Some of my favorite flavors are combined to make this delicious cake, perfect for a special occasion or just with a cup of tea.
80g Coconut oil (melted)
100g Coconut sugar
1inch fresh ginger (finely grated)
250ml Orange juice
250ml Almond milk
350g Gluten free flour
100g Cacao nibs
-In a large mixing bowl whisk together the coconut sugar, ginger, coconut oil, orange juice and almond milk.
-Whisk in the gluten free flour and then stir in the cacao nibs.
-Pour into a medium sized bundt tin that has been lightly greased with coconut oil and bake for 50mins at a 180′ temperature.
-Remove from the oven and allow to cool 50% in the tin before turning onto a wire rack.
-Decorate the cake with a thin glaze of orange juice mixed with icing sugar and some cacao nibs.