1/2cupOrganic Virgin Coconut Oil plus more for greasing
1/4cuporange juice(freshly squeezed)
1/4cupfull-fat coconut cream
1 3/4cupalmond meal
1/4tspHimalayan Crystal Salt
Fresh orange slices and orange zestfor garnish (optional)
Preheat the oven to 350°F and grease a muffin tray with Cocounut oil. Line the base of the cake pan with parchment paper.
In a large mixing bowl, whisk the cocounut oil, maple syrup, orange zest, orange juice, coconut cream, and eggs until well combined.In another bowl, combine the almond meal, coconut flour, baking soda, and salt.
Sift the dry ingredients into the wet ingredients and whisk well. Pour the batter into the prepared cake pan. Bake for 40 minutes or until the top is brown, and a toothpick inserted in the middle comes out clean.