Flourless Blood Orange Cake?
Yes, you read that right. This cake is flourless, it has only 5 ingredients and has 2 whole blood oranges inside it. Being flourless makes it gluten free and its also dairy free (but not egg free- I haven’t tried it with an egg substitute yet, if you try it let me know how it turns out).
This is such a fun cake to make and I LOVED the candied oranges on top…
confession time- This was the first time I had ever candied oranges before (I’ve make the cake plenty of times, just not the candied oranges) I thought they would be hard and I was scared of them. Thankfully, I was wrong.
It does take some time to make them, but I found it worked out perfectly when you are making the cake. While the cake is baking you can be simmering these lovely candied oranges. By the time the cake is out cooling, you can be removing your finished candied oranges and letting them cool beside the cake. Super easy.
I’ve also made this recipe with normal navel oranges, but wanted to spice things up a bit and what better way to do that then use blood oranges. Aren’t they pretty? I love the bright and deep color of blood oranges, it really perks up these grey winter months in the North West.
This Blood Orange Cake is very balanced, sweet enough to stand up to the zing of the citrus, but not overpowering. The coconut flour gives it a wonderful texture but can’t outshine the zesty blood orange, so you can’t really taste any coconut.
I like having a slice with tea in the afternoon, but it will also be a unique crowd pleaser at a party.Print
Flourless Blood Orange Cake
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 1x
- 2 Blood Oranges
- 3 Eggs
- 3/4 cup Sugar
- 3/4 cup Coconut Flour
- 1 tsp Baking Powder
The Candied Orange topping
- 1 Blood Orange
- 2 cups Water
- 1 cup Sugar
- 1 cup Brown Sugar
- 2 TBS Orange Juice
- Preheat oven to 350F.
- Wash Oranges and place them in a large pot. Cover them with water and bring to a boil. Let them simmer for 15 minutes then drain.
- Add more water the the oranges and repeat- simmer for 15 more minutes then drain.
- After the second round of simmering, coarse chop the oranges and discard any seeds
- In a food processor, puree the oranges until smooth.
- In a stand mixer, cream together the eggs and sugar until they are thick and pale. Add in the orange puree, coconut flour, and baking powder and mix to combine.
- Pour the batter into a greased spring form pan, spreading it out to fill the pan if needed and bake for 45 minutes. Set aside to cool before frosting/glazing.
- Slice orange no larger than 1/8th inches thick.
- Bring water to a boil and boil the orange slices for 1 minute, then immediately scoop them out and place them in an ice water bath to cool.
- In a sauce pan combine the water, sugars, and orange juice and bring to a boil.
- Reduce to a simmer and add the orange slices. Simmer slices for 45-60 minutes turning them occasionally.
- Once done remove slices from syrup and allow to cool on a drying rack (if you want a less sticky texture dust them with a little more sugar)- Reserve the syrup for the cake.
Bringing it all together
- Place the cake on it’s serving dish and poke holes into the top using a toothpick or skewer. Spoon orange syrup onto the top of the cake and decorate with candied oranges. Dust with powdered sugar for an extra pretty cake.