Mandarin Orange Pecan Cake
Surprise! Make a dairy-free cake with flair, fit for any occasion. The Mandarin Orange Pecan Cake is a refreshing take on a traditional birthday cake recipe. For more great recipes, go to www.cannedtime.blogspot.com.
Notes
This recipe comes courtesy of NuNaturals.
Ingredients
- 2 cups almond flour
- 1/2 cup whole wheat flour
- 1 tablespoon NuNaturals NuSteviaâ„¢ White Stevia Powder
- 1/2 teaspoon sea salt
- 2 teaspoons dry active yeast
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon ground cloves
- 1/2 tablespoon cinnamon
- 1/2 teaspoon nutmeg
- 1 medium egg
- 1 cup nut milk
- 1 tablespoon olive oil
- Mandarin Orange slices, blended (I used 6 fresh Mandarin Oranges, saved the slices of 3, and juice the other 3 in the blender)
- 1 cup orange slices, separated
- 3/4 cup pecan pieces, chopped
- LEMON GLAZE
- 1 cup coconut oil, melted
- 1 teaspoon NuNaturals Lemon NuSteviaâ„¢ Liquid
Instructions
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Combine the first 14 ingredients in a bread maker per the manufacturer’s directions.
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Add in the orange slices and pecan pieces after the kneading cycle is complete.
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Bake at 350 degrees F until top springs back (check knife in center coming out clean).
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I placed Almond halves on top.
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LEMON GLAZE
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Blend everything and cool in the fridge long enough for the coconut oil to slightly firm up.
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Pour on top of the cooled cake.
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