Sweet Laurel Bakery


I love this little tea cake so much! We don’t post many cakes using coconut flour on the blog, it’s usually always almond flour. Here is a beloved coconut flour recipe! It's like a classic pound cake, but with less heft, and the orange and dark chocolate compliment each other perfectly.  Plus, the giant chunks of chocolate add such a rustic and dramatic look to the whole thing. So pretty!

orange chocolate tea cake


orange chocolate tea cake


orange chocolate tea cake


orange chocolate tea cake

Orange Chocolate Tea Cake 

Yields 3 mini loaves (or 8″x 8″ pans)



3/4  cup coconut flour

1 teaspoon baking soda

1/4 teaspoon Himalayan pink salt

6 eggs

1/2 cup orange juice (about two oranges squeezed)

Zest of one orange

1/2 cup pure maple syrup

1/4 cup melted coconut oil

1 teaspoon pure vanilla extract

1 cup homemade chocolate chips (recipe below)



Preheat oven to 350F.

Line three mini loaf pans or one standard loaf pan with parchment. You can also use an 8 x8 pan.

Stir together the coconut flour, baking soda, and Himalayan pink salt. Beat the eggs, adding in the dry ingredients followed by the wet ingredients and vanilla extract and zest.  Stir in chocolate chips.  Pour into prepared pans.  Bake for 20-25 minutes, or until toothpick inserted comes out clean.


Homemade Chocolate Chips



4 ounces unsweetened baking chocolate (100% cacao), (organic is preferable)

1 tablespoon maple syrup (or more depending on how dark you like it)


Break baking chocolate into one-inch pieces and place in thick saucepan or double boiler. Over a very low heat, melt baking chocolate. Once melted, take off heat and add maple syrup and stir. Pour chocolate onto parchment paper and spread into a rectangle, about 8x12 inches. Place parchment in freezer. Once hardened (will take a few minutes), break off pieces and use as needed.



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