Coconut Blood Orange Cake With Blood Orange Glaze is a gluten-free and dairy-free cake made with almond flour, cornmeal, and coconut oil. The coarse, rustic texture of the cake is the perfect backdrop for a simple, marmalade-like glaze made with blood orange pieces.
This post was first published on January 15, 2014 and was last updated August 11, 2019.
The Cake That Almost Wasn’t
I have a hard time sticking to recipes, which is ironic since I develop and write them. I started this recipe with a basic idea of a pound cake in mind – one pound flour, one pound sugar, one pound butter. Basic right? Then I noticed a surplus of almond flour, cornmeal, and coconut oil in my pantry and started experimenting. As you’ll see in the recipe, I’ve included equal parts coconut oil, organic cane sugar, cornmeal, and ground almonds, but that’s where any similarity to classic pound cake ends.
Looking For More Citrus Recipes? Try:
Coconut Blood Orange Cake With Blood Orange Glaze
- 4 blood oranges
- 1 egg plus 2 egg yolks
- 100 g coconut oil
- 100 g organic cane sugar plus extra for blood orange topping
- 100 g cornmeal
- 100 g ground almonds
- 1/2 cup medium-shredded coconut unsweetened
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1 cup icing sugar
- Preheat oven to 350ºF. Grease an 8-inch round cake tin with coconut oil and lightly dust with cornmeal.
- Zest and juice one blood orange. Set aside.
- Beat eggs and coconut oil on med-high speed for 3 minutes. Add sugar and mix until sugar begins to dissolve, about 3 minutes. Add cornmeal, ground almonds, coconut, baking soda, and kosher salt, plus the blood orange zest and juice you set aside. Mix until combined.
- Pour cake batter into prepared cake tin. Smooth top with a spatula or butter knife and place into pre-heated oven. Bake 35 minutes or until the internal temperature of the cake reaches 200º-205ºF. Remove cake from oven and cool in the tin on a rack.
- Slice the peel and pith from two blood oranges with a sharp paring knife. Cut the orange pieces into small segments and remove seeds. Weigh the orange segments and place in a pot with an equal amount of cane sugar. Bring to a gentle boil and cook for 15 minutes. Set aside to cool.
- Sift icing sugar and whisk in the juice of the remaining blood orange. Stir the cooked blood orange/sugar mixture into the glaze. Spread on top of cooled cake allowing the glaze to drip down the sides.
Did you make this recipe? I would love to see how you made out! Let me know on Instagram by tagging me @baconandbaileys and hashtag it #baconandbaileys so I can take a peek and re-share it in my Instagram stories! You can also find me on Facebook, Twitter, and Pinterest.