Ingredients
RSF, VEG 
1 hr 
12 Cake
- 2 cups spelt flour
- 1¾ cups coconut sugar
- 1½ tsp salt
- ½ tsp baking soda
- 1 tsp baking powder
- 1⅓ cups extra-virgin olive oil
- 270ml coconut milk
- 1 tbs rosewater
- 4 eggs
- Zest of 2 oranges
- Zest of 2 lemons
- Zest of 1 lime
- Zest of 1 grapefruit (optional)
- ½ cup fresh orange juice
- 1½ tsp vanilla powder or extract
Glaze
- 1 cup pure icing sugar
- Juice of 1 grapefruit (or orange if you don’t like grapefruit)
- 2 tbs rose water
Orange Syrup (if using in place of glaze)
- Juice of 2 oranges
- 2 tbs rose water
Method
Cake
- Pre-heat your oven to 180 degrees celcius and grease a large bundt tin with a generous amount of olive oil.
- Mix together all of the dry ingredients.
- Then mix together all of the wet ingredients.
- Now add the dry ingredients to the wet ingredients and whisk until combined.
- Pour the cake batter into the prepared cake tin and bake for about 45 minutes or until a skewer comes out clean.
- Once cooked, remove the cake from the oven and let cool for 10-15 minutes.
- Remove the cake from the tin and place onto a serving plate.
- Drizzle over the glaze or orange syrup and serve.
Glaze
- Add the icing sugar, grapefruit juice (or orange), and rosewater into a mixing bowl.
- Whisk until smooth.
Orange Syrup (if using in place of glaze)
- Add the orange juice and rose water into a small saucepan.
- Simmer for roughly 10-15 minutes until reduced slightly.
- Pour over warm cake and serve.
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