Orange & Rose Honey Cake
Prep time: 
Cook time: 
Total time: 
Serves: 8 slices
  • Coconut oil, for greasing pan
  • 2 green plantains, peeled and chopped*
  • ½ cup palm shortening, room temperature
  • ¼ cup liquid honey
  • ¼ cup orange juice
  • 2 tbsp orange blossom water
  • 1 tbsp rose water
  • 2 tbsp gelatin
  • ⅓ cup hot water
  • ¾ cup cassava flour
  • ½ tsp cinnamon
  • ½ tsp baking soda
  • ¼ tsp sea salt
  • 1 cup coconut flakes
  • Honey, for drizzling
  • *1 lb peeled = 1 lb, 12 oz unpeeled = 2 large green plantains
  1. Preheat oven to 350 degrees F. Grease a 9-inch cake pan lightly with coconut oil.
  2. Puree first six ingredients together in a blender until smooth.
  3. In a small bowl, whisk together the gelatin and hot water until frothy. Add to the blender.
  4. In another small bowl, whisk together the cassava, cinnamon, baking soda, and sea salt. Add to the blender and process until just combined.
  5. Pour into prepared pan and smooth with the back of a spoon. Press coconut flakes into the top of the batter until evenly covered.
  6. Bake for 38-40 minutes until the edges have pulled away from the pan and the top of the coconut flakes are golden brown. Let cool for at least 15 minutes before slicing. Honey cake is best served warm.
Recipe by Autoimmune Wellness at