Blood Orange Bundt Cake with Salted Chocolate Ganache

Blood Orange and Salted Chocolate Bundt Cake {Gluten-Free, Vegan, Refined Sugar-Free}

5 from 5 reviews

A moist, spongy bundt cake for serious chocolate orange lovers. {Gluten-Free, Vegan, Refined Sugar-Free}



  • ⅓ cup blood orange juice
  • 1 cup unsweetened applesauce {if you have pulp from juicing the oranges, use as much of it as you've got + applesauce to make up a cup in total}
  • 1½ cups maple syrup {or agave, brown rice syrup, etc.}
  • ¼ cup olive oil
  • 2 tsp pure vanilla extract
  • 1 tsp almond extract
  • 1 tbsp lemon juice


  • 1 cup brown rice flour
  • ¾ cup tapioca starch
  • ½ cup sweet rice flour {aka glutinous rice flour/moci/mochico flour}
  • ¾ tsp guar gum
  • 1 tbsp cinnamon
  • 1 tbsp cocoa powder
  • ⅛ tsp of each of the following: nutmeg, cloves, cardamom
  • dash of salt
  • 1 tsp baking soda


  • 1 coarsely chopped blood orange {or more to taste}, peel included {if your orange peel is very thick and bitter, then only use a little and discard the rest, but including some or all adds a better flavor}

Salted Chocolate Ganache:


  1. Preheat oven to 350F. Grease a non-stick bundt cake pan and set aside.
  2. Mix all wet ingredients in a mixing bowl. Add in dry ingredients and mix everything thoroughly. Quickly add in the fold-in chopped orange, mix through, and immediately transfer the cake batter into the bundt pan. Make sure it is distributed evenly.
  3. Bake in a pre-heated oven for approximately 55 minutes, or until a skewer inserted down the center comes out dry. Remove from oven and cool on a wire rack. Once cool to the touch, place the cake in the fridge for about 15 minutes to chill externally {this will help the chocolate topping set faster}.
  4. To prepare the chocolate topping, melt the chocolate, then stir in the rest of the ingredients until smooth. Pour or drizzle over chilled cake as desired. Serve immediately, or can place in the fridge for about 15 minutes for the chocolate topping to harden more. Enjoy!


*I used a 250ml measuring cup for this recipe.