A delicious Vanilla Blood Orange Cake made with healthier substitutions like coconut oil, applesauce and maple syrup, making it super moist and guilt-free!
CAAAAAAAKE, because you deserve it. Let me rephrase that: a TWO LAYER BLOOD ORANGE CAKE because it’s Friday blood oranges make everything pretty.
Every time I make a cake (two times total in my life), I feel like Martha Stewart or a bakery owner. The sense of accomplishment is kind of amazing and my perfectionist side comes out. …that’s not to say I don’t feel a sense of accomplishment when I make other recipes, because I do, but I’m not as amazed when pasta turns out on the first try. You can’t mess up pasta!
Lies. I actually burnt pasta the other week so it is possible, but not as likely. Speaking of, have you ever burnt pasta? If you ever want to feel like a failure in the kitchen, just put pasta on to cook and then completely forget about it. You’re welcome. Also, please don’t do that.
Ok where were we.. oh yeah, CAKE.
I ended up making this cake twice for good measure. To be honest, I’ve been trying to make ALL of my recipes twice for the past month and from here on out. Why? Because it gives me a greater sense of confidence that a recipe will turn out for YOU. If a reader tells me a recipe didn’t work and I’ve only made it one time in my life, it’s trickier for me to offer up advice on how to fix it or to provide reasons for why it might not have turned out. But, if I’ve made a recipe twice, I can stand behind a recipe with confidence and know that it will be a success.
With that said, what does one do with TWO two layer cakes?! Obviously Miguel and I ate one (or I should say we’re STILL in the process of eating one), and I had Miguel take the other one into work. He texted me, and I quote, “multiple people have mentioned how good it is!!” YAY. I guess the alternative would have been them trying a bite, hating it, and wondering how on earth I call myself a food blogger, so I was quite happy about that text message.
Let’s talk about this blood orange cake, though.
How pretty is that icing? It’s literally just powdered sugar, a drop of milk and blood orange juice. THAT’S IT. Blood oranges are beautiful on their own, and they make everything pretty and pink when you use the juice.
I’m not going to lie, the first time I made this recipe the assembly was a bit…messy. I consulted my girl Martha on how to assemble a two layer cake. Turns out, you have to cut the top(s) off of them. I ended up only cutting the top of the bottom cake because I liked the way the top cake looked with a little dome (worst reason ever?), but if you don’t do that, it’s really hard to cover up the layers with icing. No worries—I’ll explain it more in the recipe directions and if it still doesn’t make sense, just click that link above and Martha Stewart will tell you how to do it (probably way better than I can).
Now let’s eat some cake, shall we? Happy Friday, friends!
This post is sponsored by Blue Diamond Almond Breeze Almondmilk. As always, all opinions are my own. Thank you for supporting the brands that support The Almond Eater!
- 2 ½ cups whole wheat flour
- ¾ cup raw cane sugar or white sugar
- 3 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 4 eggs
- ¾ cup maple syrup
- ½ cup applesauce
- 1 cup Almond Breeze Almondmilk
- 1 teaspoon vanilla extract
- ½ cup coconut oil melted
- 4 cups powdered sugar
- Juice of 2 blood oranges
- 1-2 teaspoon Almond Breeze Almondmilk
- Preheat oven to 350°.
- In a large bowl, combine flour, sugar, baking soda, baking powder, and salt; set aside.
- In a separate bowl, whisk together eggs, syrup, applesauce, milk, and vanilla.
- In a microwave safe dish, melt the coconut oil and then add it into the egg mixture.
- Fold the wet ingredients into the dry ingredients.
- Grease two 8-inch pans with coconut oil and then pour cake batter evenly in each pan, dropping the pans a couple of times on the countertop to even out the batter.
- Place cake pans in the oven and bake for approximately 30 minutes, using a toothpick to test doneness.
- For the icing: combine powdered sugar, orange juice and milk in a bowl and stir with an electric mixer. The icing should be VERY thick but still spreadable; if it's not thick, it will drip everywhere and be a hot mess (I know from experience).
- Once the cakes are done, remove them from the oven but leave them in the cake pans for 10 minutes or so, allowing time for them to cool off before transferring to a cooling rack to cool completely.
- Once the cakes have cooled, remove the top "dome" layer of one of the cakes with a knife and, using a spatula, ice the top of that cake before placing the second cake overtop, using the icing to "glue" the cakes together.
- Next, use a spatula to ice the rest of the cake. You will most likely have extra icing and that's ok--better to have extra than not enough.
- Once the cake is iced, place in the refrigerator for 30 minutes before serving.
- Cut and enjoy!
Ellie | Hungry by Nature says
Erin - this cake is STUNNING! I love the color of that frosting and it might be the perfect thing to make for Mother's Day this weekend!!
Jenn - a traveling Wife says
Oh my, burning pasta?! I burned a can of green beans when I was younger. Talk about an awful smell!! Regardless, this cake looks so beautiful. I don't have enough confidence to bake cakes.
Hahah that probably smelled awful. And cakes are easy! Well, easier than they look AND easier than cookies in my opinion. Which is surprising but true!
Marina @ Snackie Bird says
Wow! I follow you two or three years now and I should say that this is one of the most great photos you ever make! Great job 😉
Than you SO much Marina! I spent an extra long time on these ones 😀
Thalia @ butter and brioche says
SO beautiful light & fluffy, just love how it's made with almond milk too!
Thank you Thalia! I'm always trying to find ways to use almond milk in pretty much anything.
Tara | Treble in the Kitchen says
Mmmm I LOVE blood orange anything!
ME TOO.. I think even better than regular oranges?
ACKTIVE LIFE says
Such a pretty looking cake...I don't bake at all! I love to cook, but I save the baking for friends who love to bake. I am always happy to taste their creations, especially when it is CAKE! 🙂
If you lived closer I'd have you be my taste tester!
Your cake stand is gorgeous and so is the cake on it! Blood oranges seem so elegant and fancy and I love using them. Also loving the lighter swaps here, especially the almond milk 🙂 And I've never burned pasta, but I've burned garlic more times than I can count!
Ohhh yes garlic is an easy one to burn haha and thank you!! I agree--blood oranges do seem fancy.
Sarah @ Making Thyme for Health says
When I saw this cake on Snapchat I almost died. The color of the frosting is GORGEOUS. I suddenly wish I worked with Miguel. 😉
Haha! I agree--blood oranges are very bright and make very pretty icing.
Megan @ Skinny Fitalicious says
My Mom is always telling me...Martha does this, Martha does that. HAHA you reminded me of her today! Martha has some good tips. I haven't consulted her in awhile. This cake I would DEVOUR. I better not make it because I'm watching my weight!
Martha DOES know best!
Wow! Wow! Wow! That cake looks insanely delicious and I love the addition of the almond milk, coconut oil and apple sauce ... it's pretty much a health food now! 😉
It's BASICALLY a vegetable. Thanks Megan!
Marina @ A Dancer's Live-It says
Absolutely GORGEOUS. I'm a huge fan of blood oranges and cake (obviously) soooooo I'm gonna make this like ASAP. Actually, I wanna make all of your recipes! Haha thanks for sharing Erin <3
Just have a baking marathon! Thanks Marina 🙂
Shashi @ RunninSrilankan says
YAYYYYY- CAAAAAKKKKEEE!!! Cake makes Friday HAPPY indeed! I've burnt pasta too - think I'm better at baking - and EVEN BETTER AT EATING others baked treats 🙂
Im heading over with coffee to help you eat this!
BTW Happy April Fools Day!
Haha yes!! I'm the best at eating others baked treats too 😀