Flourless Blood Orange Cake

A close up of the flourless cake with candied blood oranges and powered sugar on top


Units Scale

The Cake

  • 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


  1. Preheat oven to 350F.
  2. 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.
  3. Add more water the the oranges and repeat- simmer for 15 more minutes then drain.
  4. After the second round of simmering, coarse chop the oranges and discard any seeds
  5. In a food processor, puree the oranges until smooth.
  6. 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.
  7. 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.

Candied Oranges

  1. Slice orange no larger than 1/8th inches thick.
  2. 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.
  3. In a sauce pan combine the water, sugars, and orange juice and bring to a boil.
  4. Reduce to a simmer and add the orange slices. Simmer slices for 45-60 minutes turning them occasionally.
  5. 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

  1. 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.