• Grease one 8" baking pan (round or square), or more if you're doubling or tripling the recipe. (Line the pan(s) with parchment paper if you want to remove the cake(s) before frosting.) Preheat oven to 350℉.
• Stir together dry ingredients in large mixing bowl: coconut flour, sweetener (if using Keto/Low Carb granulated option), baking soda and sea salt.
• In separate bowl, whisk together wet ingredients: eggs, honey (or liquid low carb sweetener), fat of choice, orange juice, lemon juice, vanilla and orange oil.
• Pour wet ingredients into dry ingredients. Stir together until fully combined, without over-mixing. (The baking soda and citrus juice will react and create large air pockets and the batter will subtly volumize.)
• Pour batter into prepared pan(s). Bake in preheated oven until toothpick inserted in the center comes out clean and edges are brown, about 20 to 25 minutes. Cool completely, then chill cake, before frosting, to make it easier to frost.

Orange Creamsicle Frosting

• In a medium bowl, use a mixer to cream the butter and cream cheese together until fully combined.
• Add the sweetener, vanilla extract and orange oil. Beat slowly until the sweetener is fully incorporated. (Keto only: Taste for sweetness. If you like your frosting sweeter, add the optional stevia or pure monk fruit, to taste.)
• Beat on high for about 2 minutes, until frosting is fluffy. When the cake is chilled, frost. For the honey version of the frosting, you may need to chill it, off and on, as you frost, so it thickens a bit, making the frosting easier. (This is enough frosting for you to double the cake recipe, so if you make a single cake recipe, you will have frosting left over.)

Assembly

• Frost cake. Enjoy! You may also refrigerate the cake before serving. (Note: If you make the Paleo/GAPS version with honey, your frosting will be runnier, so it's easier to frost the cake in the pan with that version as opposed to a layer cake. But a layer cake will work, just refrigerate it before, during and after frosting.)