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.