We’ve been going to the grocery store as a family lately. Weird, I know. I used to enjoy going to the store myself as it was kind of an escape but the past few months it’s felt more & more like torture. I kept extending the days between shops or ask my husband to pick something up on the way home. I think he was getting wise to that so a few Sunday’s back he suggested we all go to the store.

All of us? I asked

Sure, why not?

If 4 kids in a grocery store isn’t an adventure, then I don’t know what is.

This week, I just about fell over when I found blood oranges. I’m sure that’s a sight not uncommon for some people, but the store we typically hit isn’t as produce adventurous as some larger places. I almost wondered if the blood oranges where sent there by mistake… But quickly forgot about that as I loaded up a bag to the brim & then remembered I had 4 kids in the grocery store & that ain’t the time for day dreaming, my friends. Am I right?

I knew exactly what I’d make too. A gluten free olive oil and blood orange cake.

I use a tart pan with a removable center to easily invert the cake once it’s baked. Oh & for best results, make sure you get Otto’s Cassava Flour.

How to make a gluten free olive oil and blood orange cake

  • COOK TIME: 30 mins
  • TOTAL TIME: 40 mins
  • AUTHOR: Trisha
  • SERVES: 6 servings


  • 2 Blood Oranges (1 thinly sliced & set aside, 1 juiced with approx ¼ cup juice)
  • ¼ cup Coconut Sugar
  • Coconut Oil for greasing
  • Dry Ingredients:
  • ½ cup Coconut Flour, sifted
  • ⅓ cup Otto’s Cassava Flour, sifted
  • 1 teaspoon Baking Soda
  • ½ teaspoon Salt
  • 1 teaspoon Cinnamon
  • ¼ teaspoon Ground Clove
  • Wet Ingredients:
  • ½ cup Extra Virgin Olive Oil
  • ⅓ cup Maple Syrup
  • 2 Eggs, beated
  • 1 Tablespoon Vanilla
  • 2 Tablespoons Lemon Juice + Zest of 1 Lemon
  • ¼ cup Fresh Blood Orange Juice


  1. Preheat oven to 350.
  2. Using a tart pan with a removable bottom, line the bottom with parchment paper. Grease the parchment paper with melted coconut oil & then sprinkle the ¼ cup Coconut Sugar on top.
  3. Place the thinly sliced blood oranges on top of the coconut sugar.
  4. Set tart pan aside.
  5. In a large mixing bowl, sift dry ingredients & set aside.
  6. In a medium sized mixing bowl, add wet ingredients.
  7. Slowly add wet ingredients to dry ingredients & mix with a hand mixer until well combined.
  8. Using a spatula, pour the batter into the tart pan, on top of the sliced oranges.
  9. Place in the preheated oven & cook for 30 minutes or until a toothpick inserted in the center comes out clean.
  10. Once removed, let cool slightly until you can handle the pan.
  11. Place a plate on top of the cake & quickly flip it over to invert the cake.
  12. Remove the tart bottom & the parchment paper should peel up easily.
  13. Serve warm.

Love olive oil cakes? Don’t miss my Gluten Free Olive Oil & Pluot Cake!