Blood Orange Bundt Cake


This year for valentines day, we did most of our celebrating on Saturday and decided to enjoy a relaxing Sunday running errands and hanging out at home. So during our lazy day at home, I decided to bake something light and festive for the occasion. This blood orange bundt cake is light and fluffy with a sweet glaze that keeps it moist for you and someone special to enjoy (if you don’t polish it off all on your own). Happy Valentines Day!

2 C almond meal
4 eggs (separated)
1/4 C maple sugar
1 tsp baking soda
3/4 C maple syrup
juice and zest of 2 blood oranges (reserve the juice from 1/2 of an orange for the glaze)
2 tbsp cinnamon

5.46 ounce can of coconut milk
1/4 C maple syrup
juice from 1/2 blood orange
1/2 tsp vanilla extract


  • Preheat the oven to 350 degrees
  • In a food processor, add in the almond meal, maple sugar, orange (juice & zest), cinnamon
  • Pulse the food processor until everything is well combined
  • Then separate the eggs into whites and yolks
  • Add the yolks to the mixture in the food processor and pulse until well combined
  • Empty the food processor into another bowl and set aside
  • In a stand mixer, fitted with a whisk attachment, add in the egg whites and the baking soda
  • Whisk on medium until you get stiff peaks in the egg whites
  • Pour the egg whites into your almond meal mixture and fold gently with a spatula
  • Pour the batter into a greased bundt cake tin
  • Bake for 30-35 minutes — until a toothpick comes out clean
  • Let the cake cool on a rack for about 10 – 15 minutes
  • While the cake cools, skim off the coconut cream from the coconut milk
  • In a small bowl, whisk the coconut milk, maple syrup, blood orange juice and vanilla extract
  • Put the glaze in the fridge while the cake continues cooling
  • Once the cake is cool drizzle the glaze over the top and serve!