I bought these beautiful organic blood oranges, and had to do them justice. I have to say, the bones of this cake recipe have become my go-to for crumbly, moist, sweet indulgent cake. Seriously. Tangy & tart goodness.

This recipe makes a shallow bundt cake – great for entertaining. Double it if you want to! I know I have – just to eat at home.

Recipe:

3/4 c almond flour
3/4 c gluten free flour blend [I use Bob’s Red Mill GF All Purpose]
3 tsp baking powder
4 tbsp ground flax [I fresh grind mine. It makes a difference!]
1/2 c unsweetened almond milk
1/2 c sugar [organic if possible]
Zest of 2 blood oranges, 1 lemon [organic if possible]
5 tsp vegan butter [melted]
4 tbsp lemon juice
1 tsp apple cider vinegar
1 tbsp vanilla

2-3 medium thinly sliced blood oranges

Instructions:

Grease your pan with vegan butter or coconut oil. Line the bottom of the pan with your sliced blood oranges. Set aside.

Mix together all wet ingredients first. Mix in ground flax. Let that sit for a few minutes. Sift in all dry ingredients, mix until combined. It will be a bit ‘soupy’, don’t worry it’s all good!

Gently pour into the pan atop the sliced blood orange lining you’ve made. Bake at 350 degrees Fahrenheit for 35-40 minutes. Check it with a toothpick at 35 minutes – if it comes out clean – you’re all set.

Take it out and let it cool. Once cool to the touch, gently release edges of pan with a knife before gracefully turning upside down onto a plate/platter.

Now stand back and admire your gorgeous creation. But not for too long, cut yourself a slice!

Recommended: a hot cup of earl grey tea

♥︎

Sage & Citrus