Blood Orange Ginger Yellow Pea Pound Cake
Ingredients
- 2 cups yellow pea flour, sifted
- 1/2 cup filtered water
- 3 blood oranges
- 1 cup brown rice flour
- 1/4 cup ground flax seeds
- 2 Tablespoons coconut flour
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon stevia (powdered)
- 1 cup unrefined virgin coconut oil
- 1 cup full fat coconut milk
- 2 Tablespoons honey
- 1 Tablespoon vanilla extract
- 1 Tablespoon lemon juice
- piece of ginger root (only need about 1/2 inch of it)
- pinch of coconut sugar
You will need a
1.5 pound loaf pan with dimensions around 10″ x 5″ x 3″ high
(this size is larger than the typical loaf pan in the US; more info below)
The Night Before Making the Cake:
- In a Vitamix, puree 1 blood orange, with the peel. Pour the puree in a liquid measuring cup until you have 3/4 cup of puree. Discard the rest of the puree (or drink it!).
- Place the 2 cups of yellow pea flour in a large mixing bowl with the 1/2 cup filtered water and 3/4 cup of blood orange puree. Stir well.
- Store mixture in the fridge overnight.
Day of Making the Cake:
- First pull the yellow pea mixture out of the fridge to bring it to room temperature while you work on everything else.
- Preheat oven to 350° F.
- Grease an extra large loaf pan (or line it with parchment paper). The loaf pan used for this recipe was very close in size to a 1.5 pound loaf pan with the dimensions of 10″ x 5″ x 3″ high (except the one used for the recipe was closer to 2.5″ high). Here is one that is similar at Williams Sonoma (make sure to click the 1.5 pound option).
- Mix dry ingredients together in another mixing bowl — the brown rice flour, ground flax seeds, coconut flour, baking soda, baking powder, salt, and stevia.
- In a large food processor, blend the following together: yellow pea mixture from overnight, 1 cup coconut oil, 2 Tablespoons honey, 1 Tablespoon vanilla, 1 Tablespoon lemon juice, and 1 cup coconut milk. If all of these ingredients do not fit in your food processor, puree it in batches.
- Pour the wet mixture back into the mixing bowl that contained the yellow pea mixture from overnight. Grate about 1/2 inch of the fresh ginger root into the bowl (you need a larger piece so that you can hold it properly to grate enough into the bowl). Thoroughly incorporate the ginger into the wet ingredients.
- Slice two blood oranges as thinly as possible. Get them ready to place on top of the batter.
- Empty the contents of the dry ingredient mixture into the wet ingredients. Stir well, but don’t over stir!
- Pour batter into the prepped baking pan. Ensure to save about an inch of space at the top of the pan.
- Carefully layer the orange slices on the top of the batter, being mindful of double layering. If the orange slices are layered too thickly, it may take longer for the cake to bake and/or may not bake all the way through at the top of the cake.
- Sprinkle a dusting of coconut sugar on top of the oranges.
- Bake at 350 F for 1 hour and 15-20 minutes or until a knife comes out clean and the top bounces a little bit. Baking time may need adjusted depending on thickness of orange slices and layering.
- Serve warm. Do not recommend serving or eating it cold. (although it does cut nicely when cold)