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!Print
Vanilla Blood Orange Cake
- Prep Time: 30 mins
- Cook Time: 30 mins
- Total Time: 1 hour
- 2 1/2 cups whole wheat flour
- 3/4 cup raw cane sugar (or white sugar)
- 3 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 4 eggs
- 3/4 cup maple syrup
- 1/2 cup applesauce
- 1 cup Almond Breeze Almondmilk
- 1 tsp vanilla extract
- 1/2 cup coconut oil, melted
- 4 cups powdered sugar
- Juice of 2 blood oranges
- 1–2 tsp 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!
*For more specific cake building instructions, consult Martha Stewart with the link I provided in my blog post titled How to Assemble a Layer Cake
Q: Have you ever burnt pasta? What’s your favorite dessert to bake?