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Fluffy Mandarin Cake Bread

Fluffy Mandarin Cake Bread

 Sometimes you need a fluffy little cake under the guise of bread and one to share! My vibrant Mandarin Orange Cake Bread is the latest I have been obsessed with, and have made it several times on request from my loves. The sweet, punchy burst of orange, balanced within a creamy, lighter than air cake and drizzled with a bright  mandarin glaze. I have chosen coconut sugar instead of refined sugar for its rich, caramelized flavor, is naturally anti inflammatory, and has a considerably lower glycemic index! 

Fluffy Glazed Mandarin Orange Cake Bread

  • 1-1/2 cups unbleached all purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup coconut oil
  • 1 cup coconut sugar
  • 2 large eggs
  • 1 tsp. vanilla extract
  • 3 tablespoons mandarin orange zest
  • 1/2 cup freshly squeezed mandarin orange juice
  • 1/2 cup sour cream or greek yogurt. I have used both!

For the glaze:

  • 1 cup powdered coconut sugar
  • 5 tablespoons freshly squeezed mandarin juice
  • 2 tablespoon mandarin orange zest


  1. Heat your oven to 350 degrees. Prepare a standard loaf pan and coat with a little coconut oil
  2. In a medium bowl whisk together the flour, baking powder and salt.
  3. In a large bowl of a stand mixer, beat the butter and coconut sugar until combined well. Then, add the eggs and beat until well blended. Next add the orange zest, orange juice and sour cream/greek yogurt. Mix until just incorporated then slowly add the dry ingredients and mix just until combined. This makes the cake bread really light and fluffy.
  4. Pour the batter into the prepared pan and bake for 50-60 minutes; until a toothpick inserted to the middle comes out clean. Remove from oven and let cool on a rack for at least a half hour. It's hard not to dig right in, but trust me, resting is essential, plus it gives it a little time to cool before adding the glaze. 
  5. For the mandarin glaze: Pour a cup of coconut sugar in a blender on the highest setting for 1 min. This will turn it into powdered sugar. Next, add the fresh squeezed mandarin juice and the zest., whisk to combine. 
  6. Grab a pretty plate, or keep it low maintenance and keep it on your beloved cookie sheet. Pour some of the glaze on the plate then place the cake bread over it then pour the remaining glaze on top, making sure to drizzle over the sides so it's completely covered. Let it set for another half hour or so for the glaze to set and also soak in a little. If you can't wait, just go for it. It tastes amazing no matter what! 
  7. Refrigerate after serving since there is some dairy in there and keep it in a closed container. It's really, really good cold and keeps for about 3 days.



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