Decadent Dairy-Free Blood Orange Chocolate Cake with Velvety Coconut Cream Frosting

Prepare to fall in love with this Blood Orange Chocolate Cake – a truly indulgent yet surprisingly light dessert. This recipe delivers an ultra-chocolatey experience with a remarkably tender texture, perfectly complemented by a luscious orange-infused coconut cream topping. It’s an effortlessly easy, dairy-free cake made with simple ingredients, making it your go-to solution when a sweet craving strikes. Whether you’re a seasoned baker or a kitchen novice, this cake promises a delightful treat that caters to various dietary needs without compromising on flavor or richness.

If you’re a fan of citrus-infused cakes and exploring more dairy-free options, you’ll also want to check out this vegan orange spice cake and this gluten-free almond flour orange cake for more delightful baking adventures.

For too long, blood oranges have been an underutilized gem in my baking repertoire. Seriously, I’m quite late to the blood orange party! While I’ve occasionally featured them in salads, a recipe truly dedicated to showcasing the unique beauty and flavor of this exquisite citrus fruit was long overdue. This cake is my ode to its vibrant charm and unparalleled taste.

And what better way to savor the sweet, subtly tart notes of orange than by pairing it with rich, dark chocolate? It’s a classic combination for a reason, creating a symphony of flavors that is both comforting and exciting.

Are you familiar with the iconic Terry’s Chocolate Orange? If so, the flavor profile of this blood orange cake will instantly transport you back to those nostalgic moments. It perfectly captures that delightful blend of sweet chocolate and zesty orange, but with a sophisticated twist. Imagine that beloved flavor transformed into a soft, fluffy slice of cake, crowned with a light and airy coconut milk frosting. It’s a treat that elevates the classic combination to a whole new level of homemade deliciousness.

Key Ingredients for Your Blood Orange Chocolate Cake

Understanding the role of a few key ingredients can truly elevate your baking. Here’s a closer look at what makes this Blood Orange Chocolate Cake so special and dairy-free:

Blood Oranges

Blood oranges are the star of this show, offering both a beautiful aesthetic and a distinct flavor. Their flesh can range in color from a delicate pink to a deep, dramatic dark red, or even a purplish hue, depending on the variety and growing conditions. While many dessert recipes highlight blood oranges for the stunning pink tint they impart to cakes and frostings, my primary motivation for using them in this particular recipe is their naturally sweet and less acidic taste compared to other orange varieties. This sweetness is crucial for achieving that delightful balance with the dark chocolate.

For this recipe, I utilized the juice and a generous amount of zest from approximately 4 blood oranges to infuse the cake with their signature sweet orange flavor. If blood oranges are out of season (typically December to April) or hard to find in your area, don’t fret! You can absolutely substitute them with naval oranges. Just keep in mind that naval oranges are generally less sweet and a bit more tart, so your cake’s overall sweetness might be slightly less intense. The vibrant color will also be absent, but the citrusy flavor will still shine through.

Extra Virgin Olive Oil

It’s no secret among those who follow my recipes that I’m a big proponent of baking with olive oil. Some might initially be hesitant, fearing an overly strong or “savory” flavor in their sweet treats. However, I find that a good quality extra virgin olive oil offers a subtle, peppery note that beautifully complements chocolate, adding a layer of complexity that butter simply can’t. Beyond flavor, olive oil is a healthier fat choice compared to traditional butter, packed with monounsaturated fats. More importantly for bakers, it excels at keeping baked goods incredibly moist and tender, often yielding a finer crumb structure. Ensure you select a good quality olive oil—either a mild extra virgin or a regular light olive oil—to avoid any overpowering flavors. The quality truly makes a difference in the final product.

Natural Cocoa Powder

When it comes to chocolate cakes, the type of cocoa powder you use plays a significant role in both flavor and texture. Both natural cocoa powder and Dutch-processed cocoa powder originate from cocoa beans, but they undergo different processing methods. Natural cocoa powder is simply roasted cocoa beans ground into a powder; it is acidic and boasts a strong, slightly bitter chocolate flavor. Dutch-processed cocoa, on the other hand, has been treated with an alkali to neutralize its acidity, resulting in a darker color, milder flavor, and less bitterness. In baking, natural cocoa powder is almost always paired with baking soda, which is an alkaline leavening agent. The acid in the natural cocoa reacts with the baking soda to produce carbon dioxide gas, creating the lift and airy texture in the cake. This recipe has been specifically developed and tested using natural cocoa powder to achieve its intended flavor and rise. Substituting with Dutch-processed cocoa powder may alter the texture and require an adjustment in the leavening agents (potentially using baking powder instead of or in addition to baking soda), so it’s not recommended without further testing.

How to Bake This Delicious Blood Orange Olive Oil Cake

Making this cake is surprisingly straightforward, yielding impressive results. Follow these simple steps for a perfect bake:

Begin by combining your sugar, fresh blood orange juice, and fragrant blood orange zest in a large mixing bowl. Whisk these ingredients together thoroughly until the sugar granules are mostly dissolved. This step helps to infuse the liquid mixture with vibrant orange flavor right from the start. Next, gradually whisk in the olive oil, followed by the unsweetened nut milk, and then the eggs, adding them one at a time and ensuring each is fully incorporated before adding the next. This creates a smooth, emulsified wet mixture, essential for a tender cake.

In a separate bowl, whisk together all your dry ingredients: the whole wheat flour, natural cocoa powder, baking soda, and kosher salt. If your cocoa powder tends to be lumpy, a quick sift will ensure a smoother batter and prevent dry pockets in your baked cake.

Now, it’s time to combine the two mixtures. Add the dry ingredients to the wet mixture in small increments, stirring gently but thoroughly after each addition. Be careful not to overmix, as this can lead to a tough cake. Mix just until no dry streaks of flour remain.

Once your batter is ready, pour it evenly into your prepared and greased pan. Give the pan a gentle tap on your countertop a few times to release any trapped air bubbles, ensuring a more even rise and fewer large holes in your cake. Then, bake it in a preheated oven at 325°F (160°C) for approximately 30 minutes, or until a toothpick inserted into the center comes out clean.

After the cake has baked and cooled completely on a wire rack, it’s time for the delightful coconut cream frosting. Scoop out the thick, solidified coconut cream from your chilled cans of full-fat coconut milk (discarding any liquid). In a large mixing bowl, beat the coconut cream with an electric mixer until light and fluffy. Gradually add more blood orange juice and zest, continuing to whip until the frosting is smooth, creamy, and beautifully infused with orange flavor. Spread this velvety frosting over your cooled cake, ensuring an even layer. Refrigerate the cake until the frosting is nicely set, which will make for cleaner slices.

For an extra touch of elegance and flavor, garnish your cake with delicate chocolate shavings or a few thin slices of blood orange. Then, slice, serve, and enjoy this extraordinary dairy-free treat!

Storage and Freezing Tips for Your Blood Orange Chocolate Cake

Proper storage is key to maintaining the freshness and deliciousness of your Blood Orange Chocolate Cake. Since the creamy coconut milk frosting is dairy-free but still sensitive to temperature, this cake requires specific storage conditions:

• Frosted Cake: The coconut milk frosting, once whipped, becomes quite stable but needs to be kept cold. Always store the frosted cake covered tightly (to prevent drying out and absorbing fridge odors) in the refrigerator. It will remain fresh and delightful for 2-3 days.
• Unfrosted Cake: If you plan to frost the cake later, the unfrosted cake can be stored at room temperature, covered, for 4-5 days. Ensure it’s in an airtight container to maintain its moisture.
• Freezing (Unfrosted): This cake freezes beautifully without the frosting. Once the cake has cooled completely, wrap it tightly in multiple layers of plastic wrap, then an additional layer of aluminum foil to prevent freezer burn. Store it in the freezer for up to 3 months. When ready to enjoy, defrost the cake in the refrigerator overnight or at room temperature for several hours before proceeding with the frosting step.
• Freezing (Frosted): I generally do not recommend freezing this cake with the coconut cream frosting. The texture of the frosting can become grainy or separate upon thawing, affecting its smooth consistency. It’s always best to freeze the cake unfrosted and apply fresh frosting after thawing.

Recipe Tips and Substitutions for Perfect Results

Here are some valuable tips and potential substitutions to ensure your Blood Orange Chocolate Cake turns out perfectly every time:

• Orange Zest Maximization: To get the most zest and ease of handling, it’s always easier to zest an orange when it’s cold and firm. If you don’t already store your oranges in the refrigerator, I suggest placing a few in there for an hour or two before you plan to zest them for this recipe. Crucially, always zest the oranges *before* you juice them. Juiced oranges become soft and difficult to handle on a zester, making the task much harder.
• Perfecting the Batter: After you pour the cake batter into your pan, you might notice some air bubbles rising to the surface. This is normal! To achieve a smoother crumb and prevent large air pockets, gently tap the bottom of the pan off your countertop a few times. This helps more bubbles rise up and pop. If you’re using a springform pan, be cautious not to tap too aggressively, as the batter could potentially seep out from the bottom seal of the pan.
• Pan Size Flexibility: While a 9-inch springform pan is recommended for easy release and a perfect presentation, you can certainly use a regular 9-inch round cake pan. Just be sure to line the bottom with parchment paper and grease the sides well for easy removal. If you opt for a smaller pan size (e.g., 8-inch), the cake will be thicker, and you’ll need to increase the baking time accordingly. Keep an eye on it and use the toothpick test frequently.
• Coconut Cream Frosting Secrets: Once you add the blood orange juice to the whipped coconut cream, the mixture might initially seem a little runny or softer than a traditional buttercream. Don’t worry, this is expected! It will still be perfectly spreadable on the cake. The magic happens in the refrigerator; the frosting will firm up beautifully as it chills, creating a luscious, set topping. A small amount of blood orange juice and zest adds just enough authentic orange flavor to the coconut whip, cleverly disguising any residual coconut taste that some might find overpowering, leaving you with a fresh, citrusy profile.
• Sweetener Options: While coconut sugar adds a lovely caramel note and is less refined, you can substitute it with granulated sugar if preferred. The flavor profile will be slightly different, but the cake will still be delicious.
• Nut Milk Alternatives: Any unsweetened dairy-free milk will work in this recipe. Almond milk, soy milk, or oat milk are all excellent choices for maintaining the dairy-free aspect.
• Flour Substitutions: If whole wheat flour isn’t your preference, you can use all-purpose flour for a lighter texture. For a gluten-free option, a good quality 1:1 gluten-free baking blend that contains xanthan gum should work, though results may vary slightly in texture.

Frequently Asked Questions (FAQs)

Can I make this cake ahead of time?

Yes, absolutely! The unfrosted cake can be baked a day or two in advance and stored at room temperature, wrapped. The frosting can also be made a day ahead and refrigerated, then re-whipped briefly before spreading on the cake. For best results, I recommend frosting the cake a few hours before serving to allow the frosting to set properly.

What if my coconut milk doesn’t separate?

Sometimes, even after 24 hours in the fridge, the coconut cream and liquid might not fully separate, especially if your kitchen is very warm or the brand of coconut milk has a lower fat content. To troubleshoot, try chilling the cans for even longer (up to 48 hours) or consider placing them in the coldest part of your fridge. If it still doesn’t fully separate, you can still whip the entire can, but the frosting might be softer and require longer chilling time to set.

Can I make this cake into cupcakes?

Yes, this recipe can easily be adapted for cupcakes! Line a muffin tin with cupcake liners and fill them about two-thirds full. The baking time will be significantly shorter, likely around 18-22 minutes. Keep a close eye on them and use the toothpick test.

Is this cake suitable for vegans?

The original recipe uses eggs, which makes it dairy-free but not strictly vegan. To make it vegan, you would need to replace the three large eggs with a vegan egg substitute, such as flax eggs (3 tbsp ground flaxseed mixed with 9 tbsp water, let sit for 5 minutes) or a commercial egg replacer. While I haven’t tested it with vegan egg substitutes, it should generally work, though the texture might vary slightly.

More Dairy-Free Cakes to Love

If you’re looking to expand your repertoire of dairy-free desserts, here are some other delicious recipes you might enjoy:

• Chai Spice Cake with Orange Cardamom Frosting
• Sweet Potato Cake with Chocolate Coconut Frosting
• Dairy-Free Buttermilk Plum Cake
• Mini Chocolate Bundt Cakes
• Air Fryer Chocolate Cake

We’re confident this Blood Orange Chocolate Cake will become a new favorite! If you give this recipe a try, I’d absolutely love to hear what you think and see your creations in the comments below!

HUNGRY FOR MORE?  Follow Crumb Top Baking on Instagram, Pinterest and Facebook for more delicious recipes and baking inspiration!

Print