Name: Vegan Gluten-Free Chocolate Orange Cake Recipe
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Cuisine: Vegan
Ingredients: 1 1/4 cup Gluten-Free Measure-For-Measure Flour (150 grams); 1/2 cup Unsweetened Cocoa Powder (40 grams); 1/2 teaspoon Cinnamon; 1/2 teaspoon Kosher Salt; 1/2 teaspoon Baking Powder; 1/4 teaspoon Baking Soda; 1 cup Granulated Sugar (200 grams); 1 Tablespoon Fresh Orange Zest (from about 1 large orange); 1 1/4 cup Almond Milk, Warmed (or your favorite dairy-free milk); 1/3 cup Coconut Oil, melted and cooled slightly; 1 Tablespoon White Vinegar; 2 teaspoons Vanilla Extract; 1 cup Dairy-Free Dark Chocolate Chips (or Semi-Sweet Chocolate Chips); 1/2 cup Full-Fat Canned Coconut Milk (can substitute 1/4-1/2 cup other non-dairy milk); 1 Tablespoon Coconut Oil; 1/2 teaspoon Fresh Orange Zest (optional, for extra flavor)

There’s something about the bright, zesty aroma of oranges mingling with rich chocolate that simply feels like a warm hug. This Vegan Gluten-Free Chocolate Orange Cake Recipe captures that perfect balance, offering a moist, fudgy treat that’s both comforting and delightfully fresh—ideal for anytime you want to impress without fuss.

A slice of dark chocolate cake with one thick layer, topped with smooth, shiny dark chocolate frosting. On top, there is one dry orange slice and a piece of chocolate shaped like a fan. The cake slice is on a white plate with a silver fork beside it, all on a white marbled surface. In the background, there is a round chocolate cake decorated with more dry orange slices. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Vegan Gluten-Free Chocolate Orange Cake Recipe
Top Tip
How to Serve Vegan Gluten-Free Chocolate Orange Cake Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Vegan Gluten-Free Chocolate Orange Cake Recipe

Why You'll Love This Recipe

I’ve made my fair share of vegan and gluten-free cakes over the years, and this Chocolate Orange Cake quickly became a go-to for celebrations and cozy afternoons alike. It’s not just about being allergy-friendly—it genuinely nails that fudgy texture and vibrant flavor that makes you want seconds.

Perfectly Balanced Flavor: The bright orange zest cuts through the rich cocoa, creating an irresistible mix of citrusy and chocolatey notes.
Moist and Fudgy Texture: Thanks to coconut oil and canned coconut milk, the cake stays tender and fudgy, never dry or crumbly.
Totally Allergy-Friendly: It's vegan and gluten-free, so it works beautifully for many diets and tastes, without compromising on flavor.
Easy and Reliable: You don’t need fancy ingredients or equipment, making it simple enough for last-minute baking sessions.

A single-layer round chocolate cake with a smooth, shiny dark chocolate frosting covering the top, placed on a white plate. On the right side of the cake's surface, there are five thin, round, dried orange slices arranged overlapping each other. Small chocolate shavings are scattered near the orange slices on the cake. Around the plate on a white marbled surface are a few more dried orange slices, a silver fork, and an open piece of dark chocolate wrapped in orange foil. The background includes a white milk bottle and stacked white plates. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this Vegan Gluten-Free Chocolate Orange Cake Recipe plays a role in making the texture just right and the flavors sing. Using a measure-for-measure gluten-free flour makes it easy, and the combination of warm almond milk with vinegar helps the cake rise and stay moist.

Flat lay of a small mound of gluten-free flour, a small mound of unsweetened cocoa powder, a small heap of ground cinnamon, a few crystals of kosher salt scattered neatly, a small pile of baking powder, a pinch of baking soda, a small mound of granulated sugar lightly mixed with fresh orange zest, a peeled large orange with bright orange zest curls beside it, a small white ceramic bowl of warm almond milk, a small white ceramic bowl with melted coconut oil, a small white ceramic bowl of white vinegar, a small white ceramic bowl with vanilla extract, a small white ceramic bowl filled with dark chocolate chips, a small white ceramic bowl of thick full-fat canned coconut milk, all ingredients fresh and natural, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Gluten-Free Measure-For-Measure Flour: Using a blend designed for one-to-one substitution helps the cake hold together without any dense patches.
Unsweetened Cocoa Powder: This adds deep chocolate richness without extra sugars that could throw off balance.
Cinnamon: Just a hint to warm up the flavors and complement the orange zest perfectly.
Kosher Salt: Enhances all the other flavors and balances sweetness.
Baking Powder & Baking Soda: These leavening agents give the cake a nice rise and tender crumb.
Granulated Sugar: Rubbing the orange zest into the sugar releases fragrant oils for a boost of fresh citrus aroma throughout the cake.
Fresh Orange Zest: Delivers that bright, fresh burst of flavor that makes this cake feel special.
Almond Milk (or dairy-free milk): Warmed for better mixing and activated by the vinegar for lift.
Coconut Oil: Melted and cooled, it adds moisture and a subtle tropical hint that's absolutely dreamy here.
White Vinegar: Reacts with baking soda to help the cake rise and keep it fluffy.
Vanilla Extract: Adds a lovely sweetness and enhances the chocolate notes.
Dairy-Free Dark Chocolate Chips: These melt into the ganache, creating a silky, glossy topping that's pure indulgence.
Full-Fat Canned Coconut Milk: Makes the ganache ultra creamy and luscious.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about this cake is how easy it is to personalize. Whether you like it a bit more citrusy, or with an extra fudgy feel, small tweaks can make it your own. Plus, it adapts beautifully to whatever dairy-free milk or garnish you prefer.

More Orange Zest: When I’m in the mood for a zesty punch, I add extra zest both in the batter and on top of the ganache—makes it really sing!
Spice it Up: Try adding a pinch of ground nutmeg or allspice if you want deeper spice notes, especially fun around the holidays.
Nutty Crunch: Fold chopped toasted walnuts or pecans into the batter for some texture contrast.
Alternative Milk: I’ve used oat, cashew, and even soy milk—all work fine as long as they’re warmed.

Step-by-Step: How I Make Vegan Gluten-Free Chocolate Orange Cake Recipe

Step 1: Preheat and Prep Your Tools

Start by preheating your oven to 350°F (175°C). Then, lightly grease an 8-inch round cake pan—don’t forget to line the bottom with parchment paper to help the cake release easily. I often tap the pan a couple of times after greasing just to make sure every spot is covered without excess oil pooling.

Step 2: Mix Those Dry Ingredients

In a medium bowl, whisk together the gluten-free flour, cocoa powder, cinnamon, salt, baking powder, and baking soda. Getting these evenly distributed helps the cake bake consistently and gives it that perfect crumb.

Step 3: Orange Zest Meets Sugar

Here’s a little trick I swear by: combine the sugar with fresh orange zest, then rub them together with clean fingertips until the sugar looks lightly tinted and smells amazing. This step really unlocks the fresh citrus oils and makes the flavor pop right from the first bite.

Step 4: Combine Wet Ingredients

Add the warmed almond milk, melted coconut oil, white vinegar, and vanilla extract to the sugar and zest mixture. Whisk everything until smooth. The warmth from the milk helps activate the vinegar and leavening agents—this is key for a nice rise!

Step 5: Bring It All Together

Slowly add your dry ingredients to the wet, stirring gently just until combined. Don’t overmix; you’ll want to keep the batter light and airy so your cake stays tender. A few small lumps are okay!

Step 6: Bake and Cool

Pour the batter into your pan, gently tap it on the counter to release any trapped air bubbles, and bake for 35-40 minutes. Start checking around 35 minutes by inserting a toothpick—ideally, it should come out with just a few moist crumbs. Let the cake cool in the pan for 5 minutes before running a knife around the edges and turning it out onto a rack. I like to flip the rack over on top, then invert—the cake lands perfectly every time.

Step 7: Make the Ganache and Decorate

Heat the canned coconut milk with a bit of coconut oil and orange zest in the microwave until steaming. Pour it over the chocolate chips in a bowl, then stir slowly until you get a smooth, glossy ganache. Pour this over the cooled cake and smooth with a spatula. I usually let it set at room temp, then add fresh orange zest or chocolate shavings just before serving.

Top Tip

From baking this cake many times, I’ve learned a few tricks that always help it come out flawless and delicious. Don’t skip these—they can make a huge difference!

Warm the Milk: I promise it’s worth the extra minute—warm milk activates the vinegar and baking soda, giving the cake a lift and tender crumb.
Rub the Zest into Sugar: This simple step releases the essential oils, delivering surprisingly strong orange flavor that feels natural and fresh.
Don’t Overmix: Stir just until the dry and wet ingredients unite; overmixing can make the cake dense and tough, especially gluten-free.
Use Full-Fat Coconut Milk for Ganache: Low-fat options won’t give you that rich, silky finish that makes the ganache magical.

How to Serve Vegan Gluten-Free Chocolate Orange Cake Recipe

vegan gluten-free chocolate orange cake - Serving Suggestion

Garnishes

I love finishing this cake with a sprinkle of fresh orange zest and a few flakes of sea salt right on the ganache. If I’m feeling fancy, I’ll add edible flowers or some candied orange peel for festive occasions—it’s simple but makes a beautiful statement.

Side Dishes

This cake pairs wonderfully with a scoop of dairy-free vanilla ice cream or some fresh berries to balance the richness. Sometimes I serve it alongside a cup of rich coffee or an herby tea to cut through the chocolate orange sweetness.

Creative Ways to Present

For a special occasion, layer this cake with dairy-free whipped cream and orange segments between layers to turn it into a stunning layered torte. Alternatively, cut into elegant mini squares, dust with cocoa, and serve on pretty plates for tea parties or potlucks.

Make Ahead and Storage

Storing Leftovers

I store leftover slices in an airtight container at room temperature for up to two days. If your kitchen is warm, pop it in the fridge, but bring to room temp before serving for the best texture and flavor.

Freezing

To freeze, wrap individual cake slices tightly in plastic wrap, then place in a freezer-safe bag. I freeze portions like this often and simply thaw overnight in the fridge, then warm slightly before serving. The ganache stays luscious even after freezing!

Reheating

I usually warm slices gently in the microwave for about 15 seconds to revive that fudgy feel. Avoid overheating or it might dry out. Pair with a cold scoop of ice cream or a warm drink for a perfect snack.

Frequently Asked Questions:

Can I substitute another gluten-free flour?

Absolutely! Just make sure it’s a good 1:1 gluten-free blend that contains xanthan gum or similar binding agents, as that helps keep the cake from being crumbly. Measure-for-measure blends work best here.

Is it necessary to warm the almond milk?

Warming the almond milk activates the vinegar and helps the leavening perform better, giving your cake a lighter texture. It’s a small step that makes a big difference, so I recommend it.

Can I use fresh orange juice instead of zest?

Fresh orange juice can be added for extra orange flavor, but don’t replace the zest entirely—it offers essential oils and aromatic compounds you don’t get in juice. You can add a tablespoon of juice alongside the zest for more zing.

How do I make sure the ganache sets properly?

Use full-fat canned coconut milk and allow the ganache to cool at room temperature before refrigerating briefly if needed. If your kitchen is warm, the ganache might stay soft longer, so popping it in the fridge for 15-20 minutes helps set it nicely before serving.

Final Thoughts

This Vegan Gluten-Free Chocolate Orange Cake Recipe holds a special place in my baking arsenal—not just because it meets so many dietary needs, but because it’s truly delicious and satisfying. Every time I slice into it, I’m reminded how simple ingredients and a little attention can create something memorable. I can’t wait for you to try it and make it your own; it’s the kind of cake you’ll want to share over a cozy chat or a celebratory moment.