Description
This moist gluten-free vegan Chocolate Orange Cake is a delicious combination of fudgy chocolate, fresh orange, and a delicious hint of spice. It's the perfect easy, elegant dessert for the holidays, featuring rich cocoa, fragrant orange zest, and a smooth dairy-free chocolate ganache.
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
- 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 to prevent sticking.
- Combine Dry Ingredients: In a medium bowl, whisk together the gluten-free flour, unsweetened cocoa powder, cinnamon, kosher salt, baking powder, and baking soda. Set aside this flour mixture.
- Rub Zest Into Sugar: In a large bowl, combine 1 tablespoon of fresh orange zest with the granulated sugar. Using clean fingertips, rub the zest into the sugar until it turns a light orange color and releases a fragrant citrus aroma.
- Combine Wet Ingredients: To the orange-scented sugar, add the warmed almond milk, melted coconut oil, white vinegar, and vanilla extract. Whisk everything together until thoroughly combined.
- Mix Dry Into Wet: Add the dry flour mixture to the wet ingredients and stir gently until the batter is evenly combined without large lumps or dry patches.
- Bake: Pour the batter into the prepared cake pan, gently tapping it on the counter to release air bubbles. Bake for 40 minutes or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
- Cool & Turn Out: Let the cake cool in the pan for 5 minutes. Run a thin knife around the edges to loosen, then invert the cake onto a wire rack to cool completely. Flip the cooling rack so the cake rests properly on top, allowing it to cool fully before decorating.
- Make Ganache & Decorate: In a microwave-safe bowl, heat the full-fat coconut milk, 1/2 tablespoon coconut oil, and 1/2 teaspoon fresh orange zest until steaming. Add the dairy-free dark chocolate chips and stir until melted and smooth. Pour the ganache over the cooled cake and smooth it with an offset spatula. Allow the ganache to set before serving.
- Serve & Store: Serve the cake at room temperature, optionally garnished with additional orange zest or chocolate shavings. Store leftovers in an airtight container at room temperature for 1 to 2 days or freeze for up to 2 months.
Notes
- This cake combines fudgy chocolate with fresh orange and a hint of warm cinnamon for a complex, festive flavor.
- Use a gluten-free measure-for-measure flour blend to ensure texture and rise are ideal.
- You can substitute almond milk with any dairy-free milk of choice to suit dietary preferences.
- For a more intense orange flavor, increase the orange zest slightly in both cake batter and ganache.
- Make sure the coconut oil is melted but not hot when mixing into the wet ingredients to avoid cooking eggs (if used) or disrupting the batter texture.
- Ensure the ganache is cooled slightly before pouring to prevent it from soaking into the cake too much.
- Store the cake properly to maintain moisture and freshness, especially in warmer climates.
Nutrition
- Serving Size: 1 slice (about 1/10th cake)
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 180 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 5 g
- Protein: 4 g
- Cholesterol: 0 mg
