Coconut Sugar Blood Orange Cake recipe #sugarfree |
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5 from 2 votes

Coconut Sugar Blood Orange Cake

The caramel, butterscotch, and almost coffee aroma from the coconut sugar really goes well in this Blood Orange Cake. 
Course Dessert
Cuisine Dessert
Keyword blood orange cake, Coconut Sugar Blood Orange Cake
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 10
Calories 183kcal
Author Jennifer Schmidt


  • 4 blood oranges
  • 1 cup plain flour all-purpose
  • 1 cup wholemeal flour whole wheat
  • 3/4 cup coconut sugar
  • teaspoon 
3/4 baking soda
  • 1/2 teaspoon fine grain sea salt
  • 4 tbs olive oil
2 eggs
  • 1/3 cup thick Greek yoghurt


  • Zest and then segment the oranges. Squeeze the juice out of the remaining orange into a jug and add the orange zest.
  • Preheat the oven to 180 celsius (350 fahrenheit). Butter and flour a 23 x 13 cm (9 x 5 inch) loaf tin.
  • In a large bowl, sift together the flours baking soda, and salt. Add the sugar and mix to combine.
  • Add the olive oil, eggs and yoghurt to the juice and zest and whisk to combine. Pour into the flour mixture and fold together until just combined. Scrape half the batter into the prepared pan and scatter with half the orange segments. Top with remaining batter. Arrange the remaining orange segments along the top of the cake and bake for 45 minutes or until cooked.
  • Cool in the pan for 10 minutes, then turn the loaf out of the pan onto a cooling wrack to cool completely.


If you don't have coconut sugar substitute brown sugar or raw sugar.


Calories: 183kcal | Carbohydrates: 29g | Protein: 3g | Fat: 6g | Sodium: 143mg | Potassium: 66mg | Fiber: 1g | Sugar: 8g | Vitamin A: 10IU | Vitamin C: 2.8mg | Calcium: 17mg | Iron: 1mg