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  • Writer's pictureGutsy Baker

Blood Orange Olive Oil Loaf Cake (Gluten Free, Dairy Free)

Who doesn’t love a good blood orange? They are not only delicious but they are so beautiful, especially in bakes. I haven’t been able to tolerate citrus on its own for awhile because of a sensitive stomach, but I LOVE to bake with citrus, and I do great with it in desserts and dishes. I was so excited for blood oranges this year, I stocked up on bags while they were in season. Well, now I have to use up all the oranges in the fridge before I travel back home. I loved the chocolate blood orange cake so much that I decided to make another loaf cake in addition to, and this one is so good! It has a whole different flavor profile and is a great breakfast or snacking cake. It’s super moist and full of olive oil orange flavor.

I can’t wait until I get back to the farmer markets in LA to stock up on more blood oranges!! Not only are they delicious but they are beautiful and they bake so well. If are looking for a delicious gluten free dessert, this cake is the perfect compliment to tea or coffee, or even enjoyed as an afternoon gluten free snack. It is also gut-friendly and safe on a low fodmap diet.

This blood orange olive oil loaf cake is gluten free, dairy free and refined sugar free!

This recipe calls for an all purpose gluten free flour blend, I like to use Bob’s Red Mill or King Arthur. There is no dairy in this recipe, it calls for a small amount of non-dairy milk, and any milk will work here (but the heavier the better!) It is sweetened with coconut sugar like most of my bakes. Coconut sugar is low glycemic and is safe on most diets, it doesn’t taste like coconut!

Is gluten free blood orange olive oil cake easy to make?

This cake is easy to make. You do have to take time to zest and squeeze the oranges. Once the oranges are squeezed and zested, it’s just mixing together the ingredients and baking it up!

How to store this blood orange olive oil chocolate cake:

This cake stores well on the countertop for one day tented with tinfoil, or airtight for more moisture. Then it can be transferred to the refrigerator and stored for up to 7 days, or the freezer for up to 6 months in an airtight container. Because of the high moisture content in this cake and orange zest throughout, it will get moldy if left on the counter for more than 2 days.

What special kitchen tools are needed?

A zester or cheese grater for zesting the oranges. And a 9”x 5” loaf pan.

What is in this gluten free blood orange cake?

Gluten Free All Purpose Flour: Any 1:1 GF flour should work in this recipe, I have used Bob’s Red Mill and King Arthur. Unfortunately I have yet to try any paleo flours here yet.

Baking Soda and Powder: I add a lot in this recipe because it’s a heavy batter and baking powder and soda give it a little lift

Sea Salt: Sea salt balances out sweetness in dessert recipes

Olive Oil: This makes your cake so rich, moist and adds a nice olive oil flavor

Blood Orange Juice and Zest: The hero of this cake! I love blood oranges but any oranges will work in this recipe

Coconut Sugar: My go to sweetener, it’s low glycemic and does not taste like coconut! But any granulated sugar will work

Non Dairy Milk: Just a touch to add moisture to the cake. This can also be replaced with any plain yogurt

Eggs: The eggs give the cake a nice fluffy texture. I have not tried any subs here but I do think using flax will be too dense, my best guess for a sub would be chickpea brine/aquafaba ‘eggs’

How do I make my own unrefined powdered sugar?

Place any granulated sweetener in a high speed blender for 30-60 seconds. I use my Vitamix and place the sugar in my dry container. I prefer to use coconut sugar because it is my go to low glycemic sweetener but you can use any granulated sugar, even monkfruit. Powdered sugar is great to have on hand for frostings, icings, and shortbread cookies so I like to make a bunch and store it for later

Can I make this cake vegan?

This cake is dairy free, so replacing the eggs will make it vegan. I have not tried any subs here but I do think using flax will be too dense. My best guess for a sub would be chickpea brine/aquafaba ‘eggs’. If you try it, let me know how it comes out!


You’ll need 3 blood oranges (any orange)


  • 2/3 cup coconut sugar

  • zest of 3 blood oranges

  • 1/2 cup blood orange juice

  • 2 tbsp + 2 tsp non-dairy milk

  • 3 eggs, room temp

  • 1/2 cup olive oil

  • 1 3/4 cup All Purpose GF flour, I use Bob’s or King Arthur 1:1

  • 1 1/2 tsp baking powder

  • 1/4 tsp baking soda

  • 1/4 tsp sea salt


  • 2 tbsp blood orange juice

  • 1/2 cup of powdered sugar, see notes for unrefined

  • Optional: crushed pistachios or toasted nuts

Make the blood orange olive oil cake:

1. Zest the oranges in a medium mixing bowl. Squeeze the oranges into another small bowl until you yield 1/2 cup. Set aside.

2. Set oven to 350F. Line a 9x5” loaf pan with parchment and oil up the sides, or spray well with cooking spray.

3. Add coconut sugar into the orange zest bowl and rub together until fully combined. Add the 1/2 cup of blood orange juice, milk, eggs and whisk together.

4. In another bowl, mix together the flour, baking powder, baking soda and salt until well blended. Add this to the wet ingredients, combine until smooth, and finally gently mix in the olive oil. Mix until fully incorporated and a smooth batter forms.

5. Transfer to loaf pan. Gently tap the pan to smooth the batter out and release any air bubbles. Bake for 50-55 minutes, top will brown and crack and toothpick will come out clean with just a few crumbs.

6. Optional to squeeze extra orange juice over the top, and/or make the glaze: In a small bowl, mix together the orange juice and the powdered sugar until smooth, and spread or pour on top. I think this is the perfect compliment because the bread isn’t sweet! And top with crushed pistachios/nuts. Enjoy!

If you love oranges, you'll also love this gluten free blood orange chocolate cake!

Recipe notes:

  • You can use any oranges in this recipe if you do not have blood oranges

  • I have not tried any egg subs but I do think using flax will be too dense. My best guess for a sub would be chickpea brine/aquafaba ‘eggs’. If you try it, let me know how it comes out!

If you make this blood orange olive oil cake, let me comments or ratings below! Also, be sure to tag me on Instagram @gutsy_baker so I can see and share your creations!

xo Stephanie


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