Blood Orange and Raspberry Cake (Refined Sugar-free, Paleo, Gluten-free)
Updated: May 2, 2019
This beautiful blood orange and raspberry loaf is paleo, gluten-free, refined sugar-free, and so good!! The cake itself is sweetened with honey and not overly sweet, and the blood orange glaze (made with monkfruit sweetener) is just the right balance of sweet and tart. Not to mention, a beautiful color!
3 - 4 blood oranges (depending on size)
2 cups almond flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup canned coconut milk (full fat)
3 tablespoons honey
2 teaspoons vanilla extract
1/2 cup coconut oil, melted
1/3 cup freeze-dried raspberries (mine were from Trader Joe's)
1 cup monkfruit powdered sweetener (can also use powdered sugar, see below)
1, Preheat oven to 350 degrees F. Spray a 9 inch loaf pan with cooking spray and set aside.
2. Zest two of the blood oranges, then thinly slice. These will be the orange slices that you use to decorate the cake. Lay the slices out on paper towels to absorb some of the moisture and allow to sit while preparing the cake.
2. In a large bowl, mix together almond flour, baking soda, and salt.
3. In a separate bowl, whisk together coconut cream, eggs, honey, vanilla extract, coconut oil, and the zest of two blood oranges.
4. Combine wet and dry ingredients and add freeze-dried raspberries and mix gently; do not overmix.
5. Pour batter into prepared loaf pan and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool before icing.
6. For icing, juice the remaining blood orange and combine 3 - 4 tablespoons of blood orange juice with powdered monkfruit sweetener; mix well ensuring there are no clumps of sweetener. If the icing is too thick, add a small amount of water or more blood orange juice until desired consistency is reached. Alternatively, regular powdered sugar could be used instead of monkfruit sweetener, but obviously the recipe would no longer be sugar free! Drizzle over cake and top with blood orange slices.
Note: I've only made this recipe with freeze-dried fruit (I used freeze-dried strawberries in one batch which was also very good). I have not tested it with any kind of regular dried fruit. I would not recommend using fresh fruit in this recipe because it's already a very moist cake, and the added moisture from the fresh fruit might cause issues with the bake!