Coconut Blood Orange Cake (gluten and dairy-free)

The rustic texture of this coconut blood orange cake is highlighted by a simple glaze made with blood orange pieces and zest!

This post was first published on January 15, 2014 and was last updated March 6, 2020.

Not Quite Winter, Not Quite Spring

My Instagram feed is adorned with images of asparagus, tulips, and other spring goodies from around the world. It will be another two months before we see rhubarb, spring peas, and fiddleheads here in Nova Scotia! Thankfully winter citrus adds a little brightness to our days.

Ingredients You’ll Need To Make Coconut Blood Orange Cake:

• 2 blood oranges
• 2 eggs
• ½ cup (110g) coconut oil
• 1 cup (100g) ground almonds
• ¾ cup (120g) cornmeal
• ¾ cup (150g) sugar, divided
• ½ cup (50g) shredded unsweetened coconut
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup (60g) confectioner’s sugar

How To Make This Recipe Step-By-Step:

1. Preheat the oven to 350ºF (180ºC). Grease an 8-inch round cake tin with coconut oil and sprinkle the inside with cornmeal. Line the tin with a cut-out circle of parchment paper, brush with a little more coconut oil, and dust again with cornmeal.
2. Zest and juice one blood orange.
3. In a bowl, whisk the eggs and coconut oil together until smooth. Add ½ cup of sugar and whisk well to dissolve. Add the ground almonds, cornmeal, coconut, baking soda, and salt. Fold together. Add the blood orange zest and juice and mix to combine. Pour the cake batter into the prepared tin and smooth the top. Bake 25-30 minutes or until a tester comes out clean or the internal temperature of the cake reaches 200ºF to 205ºF. Cool the cake in the tin on a rack. Remove the cake from the tin and carefully flip it over to expose the bottom of the cake.
4. Make the blood orange glaze (directions below) and spoon it over the exposed bottom of the cooled cake (which is now the top). Gently spread the glaze to the edges of the cake, allowing it to drip down the sides in a few spots. Cut the cake into slices and serve. It is especially good with hot tea! The cake will keep on a plate, covered in plastic wrap, on the counter for up to 2 days, or in the fridge for up to 4 days.

Making The Blood Orange Glaze:

1. Zest the second blood orange and place the zest in a small pot. With a sharp knife, trim all of the peel from the outside of the orange and divide the peeled orange into segments. Cut each orange segment into four pieces, removing any pith or seeds as you go. Place the orange pieces in the pot with the zest and the remaining ¼ cup of sugar. Bring everything to a gentle boil over medium-low heat and simmer for 10 to 12 minutes, or until thick. Set aside to cool.
2. Sift the confectioner’s sugar into a bowl. Add the cooked and cooled blood orange pieces and mix to combine. If the glaze is too thick, add plant-based milk by the teaspoon until it is thin enough to spread over the blood orange cake without being runny. Spoon the glaze over the top of the cooled cake as per the recipe instructions.

How To Store This Cake

The blood orange cake will keep, on a plate wrapped with plastic wrap, on the counter for up to 2 days, or in the fridge for up to 5 days. I haven’t tried freezing this cake, however, I will report back the next time I make it!

Looking For More Great Citrus Recipes? How About:

Lemon Buttermilk Cake With Strawberry Jam Cream Cheese Icing

Cranberry Clementine Loaf

Condensed Milk Lemon Tarts

Orange Cardamom Olive Oil Cupcakes With Orange Blossom Buttercream