This vegan blood orange cake is delicate, moist and melts in your mouth. It also happens to be refined sugar free and can be made gluten 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. I blended the red/pink flesh of blood oranges into the cake giving it a beautiful orange/yellow hue!
The cake is amazing by itself, warm or at room temperature. I love serving it with 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.
Blood orange, almond and syrup cake
- 1 cup (100g) blanched almond meal
- 1 cup (165g) white rice flour, or 1 cup (120g) plain flour if not gluten free
- 1/2 cup (80g) coconut sugar
- 2 tsp baking powder
- 2-3 medium-sized blood oranges, zest and juice
- 1/2 cup (125mL) plant-based milk, such as almond, soy or coconut
- 1/2 cup (125mL) light-tasting vegetable oil, such as sunflower or rapeseed
- 3-4 normal or blood oranges.
- 1/2 cup (200g) any light-coloured sweetener, such as rice malt syrup or maple syrup
- Dash of water
To prepare the cake batter
- Preheat the oven to 160°C (320°F). Line a 20cm (8 inch) springform or loose bottom cake tin.
- In a large mixing 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.
- Cut off the skin of 2-3 blood oranges leaving only the flesh (there should be around 1 cup of orange flesh). Puree the orange flesh with a stick blender or food processor. Add the orange puree, milk and oil to the large mixing bowl. Mix until combined.
- Pour the batter into the lined cake tin. Smooth the top of the cake with a spatula or back of a spoon.
To decorate and bake the cake
- Thinly slice the remaining oranges and cut off the skin. Arrange on top of the cake.
- Bake the cake for 40 minutes or until a skewer can be inserted into the middle and it comes out clean. The cake will still be slightly moist but it will firm up after some time.
To prepare the drizzle:
- In a small saucepan, combine the syrup ingredients and boil until combined. Pour the hot syrup over the cake and enjoy! Keep leftovers in an airtight container in the fridge for up to 3-5 days.