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- 300 g plain flour
- 100 g coconut flour
- 250 g raw sugar
- 1/2 tspn salt
- 2 tspn soda bicarbonate
- 450 ml freshly squeezed orange juice
- 1 x orange, zested
- 100 ml oil (sunflower or rice bran)
- 2 Tbls vinegar (apple cider or white)
- 1.5 cups icing sugar
- 2-4 Tbls passionfruit pulp
Preheat oven to 180 C. Grease a ring or bundt pan with dairy-free margarine. Sift together the two flours then add sugar, soda bicarbonate and salt, mixing well.
In a separate bowl, mix together orange juice, oil and vinegar and then add to the dry ingredients, folding in gently and mixing until smooth.
Pour batter into tin, smooth the top and bake in preheated oven for approximately 30 minutes or until risen and firm to the touch and a skewer comes out clean. Cool in tin for 10 minutes then turn out onto wire rack and let cool completely.
To make glaze, combine syrup with icing sugar, mix well until there are no lumps, then pour over cake. Set in fridge for 20 minutes so glaze can firm.