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 blend of citrus and chocolate, and this Vegan Gluten-Free Chocolate Orange Cake Recipe nails it perfectly. It’s moist, fudgy, with just the right hint of fresh orange zest that brightens every bite. Trust me, once you try it, you’ll want to bake it again and again!

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 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

I've made many cakes, but this Vegan Gluten-Free Chocolate Orange Cake Recipe holds a special place in my kitchen. It’s the perfect combo of indulgence and wholesome ingredients, with a bright citrus nuance that keeps it fresh and exciting.

Ultimate flavor pairing: The deep chocolate richness meets zesty orange, making each bite a delightful surprise.
Gluten-free and vegan: Everyone can enjoy it – no compromises on taste or texture here.
Moist and tender crumb: Thanks to coconut oil and almond milk, the cake never feels dry or heavy.
Simple ingredients: You probably have most of what’s needed already, so no need for fancy specialty items.

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 Vegan Gluten-Free Chocolate Orange Cake Recipe is carefully chosen to bring out the best texture and flavor. Plus, I’ve added notes from personal trial and error to help you shop smart and bake with confidence.

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: It replaces regular flour with a blend that behaves similarly, so your cake stays light and fluffy.
Unsweetened Cocoa Powder: Use Dutch-process if you can for smoother, richer chocolate flavor; it pairs beautifully with orange zest.
Cinnamon: Just a hint – it adds warmth and depth to balance chocolate’s bitterness.
Kosher Salt: Salt enhances all the flavors, so don’t skip it even in sweet recipes.
Baking Powder & Baking Soda: Work together to give the cake lift and tenderness, especially crucial in gluten-free baking.
Granulated Sugar: The rubbing of orange zest into the sugar intensifies the citrus aroma, a little trick I swear by.
Fresh Orange Zest: Key flavor star here – never use bottled orange extract as zest gives a fresh burst of flavor.
Almond Milk (or other dairy-free milk): Warm milk helps dissolve sugar and hydrates the batter well.
Coconut Oil: Adds moisture and a slight tropical undertone, plus it helps with that tender crumb.
White Vinegar: Reacts with baking soda to keep things light and airy.
Vanilla Extract: Rounds out the flavor, making it taste even richer.
Dairy-Free Dark Chocolate Chips: Melt into the ganache for a glossy coating that’s irresistible.
Full-Fat Canned Coconut Milk: Creates a rich and luscious ganache, elevating the cake’s finishing touch.

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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

I often like to tweak this Vegan Gluten-Free Chocolate Orange Cake Recipe when the season changes or depending on who’s joining me in the kitchen. You can truly make it your own with simple swaps and additions.

Add a splash of almond extract: I tried this once and the aroma was next-level fantastic, especially if you want more nutty notes.
Swap orange zest for blood orange zest: It adds a beautiful color and a slightly different citrus brightness I adore in winter.
Try different dairy-free milks: Cashew or oat milk works beautifully if almond milk isn’t your favorite.
Top with toasted nuts or candied orange peel: For extra texture and festive flair.

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

Step 1: Warm Up and Prep Your Pan

First things first, preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan lightly and line the bottom with parchment paper to avoid sticking. This small prep step saved me more than once — nothing worse than a perfect cake that won’t come out of the pan!

Step 2: Whisk Together the Dry Ingredients

In a medium bowl, whisk gluten-free flour, cocoa powder, cinnamon, kosher salt, baking powder, and baking soda until well combined. This makes sure all the raising agents are evenly distributed and helps avoid clumps in the batter.

Step 3: Infuse Sugar with Orange Zest

This is a personal favorite step: in a large bowl, combine the granulated sugar with freshly grated orange zest. Use your fingertips to rub them together until the sugar turns a lovely orange hue and smells incredibly fragrant. This simple trick amps up the citrus flavor throughout the cake.

Step 4: Mix Wet Ingredients to the Orange Sugar

Add warmed almond milk, melted and slightly cooled coconut oil, white vinegar, and vanilla extract to the orange sugar mixture. Whisk everything well until smooth. The warmth of the milk dissolves the sugar beautifully, helping create a tender texture.

Step 5: Combine Dry and Wet, Then Bake

Pour the dry ingredients into the wet mixture and gently fold with a spatula until just combined — no big lumps or dry flour patches should remain, but don’t overmix, or the cake might get dense. Then, pour the batter into your prepared pan and tap it lightly on your counter to release air bubbles.

Bake for 35-40 minutes until a toothpick inserted comes out mostly clean with a few moist crumbs. I always start checking around 35 minutes to avoid overbaking.

Step 6: Cooling and Moving the Cake

Let the cake cool in the pan for about 5 minutes, then run a thin butter knife around the edges to loosen it. My favorite cooling trick is placing the cake on a wire rack upside down — it helps the top stay nice and flat. When completely cooled, you’re ready for the ganache!

Step 7: Make a Silky Orange Chocolate Ganache

In a microwave-safe bowl, heat canned coconut milk, some coconut oil, and a little extra fresh orange zest until steaming—almost boiling. Add the dairy-free chocolate chips and stir until glossy and smooth. Pour this luscious ganache over the cooled cake and smooth out with an offset spatula. Let it set for that shiny, elegant finish.

Top Tip

After baking this cake a dozen times for friends and family, I’ve learned some tricks that make all the difference to your success and the final result. These tips are what I wish I knew on day one!

Warm your almond milk: It’s a small step but helps the sugar dissolve better and blends flavors smoothly.
Don’t skip rubbing zest into sugar: This extra burst of aroma really sets this cake apart.
Use an offset spatula for ganache: This tool helps spread the ganache flawlessly without tearing the cake.
Test doneness with a toothpick: Check early and often starting at 35 minutes to avoid overbaking, which can dry out the cake.

How to Serve Vegan Gluten-Free Chocolate Orange Cake Recipe

Chocolate Orange Cake - Serving Suggestion

Garnishes

I usually keep it simple: a sprinkle of finely chopped candied orange peel or a few fresh orange slices on top brighten up the ganache beautifully. Sometimes, a few toasted almond slivers add a lovely crunch and complement the flavors nicely.

Side Dishes

This cake pairs wonderfully with a scoop of vegan vanilla ice cream or a dollop of coconut whipped cream. For a festive touch, serve alongside some fresh berries or a citrus salad to echo the orange notes.

Creative Ways to Present

For special occasions, I like to cake-stack mini versions or cut the cake into elegant slices garnished with edible flowers. A drizzle of orange-infused vegan caramel sauce adds a wow factor when serving guests—so fun to experiment!

Make Ahead and Storage

Storing Leftovers

I keep leftover cake in an airtight container at room temperature for up to two days. To keep it fresh longer, storing it in the fridge works too, but the cake is best enjoyed within a couple of days for the perfect texture.

Freezing

This cake freezes beautifully! I wrap slices tightly in plastic wrap and then place them in a freezer-safe bag. When I want a treat, I just thaw them overnight in the fridge or at room temp for a few hours. The texture holds up surprisingly well.

Reheating

I usually enjoy this cake at room temperature, but if you want to warm it up, a gentle zap in the microwave for 15-20 seconds is enough. The ganache softens slightly and the cake feels freshly baked again.

Frequently Asked Questions:

Can I use regular flour instead of gluten-free flour?

While you can substitute regular all-purpose flour, this recipe is specifically balanced for gluten-free flour blends and may not have the same texture if you replace it. Using gluten-free measure-for-measure flour ensures the best results.

How do I know when the cake is done?

I recommend starting to check the cake around 35 minutes by inserting a toothpick into the center. If it comes out clean or with a few moist crumbs, it’s done. Be careful not to overbake, or the cake might dry out.

Can I make this cake nut-free?

Yes! You can substitute the almond milk with oat or rice milk and swap the coconut oil for a neutral vegetable oil like canola. Just ensure any chocolate chips you use are nut-free labeled.

How long does the ganache need to set before serving?

Once poured over the cake, the ganache usually sets within 30-45 minutes at room temperature. For a firmer finish, you can refrigerate it for 10-15 minutes, but for best taste and texture, I prefer it set naturally.

Final Thoughts

This Vegan Gluten-Free Chocolate Orange Cake Recipe is one of those rare desserts that feels both indulgent and nourishing. Baking it has brought me joy and comfort more times than I can count, and I hope you experience the same! It’s straightforward, forgiving, and absolutely delicious — your next special occasion deserves it, or even just a cozy weekend treat. Go ahead and bake it; you’ll be so glad you did.