Cardamom Blood Orange Olive Oil Cake

This stunning cake is spiced with cardamom, gluten-free thanks to almond and oat flour, and has a vibrant flavor profile that will keep you coming back for another bite… and another…

We are using blood oranges for this recipe, because winter citrus season was upon us when I developed this cake. The blood oranges add a great flavor to the cake, but it also provides a beautifully natural pink hue for the glaze. If blood oranges aren’t in season and you still want to make this recipe, regular oranges should do the trick. Just note that your glaze won’t be pink.

This recipe is gluten-free, dairy-free, and refined sugar-free (if not using the glaze). It is also ready in under 30 minutes, and mixed together in just one bowl.

Try this one out and let me know what you think! Trust me—this is the best cake you will ever have—gluten-free or not.

Serves: 8

Prep Time: 5 min | Cook Time: 25 min

Ingredients:

Cake

• 2 blood oranges

• 1 cup coconut sugar

• 1/2 cup dairy-free yogurt (coconut works best)

• 3 eggs

• 1 1/4 cup packed almond flour

• 1/2 cup oat flour

• 1 1/2 tsp baking powder

• 1 tsp ground cardamom

• 1 tsp vanilla

• 1/4 tsp kosher salt

• 2/3 cup extra virgin olive oil

Glaze

• 1 blood orange

• 1 cup powdered sugar

Method:

1. Preheat oven to 350°F.

2. Grease a 9-inch round cake pan with olive oil and line with parchment paper.

3. Zest the two blood oranges. Mix the zest in a large bowl with the coconut sugar, using your fingers to rub the zest into the sugar until it is fragrant.

4. Juice the two blood oranges until you have about a 1/4 cup of juice. Mix the juice with the dairy-free yogurt until well combined. Pour this into the sugar-zest mixture along with the eggs and whisk until combined.

5. Add the dry ingredients into the bowl and whisk until incorporated.

6. Switching to a spatula, gently fold in the olive oil 1/3 cup at a time. Fold gently until fully incorporated.

7. Bake for 25-30 minutes, or until a toothpick tester comes out clean. Let cool completely before removing from the pan.

8. To make the glaze, whisk the juice of 1 blood orange and the powdered sugar until smooth and combined. Pour on top of the cooled cake. If not serving right away, do not glaze. Pour the glaze on before serving. This cakes should be stored in the fridge and eaten within 3-5 days. Enjoy!