Zesty Orange Olive Oil Pound Cake

Zesty Orange Olive Oil Pound Cake

Dry:

2 cups (160g) rolled oats/oat flour

1/2 cup (60g) whole wheat flour

1/2 cup (95g) coconut sugar

1 tbsp cinnamon

1/2 tsp cloves

1/2 tsp sea salt

1/2 tsp baking soda

Wet:

2 eggs

1/2 cup + 1 tbsp olive oil

1/2 an orange, zest & juiced

3 tbsp honey

2 tbsp plant milk

1/2 tsp vanilla

Notes:

-Zest the orange half before juicing it

-Use the other half of the orange to garnish

Instructions:

Heat your oven to 350°F

To a blender, add all of the dry ingredients and blend until fine and powdered. This is a simple way to blend the oats into a flour and ensure the dry ingredients are thoroughly mixed!

To a medium-sized bowl, add all of the wet ingredients and whisk until smooth. Be sure to zest the orange before squeezing the juice into the bowl to make it easier to zest

Slowly work the dry ingredients into the wet, gently mixing with a spatula as to not overwork the gluten in the whole wheat flour

Pour the pound cake batter into a greased bread pan and top with orange slices and a sprinkle of more coconut sugar over top to get a nice caramelization on the oranges!

Bake for 35-40 minutes or until a toothpick comes out clean. Begin checking at 35 minutes to gauge how much longer your loaf will need in the oven!