Cara Cara Orange Chocolate Cake

-adapted from Kelsey Siemens - The Farmer’s Daughter


  • 3/4 cup (130 g) semi sweet chocolate chips
  • 3 large eggs, divided into whites and yolks
  • 1/2 cup (100 g) granulated sugar
  • 1/2 cup (110 g) packed brown sugar
  • 1 tablespoon Sunkist® Cara Cara orange zest
  • 1 tablespoon Sunkist® Cara Cara orange juice
  • 2/3 cup Bella Nonnas Blood Orange Fused Ollive Oil
  • 1/4 cup (22 g) cocoa powder
  • 1/2 cup (56 g) coconut flour
  • 1 teaspoon Bella Nonnas Vanilla Dark Balsamic Vinegar
  • 1/2 teaspoon salt
  • 1/2 of one Sunkist® Cara Cara orange, sliced thinly


  • Preheat the oven to 350 degrees F. Line a 9-inch pan with parchment paper and set aside.
  • Melt the chocolate using a double boiler, or simply in the microwave - be sure to stir often. Once melted, set aside to cool slightly.
  • In a small bowl, mix the granulated and brown sugars together with the Sunkist® Cara Cara orange zest. Rubbing the zest into the sugar helps boost the flavor.
  • In the bowl of a stand mixer fitted with a whisk attachment (or simply a large bowl with a hand mixer), whip the egg whites to stiff peaks. Transfer the egg whites to a separate, clean bowl, and set aside.
  • Switch to the paddle attachment, and mix the sugars, egg yolks, Sunkist® Cara Cara orange juice, olive oil, cocoa powder, coconut flour, Vanilla Balsamic, and salt together on medium until combined. Use a spatula to scrape down the sides and bottom of the mixing bowl. With the mixer on low, slowly add the melted chocolate and mix until combined.
  • Use a spatula to gently fold the egg whites into the rest of the batter - careful not to mix more than you have to.
  • Transfer the batter to the prepared pan.
  • Slice a Sunkist® Cara Cara orange very thinly, carefully peel each slice, and arrange the slices on the top of the cake.
  • Bake for 40-45 minutes, or until an inserted toothpick comes out with just a few moist crumbs. Remove from the oven and allow to cool for 5-10 minutes before carefully removing from the pan.
  • Best served immediately, while warm and gooey. 


 Optional toppings: powdered sugar, ice cream, whipped cream, balsamic drizzle