Description
A moist gluten-free vegan Chocolate Orange Cake combining fudgy chocolate with fresh orange zest and a hint of spice, perfect for an easy and elegant dessert.
Ingredients
Scale
Dry 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)
Wet Ingredients
- 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
Ganache and Garnish
- 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)
Instructions
- Preheat & Prep: Preheat the oven to 350 degrees F. Lightly grease an 8-inch round cake pan and line the bottom with parchment paper.
- Combine Dry Ingredients: In a medium bowl, whisk together gluten-free flour, cocoa powder, cinnamon, kosher salt, baking powder, and baking soda until well combined, then set aside.
- Rub Zest Into Sugar: In a large bowl, combine 1 tablespoon of fresh orange zest with granulated sugar. Use clean fingertips to rub the zest into the sugar until it becomes light orange and fragrant.
- Combine Wet Ingredients: Add the warmed almond milk, melted coconut oil, white vinegar, and vanilla extract to the orange-infused sugar. Whisk until fully combined.
- Mix Dry Into Wet: Gradually add the dry ingredient mixture into the wet ingredients. Stir gently until just combined, ensuring no large lumps or dry patches remain.
- Bake: Pour the batter into the prepared cake pan. Gently tap the pan on the counter to release air bubbles. Bake for 40 minutes, or until a toothpick inserted in the center comes out clean with a few moist crumbs.
- Cool & Turn Out: Allow the cake to cool in the pan for 5 minutes. Run a thin knife around the edges, then invert onto a wire rack to finish cooling completely.
- Make Ganache & Decorate: In a microwave-safe bowl, heat the canned coconut milk, 1 tablespoon coconut oil, and 1/2 teaspoon fresh orange zest until steaming. Add chocolate chips and stir until melted and smooth. Pour over cooled cake and smooth with an offset spatula. Allow ganache to set.
- Serve & Store: Enjoy the cake with your favorite garnish. Store leftovers in an airtight container at room temperature for 1-2 days or freeze up to 2 months.
Notes
- This cake combines fudgy chocolate with fresh orange zest and a subtle spice for a deliciously moist dessert.
- Ensure the almond milk is warmed before adding to help melted coconut oil incorporate smoothly.
- Lining the cake pan with parchment helps prevent sticking and makes removing the cake easier.
- For a richer flavor, use full-fat coconut milk in the ganache but you can substitute with other non-dairy milk if preferred.
- Store cake in an airtight container to maintain freshness and freeze for longer storage.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 25 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 0 mg
