Paleo Blood Orange Spice Cake

Procrastibaking. Probably my favorite form of procrastination. I’m not generally a procrastinator—regular readers might remember how unchecked list items have the ability to drive me crazy. I am however, a procrastibaker. If I’m procrastinating, I’m probably procrastibaking. I like to sneak things like “Make that quick bread you’ve been thinking about” onto my To Do Lists.  

Of course I start with the things that have deadlines: write paper, take quiz, catch up on X. But at some point I lose my steam. Some days it only take an hour to wear me down, other days I can chug through three papers before looking up. Tired, with a case of brain-fry, I think Is there something—anything- else I can do right now? The answer: Yes. Because I put that extra thing on my list. Gleefully I get up from the my seat, and start procrastibaking.  

This Blood Orange Spice Cake is in part the result of procrastibaking. I had been wanting to make something using citrus fruits before citrus season was totally behind us (by the time I hit “publish” on this, it likely will already be behind us), so when I needed a distraction, and a creative outlet, this is what I worked on. The way the warm spices in this recipe play with the fresh flavor of orange zest makes it ideal for enjoying alongside a cup of tea.

My recommendation: Pull this loaf from the oven, and let it cool for about 10 minutes. While it’s still warm—almost steaming- slice off a thick chunk. Spread a pat of butter (or coconut butter!) across the slice, letting it melt into the crumb. Grab a mug of Earl Grey, and munch away. 

Paleo Blood Orange Spice Cake

1 cup almond flour

1/4 cup arrowroot flour 

1/4 cup coconut flour

1/4 teaspoon salt 

1/2 teaspoon baking soda

1/4 teaspoon ground cloves 

1/4 teaspoon ground nutmeg 

1/3 cup blood orange juice 

2 tablespoons honey

1/4 teaspoon vanilla 

3 eggs 

1/4 cup coconut milk, canned full fat 

Optional for "icing":

1/4 cup melted coconut butter

1 tablespoon melted coconut oil

2 - 3 inch vanilla pod


1. Preheat the oven to 350°F. Grease a loaf pan with coconut oil. 

2. In a medium mixing bowl, whisk together the dry ingredients until no clumps remain: almond flour, coconut flour, arrowroot flour, baking soda, salt, cloves, nutmeg. 

3. In a separate mixing bowl, whisk together the wet ingredients: orange juice, eggs, coconut milk, vanilla. When the wet ingredient are fully incorporated, fold the mixture into the dry ingredients. Use a spatula to mix them together until a batter forms. No dry clumps should remain. Scrape the batter into prepared loaf pan, and use the spatula to smooth into an even layer. 

4. Bake for 30 - 35 minutes, or until a toothpick, inserted into the center of the loaf, comes out clean. 

5. Remove the loaf from the oven, and set aside to cool. Once cool enough to handle, loosen the loaf from the pan by running a knife around the edge of the pan. Flip the pan upside down and gently tap until the loaf comes free. If making the vanilla coconut icing, scrape the beans from the vanilla pod and whisk the beans into melted coconut butter and oil. Drizzle the top of the loaf with the mixture.