Blood Orange Chocolate Cake is deeply chocolatey yet light and tender, topped with an orange‑infused coconut cream frosting. This easy, dairy‑free cake uses simple ingredients and is perfect when you want a bright, slightly citrusy chocolate treat.
If you enjoy orange cakes, try the vegan orange spice cake or the gluten‑free almond flour orange cake for more citrusy bakes.
Blood oranges bring a sweet, slightly floral orange flavor and a beautiful hue. I used four blood oranges in this recipe for juice and zest to achieve a noticeable orange note without overwhelming the chocolate. If blood oranges aren’t available (their season is typically December to April), navel oranges can be substituted—just expect a slightly different sweetness and color.
Paired with dark cocoa and extra virgin olive oil, the cake has a rich chocolate depth while remaining moist and tender. The extra virgin olive oil contributes a subtle fruity note that complements the citrus and keeps the cake soft.
Details on a few ingredients
- Blood oranges – Their flesh ranges from pink to deep red. I chose them for their sweeter, more complex flavor. Use about four blood oranges for the cake (juice and zest). If unavailable, use navel oranges; flavor and color will differ slightly.
- Extra virgin olive oil – Olive oil keeps the cake moist and adds a pleasant depth when paired with chocolate. Use a good‑quality extra virgin olive oil or regular olive oil if preferred.
- Natural cocoa – Natural (non‑dutch‑processed) cocoa is acidic and pairs with baking soda for proper rise. This recipe was tested with natural cocoa; dutch‑processed cocoa will alter the chemistry and may require changes to the leavening.
How to make blood orange olive oil cake
Preheat the oven to 325°F (160°C) and grease a 9‑inch springform pan.
In a large bowl, whisk together the sugar, blood orange juice and zest until the sugar is nearly dissolved. Whisk in the olive oil, then the milk, and finally the eggs one at a time until combined.
In a separate bowl, whisk together the flour, cocoa, baking soda and salt. If your cocoa is lumpy, sift it first. Gradually add the dry ingredients to the wet mixture, stirring well after each addition until just combined.
Pour the batter into the prepared pan and gently tap the pan on the counter to release any large air bubbles. Bake at 325°F for about 29–32 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and cool completely on a wire rack.
For the frosting, refrigerate two cans of full‑fat coconut milk for 24 hours. Scoop out the solidified cream from the tops of the cans into a bowl and beat on high with an electric mixer until smooth and airy. Add the juice of one blood orange and the zest, then whip until creamy. The mixture may seem soft at first, but it will firm up after chilling.
Leave the cake in the springform pan and spread the coconut orange frosting over the cooled cake. Refrigerate until the frosting sets. Finish with chocolate shavings if desired, slice and serve.
Storage and freezing
Because the frosting is coconut cream, the finished cake must be refrigerated, covered, and eaten within 2–3 days. An unfrosted cake keeps 4–5 days at room temperature when covered. You can freeze the unfrosted cake for up to 3 months—cool completely, wrap well in plastic wrap and a layer of foil, then thaw in the refrigerator or at room temperature before frosting. I don’t recommend freezing the cake after it’s been frosted.
Recipe tips and substitutions
- Zesting: Zest oranges while they’re cold and firm for easier handling. Zest before juicing so they remain easier to grip.
- Batter: Tap the pan gently to release air bubbles after pouring the batter. If using a springform pan, be careful not to tap so hard that batter leaks from the bottom.
- Pan size: A regular 9‑inch round pan works if you don’t have a springform. A smaller pan will yield a thicker cake and will need longer baking time.
- Frosting texture: The coconut whipping cream may appear slightly runny once you add orange juice; it will set in the refrigerator and keep a pleasant orange flavor that tones down the coconut taste.
More dairy-free cakes
- Chai Spice Cake with Spiced Cream Cheese Frosting
- Sweet Potato Cake with Chocolate Coconut Frosting
- Dairy‑Free Buttermilk Plum Cake
- Mini Chocolate Bundt Cakes
- Air Fryer Chocolate Cake
If you make this blood orange chocolate cake, feel free to leave a comment and share how it turned out.
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📖 Recipe
Blood Orange Chocolate Cake (Dairy-Free)
Ingredients
For the cake:
- ¼ cup blood orange juice, about 3 oranges
- 2 tablespoons blood orange zest, about 1 orange
- ¾ cup coconut sugar
- ⅔ cup extra virgin olive oil
- ½ cup unsweetened nut milk
- 3 large eggs
- 1 ½ cups whole wheat flour
- ½ cup natural cocoa powder
- 1 teaspoon baking soda
- ¼ teaspoon kosher salt
For the frosting:
- 2 cans (400 ml each) full fat coconut milk, refrigerated for 24 hours
- 1 blood orange, juiced
- 2 teaspoons blood orange zest
Instructions
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Preheat oven to 325°F and grease a 9‑inch springform pan.
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Whisk together the orange juice, zest and sugar until the sugar is almost dissolved.
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Whisk in the oil, milk, then add eggs one at a time.
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In another bowl, whisk together the flour, cocoa, baking soda and salt (sift if needed).
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Gradually add the dry ingredients to the wet, stirring after each addition until combined.
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Pour batter into the prepared pan and gently tap to release air bubbles.
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Bake 29–32 minutes or until a toothpick comes out clean.
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Cool completely on a wire rack.
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Scoop the solid coconut cream from refrigerated cans into a bowl and beat on high. Add the blood orange juice and whip until smooth, then stir in the zest.
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Leave the cake in the pan, spread the frosting on top and refrigerate until set.
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Top with chocolate shavings if desired, slice and serve.
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Store leftovers in an airtight container in the fridge and enjoy within 2–3 days.
Notes
- If you don’t have a 9‑inch springform pan, a regular 9‑inch round pan or a 9‑inch square pan will work; smaller pans will increase baking time.
- The coconut milk frosting can appear loose after adding juice but will firm up once chilled.
Nutrition Facts per Serving
Disclaimer
Nutrition information is an estimate and will vary depending on substitutions and brands used.
Did you make this recipe or have any questions?
Comments, ratings and questions are welcome—your feedback helps improve the recipe.