth. In a small bowl, whisk eggs. Add honey, coconut oil and vanilla. Whisk to combine. Add orange puree from blender and stir.
3. Pour wet ingredients into the bowl of dry ingredients and stir vigorously to combine.
4. Preheat the oven to 350ºF and grease two 9 x 1 1/2-inch round baking pans. Divide the cake mixture evenly between both pans. Bake 25-30 minutes, until golden brown. Remove from oven and allow to cool. Allow to cool completely. I mean completely!

1. Chill a large mixing bowl. I recommend waiting to make the frosting until you are almost ready to serve the cake.
2. Carefully remove the cans of coconut milk from the refrigerator, being sure not to shake them up.
3. Open the cans and use a spoon to carefully scrape off the hard coconut cream. Spoon it into the bowl.
4. You can save the remaining liquid in the cans for smoothies, broth substitute, etc.
5. With a mixer, beat the cream until it becomes light and fluffy and peaks form.
6. Add powdered sugar and vanilla and quickly mix to combine. Place the frosting in the refrigerator until you're ready to ice the cake. You may need to give it another quick beating with the mixer if it's left to chill too long.