Name: Vegan Chocolate Orange Cake Recipe
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Cuisine: American
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 magical about the blend of rich chocolate and bright, zesty orange that just brightens any day. This Vegan Chocolate Orange Cake Recipe hits that sweet spot between indulgent and fresh, with a moist crumb and a luscious ganache that’s simply irresistible. I’m excited to share this one with you—it’s always a crowd-pleaser in my kitchen!

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 Chocolate Orange Cake Recipe
Top Tip
How to Serve Vegan Chocolate Orange Cake Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Vegan Chocolate Orange Cake Recipe

Why You'll Love This Recipe

This Vegan Chocolate Orange Cake Recipe is one of those gems that balances delicious flavors with allergy-friendly ingredients, making it perfect for any gathering or a treat-yourself moment. I’ve made its moist texture and citrusy kick a staple in my gluten-free baking repertoire.

Deliciously Moist Texture: Thanks to coconut oil and dairy-free milk, this cake never feels dry or crumbly.
Vibrant Orange Flavor: Fresh orange zest amplified with a hint of cinnamon creates a refreshing complexity.
Gluten-Free & Vegan: Crafted without eggs or gluten, it suits a wide range of diets without sacrificing flavor.
Easy Yet Elegant: Simple steps with a beautiful finish that impresses any crowd, whether casual or formal.

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 cake has a purpose, coming together to form that perfect moist crumb and balanced flavor. Let’s walk through what makes each one essential, along with some tips for choosing the best versions.

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 that's specifically designed to replace regular flour ensures the cake holds together without turning gummy.
Unsweetened Cocoa Powder: Adds the rich chocolate backbone, so be sure to pick a high-quality, unsweetened variety for the best depth.
Cinnamon: A subtle warmth that enhances the chocolate-orange flavor without overpowering it.
Kosher Salt: Salt balances sweetness and deepens flavor — don’t skip it!
Baking Powder and Baking Soda: These leavening agents give the cake lift and a light texture even without eggs.
Granulated Sugar: Rubbing orange zest into the sugar is a little trick I love — it releases those essential oils for an aromatic boost.
Fresh Orange Zest: Fresh zest is a game-changer for real brightness; dried just won’t cut it here.
Almond Milk (or your favorite dairy-free milk): Warmed before mixing to help melt the coconut oil and activate the vinegar for tender crumb.
Coconut Oil: Adds moisture and helps keep the cake tender with a subtle coconut hint that pairs beautifully with orange.
White Vinegar: Reacts with baking soda to create lightness, which is key in vegan baking.
Vanilla Extract: Provides a sweet background note that complements rather than competes.
Dairy-Free Dark Chocolate Chips: Used for the ganache, pick the best quality you can find for smooth, shiny coating.
Full-Fat Canned Coconut Milk: Rich and creamy, perfect for silky ganache texture.

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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 Vegan Chocolate Orange Cake Recipe? How easy it is to tweak. You can tune it up or down depending on your mood or occasion.

Variation: I once swapped almond milk for oat milk just because it was all I had—it added a slightly creamier feel I loved. You could also add a teaspoon of instant espresso powder to deepen the chocolate notes.

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

Step 1: Preheat & Prep Your Pan

Start by setting your oven to 350°F (175°C). I like to lightly grease my 8-inch round cake pan and line the bottom with parchment paper. That way, the cake slips out effortlessly, which always feels like a mini win.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the gluten-free flour, cocoa powder, cinnamon, salt, baking powder, and baking soda. Whisking upfront is key to avoid lumps, especially since we’re skipping eggs for lift.

Step 3: Rub Orange Zest Into Sugar

This one’s a simple trick but makes a huge flavor difference. Combine the orange zest with your granulated sugar in a large bowl and rub them together with clean fingertips until the sugar looks tinted and smells gloriously fragrant. That citrus aroma always fills my kitchen with happy vibes.

Step 4: Add Wet Ingredients

Stir in the warm almond milk, melted coconut oil, white vinegar, and vanilla extract into your orange-infused sugar. The warmth helps incorporate everything smoothly and activates the vinegar to react with the baking soda later.

Step 5: Combine Dry and Wet Mixtures

Pour the dry ingredients into the wet and gently stir until everything’s evenly combined. You don’t want to overmix here—just enough so there are no big lumps. A few small lumps are totally fine and will disappear as it bakes.

Step 6: Bake to Perfection

Pour the batter into your prepared pan and gently tap it on the counter to release trapped air. Bake for 35–40 minutes until a toothpick inserted in the center comes out mostly clean with a few moist crumbs. This step takes some patience, but trust me—it’s worth the wait!

Step 7: Cool the Cake

Let the cake cool in the pan for 5 minutes. Run a thin knife around the edges to loosen it, then invert onto a wire rack. For best cooling, place another wire rack on top of the cake, flip it over so the cake is right side up on the rack, and let cool completely before frosting.

Step 8: Make the Orange Chocolate Ganache

Heat canned coconut milk with a little coconut oil and a touch of orange zest in the microwave until steaming—it should be almost boiling. Pour it over the chocolate chips and stir until smooth and glossy. Pour this luscious ganache over the cooled cake and smooth it out with an offset spatula. Then, let it set before serving.

Top Tip

I’ve learned a few things over the years working with gluten-free vegan cakes, and these tips will save you some hassle and boost your confidence baking this cake perfectly.

Warm Your Liquids: Make sure your almond milk is warm but not hot before mixing. It helps dissolve sugar better and activates your vinegar for that fluffy rise.
Don’t Overmix: Stir until just combined. Overmixing gluten-free flour often leads to unwanted toughness.
Parchment Paper Ease: Always line the bottom of your pan. It makes turning out the cake smooth and prevents sticking, especially important with gluten-free batters.
Test for Doneness Carefully: The toothpick test might give a few crumbs—that’s perfect for moist cakes. Don’t overbake or you’ll dry it out.

How to Serve Vegan Chocolate Orange Cake Recipe

Vegan Chocolate Orange Cake - Serving Suggestion

Garnishes

I usually keep it simple, topping with a sprinkle of fresh orange zest or a few shards of dark chocolate. For special occasions, candied orange peel or a dusting of powdered sugar adds elegance without extra fuss.

Side Dishes

Pair this cake with a cup of rich black coffee or a scoop of vegan vanilla ice cream to balance the citrusy richness. Fresh berries or sliced oranges on the side brighten the plate and freshen the palate.

Creative Ways to Present

For birthdays or holidays, I’ve layered this cake with extra ganache and orange marmalade in between for a stunning double-layer effect. Sometimes I top it with edible flowers for a delicate, natural decoration that’s sure to wow guests.

Make Ahead and Storage

Storing Leftovers

I store leftover cake in an airtight container at room temperature for up to two days. It keeps its moist texture beautifully during this time—perfect for a second helping or sharing later.

Freezing

Freezing works great here. I usually slice the cake into portions, wrap each piece tightly in plastic wrap, then place them in a sealed freezer bag. It freezes well up to two months and thaws quickly at room temp.

Reheating

For a fresh-from-the-oven feel, I gently warm individual slices in the microwave for 15-20 seconds. The ganache softens nicely without getting melty, and the cake stays tender.

Frequently Asked Questions:

Can I use a different gluten-free flour blend?

Absolutely! A measure-for-measure gluten-free flour blend designed for baking works best, but avoid single-ingredient flours like almond or coconut alone, as they can alter the texture.

Is there a substitute for coconut oil?

Yes, you can substitute melted vegan butter or another neutral-flavored oil like grapeseed. Coconut oil adds a slight flavor and helps with moisture, but other oils can work if you adjust the flavor expectations.

Can I make this cake in a loaf pan or cupcakes?

Definitely! Bake time will vary—about 30 minutes for cupcakes and 45–50 minutes for a loaf. Keep an eye on them and test for doneness with a toothpick.

How do I get the best orange flavor?

Using fresh orange zest and rubbing it into the sugar is key, as it releases the oils. Also, adding a bit of zest into the ganache ties the citrus flavor through every bite.

Final Thoughts

This Vegan Chocolate Orange Cake Recipe has become one of my go-to celebrations, not just because it pleases so many diets, but because it truly feels like a small indulgence with a bright, fresh twist. It's the sort of cake you'll bake again and again, whether for friends, family, or those moments you just want to savor on your own. Trust me—you’re going to love having this one in your recipe box.