Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Easy Blood Orange Cake (Gluten-Free, Dairy-Free)


Description

This easy blood orange cake recipe is soft, moist with a hint of citrus. It’s a cinch to make, comes together very easily and you can have freshly baked homemade cake in under an hour! It’s great for breakfast, an anytime snack or even a light dessert. Totally gluten-free and dairy-free too!


Ingredients

Scale

Instructions

  1. Preheat and Grease: Preheat oven to 350 F (175 C). Grease and line a 9″ x 5″ metal loaf pan with parchment paper.
  2. Rub Sugar and Zest Together: In a large bowl, combine sugar and blood orange zest together, then use your fingers to rub the sugar and zest together until sugar is moist and fragrant
  3. Add Eggs: Add eggs to sugar and zest and whisk until pale and frothy
  4. Add Remaining Wet Ingredients: Add Greek yogurt, blood orange juice and vanilla extract and mix well
  5. Sift Dry Ingredients: Sift the gluten-free all purpose flour, xanthan gum (if using), baking powder and salt into the large bowl with the wet ingredients and whisk until well combined.
  6. Fold in Butter: Use a spatula to fold in the melted butter into the batter until the batter is glossy
  7. Bake Until Golden Brown: Pour batter into the prepared loaf pan and bake for around 40 to 50 minutes until the blood orange cake is golden brown on top, or until a toothpick inserted in the middle of the cake come out clean.
  8. Cool Fully Before Slicing: Allow the gluten-free blood orange cake to cool for a few minutes in the pan before removing, and then let it fully cool at room temperature on a wire rack. When the cake is fully cool, slice into it.

Notes

Gluten-Free All-Purpose Flour: I highly recommend using a good-quality all purpose gluten-free flour blend which is made of lighter flours/starches (such as rice flour, corn starch, tapioca starch or potato starch) to ensure a lighter final texture. I do NOT recommend using a gluten-free flour blend made with heavier flours (such as garbanzo bean flour) as that will result in a denser final texture.

Xanthan Gum: Xanthan gum is the substitute for gluten in gluten-free flours, and if your gluten-free flour blend does not already include it, make sure you add it in.

Baking Powder: Since baking powder is the only leavening agent used in this blood orange cake recipe, it’s essential to use it. If you are Celiac or gluten-intolerant, make sure you use certified gluten-free baking powder.

Sugar: I used white granulated sugar, but you may also use light brown sugar, dark brown sugar, or coconut sugar if you prefer (just bear in mind that using a darker colored sugar will make the batter darker in color and inside of the loaf will be browner when baked). If you are diabetic or insulin-resistant, I strongly recommend that you use Lakanto monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index, and does not cause your blood sugar to spike).

Blood Oranges: Since this is blood orange cake recipe, blood oranges are the star here. However, if you want to make this recipe but don’t have access to blood oranges, you can also use lemons, normal oranges, or even grapefruit.

Eggs: Eggs help to bind the ingredients together and give the batter a little more lift. If you rather not use egg yolks, you may use 4 egg whites instead of 2 whole eggs. I have not made this recipe without eggs, but if you are allergic to eggs, or would simply like to keep this recipe egg-free, you may use aquafaba or an egg-replacer instead (please let me know in the comments how it goes if you make it without eggs, I’d love to know!)

Greek Yogurt: Greek yogurt helps to give this blood orange cake its smooth and creamy texture. You may also use sour cream instead. If you are lactose-intolerant, or would like to make this dairy-free, you can use coconut yogurt or other non-dairy yogurt (make sure you don’t use the “whey”, which is basically the watery part of the yogurt that tends to accumulate at the top).

Vanilla Extract: I like to add a little vanilla extract for extra flavor, but if you don’t have it on hand, or would prefer to leave it out instead, feel free to omit it.

Butter: You may also use melted vegan butter or coconut oil. Alternatively, you may also use another vegetable oil such as avocado oil, olive oil, or sunflower oil.

Storing/Freezing: To store, place the cooled caked in an airtight container and store in the refrigerator for up to 5 days. To freeze, wrap the cooled blood orange cake in various layers of plastic wrap and freeze for up to 2 months.

This recipe was originally posted in 2016, but has since been republished to include clearer step-by-step instructions, as well as ingredient notes and substitutions.

  • Prep Time: 10 mins
  • Cook Time: 50 mins
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: blood orange cake

Recipe Card powered byTasty Recipes