Description
A moist and fudgy gluten-free vegan chocolate orange cake featuring a rich chocolate base infused with fresh orange zest and warm spices, topped with a smooth dairy-free dark chocolate ganache. Perfect as an elegant dessert suitable for holidays or any special occasion.
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, cocoa powder, cinnamon, kosher salt, baking powder, and baking soda. Set this dry mix 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 turns a light orange color and releases a fragrant citrus aroma.
- Combine Wet Ingredients: Add the warmed almond milk, melted coconut oil, white vinegar, and vanilla extract to the orange sugar mixture. Whisk together until smoothly blended.
- Add Dry Ingredients To Wet Ingredients: Gradually add the dry flour mixture to the wet ingredients, stirring gently until just combined with no large lumps or dry spots remaining.
- Bake: Pour the batter into the prepared cake pan and tap gently on the counter to release air bubbles. Bake in the preheated oven for 40 minutes or until a toothpick inserted into the center comes out clean with a few moist crumbs.
- Cool & Turn Out: Allow the cake to cool for 5 minutes in the pan, then carefully run a thin knife around the edges. Turn the cake out onto a wire rack and let it cool completely before adding the ganache.
- Make Ganache & Decorate The Cake: In a microwave-safe bowl, heat the canned coconut milk, coconut oil, and optional orange zest until steaming but not boiling. Add chocolate chips and stir until melted and smooth. Pour the ganache over the cooled cake, smoothing with an offset spatula. Let the ganache set before serving.
- Serve & Store: Serve the cake at room temperature with your preferred garnish. Store leftovers in an airtight container for 1-2 days at room temperature or freeze up to 2 months.
Notes
- This cake is naturally gluten-free and vegan, ideal for those with dietary restrictions.
- For a deeper orange flavor, add extra fresh zest to the batter or ganache.
- Use measure-for-measure gluten-free flour to ensure the best texture and rise.
- If you do not have coconut oil, use a neutral oil like vegetable or canola oil as a substitute.
- To keep the cake moist, do not overbake; check doneness at 35 minutes and add additional time as needed.
- You can substitute almond milk with any other dairy-free milk such as oat, soy, or cashew milk.
Nutrition
- Serving Size: 1 slice (1/10th of cake)
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 150 mg
- Fat: 20 g
- Saturated Fat: 14 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 5 g
- Protein: 4 g
- Cholesterol: 0 mg
