Description
This moist gluten-free vegan Chocolate Orange Cake combines fudgy chocolate with fresh orange zest and warming spices, creating an easy yet elegant dessert perfect for holidays or special occasions. Featuring dairy-free ingredients and a luscious chocolate ganache, this cake offers a delightful plant-based treat rich in flavor and texture.
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
Wet Ingredients
- 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
Chocolate Ganache
- 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 evenly combined. Set aside.
- Rub Zest Into Sugar. In a large bowl, combine 1 tablespoon fresh orange zest with granulated sugar. Use clean fingertips to rub the zest into the sugar until it becomes lightly orange and fragrant.
- Combine Wet Ingredients. Add the warmed almond milk, melted coconut oil, white vinegar, and vanilla extract to the orange-sugar mixture. Whisk until smooth and well mixed.
- Add Dry Ingredients To Wet Ingredients. Gradually add the dry ingredients into the wet ingredients, stirring gently until just combined without large lumps or dry spots.
- 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 for 5 minutes in the pan. Run a thin knife around the edges, then invert the cake onto a wire rack to cool completely. Flip it as needed to have the cake on top of the rack to cool evenly.
- Make Ganache & Decorate. In a microwave-safe bowl, heat the coconut milk, 1/2 tablespoon coconut oil, and 1/2 teaspoon orange zest until steaming, close to simmering. Add the chocolate chips and stir until melted and glossy. Pour the ganache over the cooled cake and smooth with an offset spatula. Let set before serving.
- Serve & Store. Enjoy the cooled cake garnished as desired. Store leftovers in an airtight container at room temperature for 1-2 days or freeze for up to 2 months.
Notes
- This cake pairs beautifully with fresh berries or a dusting of powdered sugar for extra presentation.
- Use a dairy-free milk of your choice if almond milk is not preferred or available.
- The orange zest in the sugar intensifies the citrus flavor, so don’t skip this step.
- Make sure to fully cool the cake before adding ganache to ensure a smooth topping without melting.
- For a more intense chocolate flavor, use semi-sweet or bittersweet dairy-free chocolate chips.
- To keep the cake moist, avoid overbaking: start checking doneness at 35 minutes.
Nutrition
- Serving Size: 1 slice (based on 10 servings)
- Calories: 320 kcal
- Sugar: 24 g
- Sodium: 190 mg
- Fat: 18 g
- Saturated Fat: 12 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 5 g
- Protein: 3 g
- Cholesterol: 0 mg
