Dairy-Free Blood Orange Chocolate Cake Recipe

Blood Orange Chocolate Cake combines rich chocolate flavor with bright citrus notes and a light, tender crumb. Topped with a subtly orange-infused coconut cream, this dairy-free cake is simple to make with everyday ingredients and perfect when you want something indulgent yet not heavy.

If you enjoy citrus desserts, try other orange-forward recipes on the blog such as the orange spice cake or the almond flour orange cake for more variations on this sunny flavor.

Blood oranges bring a sweet, fragrant complexity to baked goods. Their flesh can range from pale pink to deep red, and while many recipes use them primarily for their color, this cake highlights their flavor. The recipe calls for both juice and zest to capture that fresh orange brightness. If blood oranges aren’t available, regular navel oranges work as a substitute, though the flavor may be a touch less sweet and intense.

Paired with dark cocoa, the result is reminiscent of the classic chocolate-orange candy but in a soft, tender cake form. The olive oil keeps the crumb moist and adds a pleasant richness that complements chocolate rather than competing with it. The coconut milk frosting is whipped until light and is gently flavored with a little extra orange juice and zest for balance.

Notes on key ingredients

• Blood oranges: Use fresh blood orange juice and zest for the best flavor. The recipe uses about 4 blood oranges total (juice and zest). If they’re out of season, substitute navel oranges and adjust sweetness if needed.
• Extra virgin olive oil: Olive oil keeps the cake moist and lends a subtle savory depth that pairs well with chocolate. Choose a mild, good-quality oil so the flavor complements the cake.
• Natural cocoa powder: This recipe is written for natural (unsweetened) cocoa powder. Natural cocoa is acidic and reacts with baking soda for proper leavening. Dutch-processed cocoa has a different acidity and has not been tested in this recipe.

How to make the cake

Preheat the oven to 325°F and grease a 9-inch springform or round cake pan. In a large bowl, whisk together the sugar, blood orange juice and zest until the sugar has begun to dissolve. Whisk in the olive oil and milk, then add the eggs one at a time, mixing until combined.

In a separate bowl, whisk the whole wheat flour, natural cocoa powder, baking soda and salt. If your cocoa is lumpy, sift it first. Gradually fold the dry ingredients into the wet mixture, stirring until smooth and uniform.

Pour the batter into the prepared pan and gently tap the pan on the counter to release large air bubbles. Bake at 325°F for about 29–32 minutes, or until a toothpick inserted in the center comes out clean. Remove the cake from the oven and allow it to cool completely on a wire rack.

For the frosting, chill two cans of full-fat coconut milk in the refrigerator for at least 24 hours. Scoop the solidified cream into a mixing bowl and whip on high with an electric mixer. Add the juice and zest from one blood orange and continue to whip until smooth and creamy. Spread the coconut frosting over the cooled cake, then refrigerate until the topping firms up. Finish with chocolate shavings if desired, slice, and serve.

Storage and freezing

Because the frosting is coconut-based, the finished cake should be covered and refrigerated. An unfrosted cake can be stored at room temperature, tightly covered.

Unfrosted, the cake keeps well for 4–5 days at room temperature. Once frosted, store in the refrigerator and consume within 2–3 days. You can freeze the unfrosted cake for up to 3 months: cool completely, wrap tightly in plastic wrap, and thaw in the refrigerator or at room temperature before frosting. Freezing with the coconut frosting is not recommended, as the texture may change.

Recipe tips and substitutions

• Zesting: Cold, firm oranges are easier to zest. Zest before juicing so the fruit stays firm while you work.
• Air bubbles: After pouring the batter into the pan, tap it gently on the counter to help trapped air escape. Be cautious with springform pans: tap lightly so batter doesn’t leak from the bottom.
• Pan size: A regular 9-inch round pan is an acceptable alternative to a 9-inch springform. If using a smaller pan, the cake will be thicker and require additional baking time.
• Frosting consistency: The coconut whip may seem slightly loose once you add orange juice, but it will firm up in the fridge while still retaining a silky, spreadable texture. A small amount of orange juice and zest tones down the coconut flavor and brightens the frosting.

Other dairy-free cakes to try

• 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 with your feedback or questions.

📖 Recipe