This gluten-free and dairy-free , Blood orange cake will blow you away!

I am so excited about sharing this cake recipe with you. It has blood orange in it, which is only available for a very short period of time each year. And that time is now! I wanted to make something with this delicious fruit. So I made this healthy cake. It is absolutely delicious!

This cake is incredibly simple. If you like citrus and nutty flavours then you will love this cake.

I've used almond flour in this recipe which helps to give this cake a super dense texture.

It’s also high in protein, fibre, healthy fats.

INGREDIENTS;

• 2-3 blood oranges, thinly sliced

• 2/3 cup light muscovado sugar

• 1/2 cup water

• 1/2 cup olive oil

• 1 cup coconut sugar

• 3 eggs

• 1/2 cup coconut yogurt

• 3/4 cup gluten free flour

• 2 cup almond flour

• 2 tsp baking powder

• 1 tsp vanilla

STEPS;

1)Pre-heat the oven to 160°C/320°F Grease a 20cm springform tin, line the bottom and sides with greaseproof paper. Set aside.

2)Dissolve the light muscovado sugar and water together in a pan. Bring the boil and add the orange slices (skin on). Reduce heat to medium and simmer for 8 minutes.

4)Remove from the heat. Place the orange slices around the bottom of the prepared tin. Covering as much of the space as you can. Reserve the syrup in the pan.

5)Place the coconut sugar, olive oil in a mixing bowl and whisk together. Beat in the eggs, one by one.

6)Add orange zest, coconut yogurt and vanilla whisk together until smooth.

7)Add the gluten free flour, almond flour, baking powder and vanilla to the mixture and whisk until well combined.

8)Pour the mixture over the orange lined tin.

9)Bake in the preheated oven for 40-45 minutes, or until a tester inserted in the centre will come out clean.

10)Remove and let cool 5 minutes. Invert the cake onto a serving platter and peel away greaseproof paper.

11)Drizzle the reserve syrup over the top of the cake.

12)Slice and enjoy!