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 truly magical about the combination of rich chocolate and bright, zesty orange. This Vegan Gluten-Free Chocolate Orange Cake Recipe captures that magic perfectly—moist, fudgy, and just the right balance of sweet and citrusy. Whether it’s for a special occasion or simply to treat yourself, it’s a dessert that feels both indulgent and wholesome.

The image shows a slice of rich dark chocolate cake with a thick layer of smooth, shiny dark chocolate frosting on top. The cake looks moist and dense with a deep brown color. On the frosting, there is a round slice of dried orange standing upright, accompanied by a small piece of chocolate partially leaning against the orange. The slice sits on a simple white plate with a silver fork beside it. The background features the rest of the cake, also topped with round dried orange slices, set against a white marbled surface. 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

This cake holds a special place in my heart because it satisfies those chocolate cravings while still being allergy-friendly and full of wholesome ingredients. It’s one of those desserts that impresses guests without demanding hours in the kitchen.

Perfect Flavor Pairing: The fresh orange zest beautifully complements the deep cocoa, creating a bright yet comforting flavor profile.
Allergy-Friendly: Gluten-free and vegan, so it’s suitable for a variety of dietary needs without compromising taste.
Moist & Fudgy Texture: Thanks to coconut oil and full-fat coconut milk, this cake stays luxuriously tender and rich.
Simple to Make: No fancy tools or techniques — just easy-to-follow steps that guarantee success even if you’re new to gluten-free baking.

A round, single-layer dark chocolate cake sits on a white plate on a white marbled surface. The top of the cake is covered in smooth, shiny dark chocolate frosting with subtle waves. On one side of the cake's top, there are six thin, round dried orange slices arranged partly overlapping each other. Small chocolate shavings and tiny orange zest bits are scattered around the orange slices on the frosting. Around the plate, there are additional dried orange slices and a woman's hand gently holding the edge of the plate. In the background, an open chocolate wrapper and a glass bottle of milk are visible. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Vegan Gluten-Free Chocolate Orange Cake Recipe is thoughtfully chosen to achieve the perfect texture and flavor while keeping it allergy-conscious. Here’s why they’re important and a few tips before you shop.

Flat lay of a small mound of fine gluten-free flour, a small mound of rich unsweetened cocoa powder, a small heap of warm cinnamon powder, a small pile of coarse kosher salt, a small heap of baking powder, a tiny heap of baking soda, a small pile of granulated white sugar textured with fresh orange zest, a medium white ceramic bowl of warm almond milk, a small white ceramic bowl of melted coconut oil, a small white ceramic bowl of white vinegar, a small white ceramic bowl of clear vanilla extract, a small white ceramic bowl filled with glossy dark chocolate chips, a small white ceramic bowl containing thick full-fat canned coconut milk, and a whole fresh orange with bright orange peel placed alongside some additional small sprigs of orange zest, all arranged symmetrically 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 measure-for-measure blend takes the guesswork out of substituting flour and ensures the right structure.
Unsweetened Cocoa Powder: Opt for a good quality, unsweetened cocoa for that rich chocolate depth without extra sugar.
Cinnamon: Adds a warm hint of spice that layers beautifully with the orange and chocolate.
Kosher Salt: Essential for balancing flavors and enhancing the chocolate’s richness.
Baking Powder & Baking Soda: These leavening agents lift the cake so it’s tender, not dense.
Granulated Sugar: Rubbing orange zest into the sugar infuses the whole cake with bright citrus aroma from the start.
Fresh Orange Zest: Fresh zest is key — dried won’t provide the vibrant flavor you want here.
Almond Milk: Warmed almond milk adds moisture and a subtle nuttiness; other non-dairy milks can work too, but I find almond milk best.
Coconut Oil: This adds a luscious moistness and keeps the cake perfectly tender.
White Vinegar: Reacts with baking soda for lift and light crumb, and helps tenderize.
Vanilla Extract: A background note that rounds out all the flavors.
Dairy-Free Dark Chocolate Chips: Melting into the ganache, they create that glossy, irresistible topping.
Full-Fat Canned Coconut Milk: Essential for a creamy, rich ganache that sets beautifully.

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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

Over time, I’ve found little ways to tweak this Vegan Gluten-Free Chocolate Orange Cake Recipe to suit different tastes or occasions, and you can easily do the same to make it your own.

Zest Variations: I love swapping orange zest for blood orange or even tangerine for seasonal spins that add subtle new layers of flavor.
Add a Crunch: Toss in chopped toasted almonds or walnuts for a surprise texture contrast, which my family absolutely adores.
Swap the Chocolate: If dark chocolate’s too intense, semi-sweet works beautifully in both the batter and ganache.
Make It Mini: Try baking this recipe in cupcake tins for easy, party-perfect single servings.

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

Step 1: Preheat & Prep your pan

Start by preheating your oven to 350°F (175°C). Grease an 8-inch round cake pan lightly with coconut oil or non-stick spray, and line the bottom with parchment paper. This step is crucial because gluten-free cakes can stick more easily—trust me, parchment paper saves you from a heartbreaking crumble later on.

Step 2: Combine Dry Ingredients

In a medium bowl, whisk together your gluten-free flour, cocoa powder, cinnamon, salt, baking powder, and baking soda. Mixing dry ingredients thoroughly before adding wet ones ensures even distribution of leavening and flavor throughout the cake.

Step 3: Rub Orange Zest Into Sugar

Take the fresh orange zest and sprinkle it over the granulated sugar in a large mixing bowl. Use your fingertips to rub the zest into the sugar until it’s vibrant and fragrant—this little trick releases oils and infuses the cake with citrus aroma that’s simply stunning.

Step 4: Mix Wet Ingredients

Add the warmed almond milk, melted coconut oil, white vinegar, and vanilla extract into the orange-infused sugar bowl. Whisk everything together well—this blend will form the moist base that carries the dry ingredients into one smooth batter.

Step 5: Combine Wet and Dry Ingredients

Pour the dry flour mixture into the wet ingredients gently and stir with a spatula just until combined. You’re looking for no big lumps or dry flour pockets — but be careful not to overmix, which can make gluten-free cakes tough. A few small lumps are totally fine!

Step 6: Bake the Cake

Pour your batter into the prepared cake pan and gently tap the pan on the counter to release any trapped air bubbles. Bake for 35 to 40 minutes. Start checking at 35 minutes by inserting a toothpick in the center—it should come out clean or with a few moist crumbs, not wet batter.

Step 7: Cool & Remove from Pan

After baking, let the cake cool in the pan for 5 minutes. Run a thin knife around the edges to loosen it, then invert the cake onto a wire rack. I like to place another rack on top and flip it so the cake rests right side up—this prevents cracking and helps it cool evenly. Waiting until fully cool before decorating is key to keeping the ganache smooth.

Step 8: Prepare Ganache & Decorate

Heat the full-fat coconut milk, ½ Tablespoon coconut oil, and a bit more fresh orange zest in the microwave until steaming—just shy of boiling. Add the dark chocolate chips and stir until everything is melted and the ganache is silky smooth. Pour this over the cooled cake and spread evenly with an offset spatula. Let it set at room temperature or pop it in the fridge to firm up before serving.

Top Tip

From baking this cake many times, I’ve learned some little secrets that make all the difference between a good cake and an unforgettable one.

Warm Your Almond Milk: Heating the plant milk just a bit helps activate the vinegar and results in a lighter, fluffier crumb.
Fresh Zest Is Essential: Don’t skip rubbing the zest into the sugar—you get an amazing orange fragrance that infuses every bite.
Don’t Overmix Gluten-Free Cakes: Stir until just combined to keep the crumb tender and avoid toughness.
Use Parchment Paper: It’s a simple step that saves the cake from sticking and breaking when it comes out of the pan.

How to Serve Vegan Gluten-Free Chocolate Orange Cake Recipe

Vegan Gluten-Free Chocolate Cake - Serving Suggestion

Garnishes

I love garnishing this cake with a sprinkle of finely chopped candied orange peel or a few fresh orange segments for that natural pop of color and extra citrus zing. A light dusting of powdered sugar over the ganache also adds a pretty finishing touch and a subtle sweetness.

Side Dishes

When serving, I often pair this cake with a scoop of coconut milk vanilla ice cream or a dollop of coconut whipped cream to complement the citrus and chocolate flavors. Fresh berries on the side add brightness and make it feel even more festive.

Creative Ways to Present

For holidays or special celebrations, I stack two smaller layers with ganache in between for a beautiful layered cake. Drizzling some extra melted dark chocolate over each slice just before serving gives a lovely elegant look. I’ve even made these as cupcakes with mini ganache dollops topped with candied orange zest—super cute for parties!

Make Ahead and Storage

Storing Leftovers

I keep leftover Vegan Gluten-Free Chocolate Orange Cake in an airtight container on the counter for up to two days. The cake stays moist and fresh, though if your kitchen is warm, I recommend the fridge to keep the ganache from softening too much.

Freezing

This cake freezes brilliantly! I freeze whole cakes or individual slices wrapped tightly in plastic wrap and foil. When you’re ready to enjoy, thaw in the fridge overnight for best texture retention.

Reheating

If you want a warm slice, I recommend microwaving it for 15-20 seconds on low power so you don’t melt the ganache completely but get a soft, cozy bite. It’s delicious served this way with a scoop of vegan ice cream!

Frequently Asked Questions:

Can I use another gluten-free flour blend?

You can, but I recommend a measure-for-measure blend designed for baking, as it’s formulated to mimic wheat flour in texture and rise. Using a random blend might affect the cake’s structure and crumb.

Is the white vinegar necessary?

Yes! The white vinegar reacts with the baking soda to create lift and tenderize the crumb. Without it, the cake might be denser and less fluffy. If you don’t have white vinegar, apple cider vinegar works as a substitute.

Can I make this cake nut-free?

Absolutely! Substitute almond milk with oat or rice milk, and ensure your gluten-free flour blend is nut-free. The coconut oil and coconut milk still provide lovely moisture and richness.

How do I know when the cake is done?

Insert a toothpick in the center of the cake around 35 minutes. It should come out with a few moist crumbs but no wet batter. This ensures the cake is moist but fully baked without being dry.

Final Thoughts

This Vegan Gluten-Free Chocolate Orange Cake Recipe is truly one of my favorites to bake and share. It’s not just about a delicious dessert — it’s a celebration of how allergy-friendly baking can be delightful, easy, and a little bit special. I hope you enjoy making it as much as I do, and that it adds a wonderful touch of warmth and sweetness to your table.