Grain-Free Blood Orange Cake


Serves 12


  • 1 1/2 cups almond flour
  • 3/4 cup arrowroot starch
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup butter, softened
  • 3/4 cup maple syrup
  • 3 large eggs
  • 3 tablespoons fresh blood orange juice
  • sprinkle turbinado sugar
  • thinly sliced blood oranges


  1. Preheat oven to 350°.
  2. Combine almond flour, arrowroot starch, baking powder, and salt in a medium bowl.
  3. Beat softened butter and maple syrup in another bowl until creamy. Beat in eggs, one at a time, until combined. Stir in blood orange juice.
  4. Add almond flour mixture to butter mixture and mix to combine.
  5. Line a 9-inch cake pan with parchment paper. Butter parchment and sprinkle with a thin layer of turbinado sugar. Place thinly sliced blood oranges in a pattern on top of sugar, folding thin slices into the sides if desired.
  6. Pour batter evenly over blood orange slices. Bake at 350° for 35 minutes or until a pick inserted in the center of the cake comes out clean.
  7. Allow cake to rest for 5 minutes. Carefully invert cake onto a clean platter, removing and discarding parchment. Sprinkle with powdered sugar, if desired.
Click for nutritional information
Calories 248
Carbohydrates 24.2g
Fiber 1.8g
Sugar 12.9g
Fat 15.9g
Protein 4.6g
Sodium 76mg