Shopping Cart

FREE Flex Flavor Samples! Click on Variety Packs to get yours today!

Candied Orange Gingerbread Cake

This cake has a complexity in flavor and you first taste the orange and it's brightness and then comes the rich, dark, sweet, spicy base from the over-spiced Gingerbread. It's Gingerbread, all grown up and sexy! The recipe is not difficult, just takes a little time and pretty easy to follow. It is not indulgence free but it is lightened up quite a bit, making it perfect for a refuel dessert! Preheat Oven to 350 Degrees F. Prepare Bundt pan by generously spraying with non stick spray  

Ingredients: (make 18 servings)

  • 1/4 cup butter, measured and then melted
  • 1/4 cup Coconut Secret's Raw Coconut Oil, melted and then measured
  • 3/4 cup Non Fat Greek Yogurt
  • 1/3 cup Truvia blend Brown Sugar or 1/2 cup brown sugar
  • 1/2 cup Coconut Secret's Raw Coconut Crystals or coconut sugar
  • 9 tablespoons Molasses
  • 2 tablespoons Coconut Secret's Raw Coconut Nectar or 2 tablespoons raw, dark honey
  • 1 tsp. vanilla extract
  • 2 large eggs
  • 1 pint milk
  • 2 tsp. baking powder
  • 2 tablespoons powdered orange rind (optional)
  • 1 tablespoon maple sugar
  • 1/2 tsp. kosher salt
  • 1- 1/2 Cups Devotion Angel Food Cake Protein 
  • 1-1/3 cup 100% Whole Wheat Flour
  • 5-1/2 tsp. ground dried ginger
  • 3-1/2 tsp. cinnamon
  • 1/4 tsp. ground clove

Method: Mix butter, oil, sugars, molasses, coconut nectar, vanilla until smooth. Add Greek Yogurt and whisk until all lumps disappear. Set aside. In large bowl or in stand mixer, add the following dry ingredients, protein, flour, spices. Mix until combined. Add wet ingredients that were mixed previously. Once dry ingredients have been added in, turn mixer on high and mix for about 15 seconds. Turn down to low speed. Add egg, one by one. Turn mixer on high and mix for another 15 seconds. Batter will look glossy and silky. Let rest. In a small saucepan, add 1 pint of milk and heat on low until just nearly simmering. No bubbles should appear. Add powdered orange rind and maple sugar and whisk thoroughly. Continue to simmer milk to infuse the orange flavor and dissolve the powdered orange rind and maple sugar. Take off heat. Add baking powder and whisk until completely dissolved. Add the infused milk slowly into the batter with the mixer on low. If mixing by hand, add milk by 1/2 cups and mix until the milk is smoothed into batter, repeat until all milk is incorporated. With mixer, add the milk in a slow steady stream. Once all milk is poured, mix on high until completely smooth. Batter will be slightly thinned out but very sticky. Scrape bowl carefully from the bottom up and fold in any heavier batter that settles to the bottom. Pour batter into prepared Bundt Pan. This is a dense cake. Bake 60-65 minutes until a tooth pick or cake tester comes out nearly clean. A few sticky crumbs is alright. Once baked, let cool in it's pan on a rack for about 15 minutes before turning out. *Optional Toppings - Candied Orange Peel, Orange Toffee Brittle and Orange Vanilla Glaze. You can choose one, add all three or eat the cake on it's own. Candied Orange Peel
  • 1 small orange or 2 tangerines, peel only
  • 1/2 cup white sugar
  • 1/4 cup water
Slice or Julienne orange rinds into very slim pieces. Think toothpick width. Then rough chop after sliced. The finer they are sliced, the sooner they cook. If you have time, thicker squares are beautiful as well. Place orange rind into a small bowl with water to cover and microwave for 3 minutes to soften and slightly cook. In saucepan, add sugar and water and bring to a simmer on medium heat until sugar dissolves. Do not boil. Place strained orange peel into sugar and continue to simmer for 30 minutes or until orange peel is translucent. be watchful of your heat. If you let sugar come to a boil, orange peel will be crunchy, not chewy. If you want a harder crunch then allow sugar to come to a boil the last couple minutes of cook time. Let candied orange peels cool on a rack, spread out or a silpat. Use this for a garnish on top of your glaze. Orange Toffee Brittle
  • 2 tablespoons raw honey
  • 1 tablespoon Coconut Secret's Coconut Oil
  • 3 tablespoons Organic Brown Sugar
  • 1 tablespoon powdered orange peel
  • 1 tablespoon maple sugar
Bring sugar, honey and oil to a boil, whisking continuously. Once sugars are melted, let boil for one minute. Add powdered orange peel. Continuously whisk and stand watch for another minute. Let boil, on it's own, no whisking for another minutes. Take off of heat. Pour onto silicone silpat or non stick surface. let cool and harden. Once set, rough chop into small pieces. Set aside for garnishing. Orange Vanilla Glaze
  • 3 tablespoons Coconut Secret's Raw Coconut Oil, melted
  • 2 cups Organic Powdered Sugar
  • 1/3 cup Devotion Nutrition's Angel Food Cake Protein 
  • 1-1/2 tablespoons powdered orange peel
  • 1 tsp. vanilla extract
  • 1/2 tsp. orange extract
  • 4 tablespoon water (may need to add a bit more to loosen the glaze)
In a mixer or bowl and whisk, add all ingredients and mix until completely smooth. Batter should be thin enough to pour smoothly over the top of the cake but thick enough to harden and hold the candied orange peel in place. Drizzle glaze over top of cooled cake. Add candied orange rind and orange toffee to the top. Let cake set. Cover cake well to prevent drying out. Flavor of spices will intensify the next day and you will find the cake to taste better the second and even the third day.     File Under: Orange Gingerbread Cake - Protein Cake Recipe - Protein Gingerbread Cake - Protein Orange Gingerbread Cake - Protein Bundt Cake 


Write a Comment

Write a Comment

Comments are moderated