Blood orange, almond and syrup cake

This cake is is delicate, moist and just melts in your mouth… not to mention that it’s vegan, gluten free and refined sugar free! I’ve been preoccupied in the last few months which means I missed the season for citrus fruit and blood oranges! I still have one last chance to use them and I’m glad I used them for this recipe!

I love how blood oranges are so photogenic and have a deep mature citrus flavour to them. Plus, their red/pink colour gives this cake a beautiful orange/yellow hue!

The cake is amazing by itself, warm or at room temperature. I love it when it’s served with some coconut cream or ice cream… It’s winter here but that ain’t stopping me from having ice cream!

I hope you enjoy this recipe xo.

If you try this recipe, I would love to hear about it! Comment below and rate it as it would really help us and other readers! If you post it on social media, tag @rainbownourishments and #rainbownourishments.

Print Recipe

Blood orange, almond and syrup cake

Prep Time15 mins

Cook Time50 mins

Total Time1 hr 5 mins

Servings: 8

Ingredients

Cake

• 1 cup blanched almond meal
• 1 cup white rice flour, (brown rice will work but it's a bit more gritty)
• 1/2 cup coconut sugar
• 2 tsp baking powder
• 2-3 medium-sized blood oranges, zest and juice
• 1/2 cup plant-based milk, such as almond, soy or coconut
• 1/2 cup light-tasting vegetable oil, such as sunflower or rapeseed

To decorate

• 3-4 normal or blood oranges.

Syrup

• 1/2 cup any light-coloured sweetener, such as rice malt syrup or maple syrup
• Dash of water

Instructions

• Preheat oven to 160C.
• In a large bowl, combine all the almond meal, rice flour, sugar and baking powder until there are no lumps.
• Finely grate the skin of all the oranges and add the zest to the flour.
• Remove the flesh from the blood oranges to make 1 cup then use a whizz stick to puree it. Add it to the large bowl with the mylk and oil. Mix until combined.
• Pour batter into a lined 20cm springform or loose bottom cake tin. Spread the top of the cake with the back of a spoon so it's smooth.
• Thinly slice the remaining oranges and cut off the skin. Arrange on top of the cake.
• Bake in the oven for 40 minutes or until a skewer can be inserted into the middle and it comes out dry. The cake will still be slightly moist but it will set after some rest.
• In a small saucepan, combine the syrup ingredients and boil until combined or there are no more sugar granules. Pour hot syrup over cake and enjoy! Keep leftovers in an airtight container in the fridge for up to 3-5 days.