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Author Notes: The flavor of the season at our apartment is blood oranges. I casually slip them into water, smoothies, salads, and now cakes! Two reasons why I love blood oranges a) their sweet flavor and b) their colorful addition to my life in the dead of winter. This recipe combines the sweetness of blood oranges with the spice of ginger. If you want a list ‘spicy’ cake then feel free to halve the ginger and celebrate the blood orange. —Austin | Tea & Stories
- 3 1/2 cups unbleached all purpose flour
- 1 1/2 cups raw sugar
- 1/4 non-dairy milk, almond or cashew
- 4 blood oranges
- 2 teaspoons ground ginger
- 1/2 teaspoon sea salt
- 1 1/2 teaspoons baking soda
- 2 cups cool water
- 2/3 cup non-dairy butter or coconut oil
- 2 tablespoons apple cider vinegar
- 2 teaspoons pure vanilla extract
Blood Orange Icing
- 4 tablespoons non-dairy butter
- 2 1/2 cups powdered sugar
- 1/4 teaspoon pure vanilla extract
- 1/4 cup blood orange mixture
- Preheat the oven to 350°. Lightly oil a bundt pan and set aside.
- Mix the dry ingredients together in a large bowl, including flour, sugar, ground ginger, salt, and baking soda. Set aside. In a blender, puree the blood oranges and cashew milk until smooth.
- Mix the wet ingredients thoroughly in a medium-sized bowl, including water, oil, vinegar, vanilla extract, and 3/4 of blood orange mixture. Reserve 1/4 for icing. Create a well in the center of the dry ingredients. Pour in the wet ingredients and mix thoroughly. Once totally combined, place in an oven and bake for 50-55 minutes.
- While the cake is baking, mix together powdered sugar, vanilla extract, and blood orange mixture to prepare the frosting. Once the cake is done baking, cool for 10 minutes before removing from the pan to cool completely before icing. Dust with powdered sugar & drizzle with icing.