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Blood Orange Chocolate Cake topped with coconut whip and chocolate shavings and being sliced and served onto pink plates.

Blood Orange Chocolate Cake (Dairy-Free)

  • Author: Leanne
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 3 hours
  • Yield: 12 slices
  • Category: Desserts
  • Method: Bake
  • Cuisine: Dairy-Free


Blood Orange Chocolate Cake is ultra chocolatey with a light and tender texture and an orange infused coconut cream topping. It’s an easy, dairy-free cake with simple ingredients that’s perfect to whip up when you’re craving a little something sweet!


For the cake:

  • 1/4 cup blood orange juice (about 3 oranges)
  • 2 tablespoons blood orange zest (about 1 orange)
  • 3/4 cup coconut sugar
  • 2/3 cup extra virgin olive oil
  • 1/2 cup unsweetened nut milk
  • 3 large eggs
  • 1 1/2 cups whole wheat flour
  • 1/2 cup natural cocoa powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon kosher salt

For the frosting:

  • 2 cans (400 ml) full fat coconut milk, refrigerated for 24 hours
  • 1 blood orange, juiced
  • 2 teaspoons blood orange zest


  1. Pre-heat oven to 325F and grease a 9-inch springform pan.
  2. In a large bowl, whisk together the orange juice, zest and sugar until the sugar is almost dissolved.
  3. Whisk in the oil, milk and then eggs one at a time.
  4. In a separate bowl, whisk together the flour, cocoa, baking soda and salt. (Sift together if cocoa is lumpy).
  5. Gradually add the dry ingredients to the wet mixture, stirring well after each addition.
  6. Pour the batter into the prepared pan. Gently tap the bottom and sides of the pan to release any air bubbles.
  7. Bake for 29-32 minutes, or until a toothpick inserted in the middle of the cake comes out clean.
  8. Remove from oven and let cool completely on a wire rack.
  9. In a large mixing bowl, scoop out the solidified coconut milk and using an electric mixer, beat on high speed. Add the juice and whip until smooth and creamy. Stir in the zest.
  10. Leaving the cake in the springform pan, spread the frosting onto the top of the cooled cake. Refrigerate until the frosting is set.
  11. Top with chocolate shavings (if desired), slice and serve.
  12. Store any leftovers in an airtight container in the refrigerator and enjoy within 2-3 days.


  1. If you don’t have a 9-inch springform pan, you can use a regular 9-inch round cake pan or a 9-inch square pan. If you go smaller, the cake will be thicker and will require additional baking time.
  2. The coconut milk frosting will seem a little runny, but it will firm up in the refrigerator.
  3. Be sure to check out the FAQ as well as the tips and substitutions section above the recipe for more detailed advice and suggestions for making this recipe.

Keywords: blood orange cake, chocolate olive oil cake