• 1 cup olive oil
• 5 cups coconut sugar
• ½ cup orange juice
• ½ cup almond milk
• 2 eggs
• 1 tsp vanilla
• 5 cups spelt flour
• 2 tsp baking powder
• ½ tbsp chopped rosemary
• 1 tbsp orange zest

Orange Glaze

• 1/3 cup coconut butter
• 2 tbsp pure maple syrup
• 2 tbsp unsweetened orange juice

Directions

1. Pre-heat oven to 300°F. Grease a bunt pan with coconut oil and lightly coat with flour and set aside.
2. In a large bowl, beat olive oil and sugar. Slowly add in eggs until thick. Add orange juice, almond milk, and vanilla and beat until combined.
3. In a medium bowl, mix spelt flour, baking powder, rosemary and orange zest.
4. Slowly add the dry mixture to the wet mixture and beat until combined.
5. Pour into the pan and bake in the oven for 50 minutes or until the top is golden and a toothpick inserted in the centre comes out clean.
6. To make the glaze, blend together the coconut butter and maple syrup until smooth. Add the orange juice ½ tbsp at a time until you reach your desired consistency. If it is cold where you are, gently heat the coconut butter before blending.
7. Let the rosemary orange olive oil cake cool for 30 minutes, drizzle with orange glaze and top with orange zest.