Ingredients
For the cake:
2 1/4 cups coconut flour/buckwheat flour use ½ of each, or all-purpose unbleached flour, more for the pan
2 cups maple sugar
1½ TSP baking powder aluminum-free
½ TSP baking soda
6 oz. 12 TBSP unsalted butter, softened; more for the pan
¾ cup coconut oil
1½ TBSP finely minced lemon zest from about 2 lemons
1 TBSP vanilla extract
¾ cup strained fresh orange juice
5 large eggs
Dark chocolate for glazing
For the syrup & glaze:
½ cup fresh orange juice
1 TSBP unsalted butter melted
2 TBSP dark rum or rum extract
1 cup coconut sugar
Instructions
Heat the oven to 350°F.
Butter and flour a 10-inch tube pan or 12-cup bundt pan.
Sift the flour, sugar, baking powder, and soda into the large bowl of a stand mixer fitted with the paddle attachment.
Add the butter and mix on low speed until fine crumbs form.
Change to the whisk attachment.
With the machine running on medium speed, whisk in the oil, lemon zest, vanilla extract, and orange juice.
Whisk in the eggs one at a time and then increase the speed to high and whisk the batter until light, about 3 minutes, scraping the sides of the bowl if necessary.
Pour the batter into the prepared pan and bake until a toothpick inserted in the cake comes out clean, 45 to 50 minutes.
For the syrup & glaze:
While the cake bakes, whisk together in a small bowl the orange juice, butter, rum, and ½ cup of the sugar.
When the cake is done, set the pan on a rack to cool for 5 minutes. With a thin skewer, poke the cake all the way through to the bottom of the pan in about 50 places.
Pour ⅓ cup of the syrup over the cake and let stand for 1 hour before removing the cake from the pan. (At this point you can wrap the cake in plastic and hold for up to 3 days at room temperature; in fact, the flavor only improves.)
Cover the remaining syrup with plastic and store. Use extra syrup when ready to serve if desired, grate dark chocolate over cake or muffins. Serve!