Description
This moist gluten-free vegan Chocolate Orange Cake offers a delightful combination of fudgy chocolate, fresh orange zest, and a hint of warming spice. Perfect as an elegant and easy dessert for holidays or special occasions, it uses dairy-free and egg-free ingredients to create a rich, flavorful cake topped with a smooth chocolate orange 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
Wet Ingredients and Flavorings
- 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
Ganache Ingredients
- 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 your oven to 350 degrees Fahrenheit. 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 gluten-free flour, cocoa powder, cinnamon, kosher salt, baking powder, and baking soda. Set aside.
- Rub Zest Into Sugar: In a large bowl, combine 1 tablespoon fresh orange zest with the granulated sugar. Use clean fingertips to rub the zest into the sugar until it turns a light orange color and emits a fragrant citrus aroma.
- Combine Wet Ingredients: To the orange-infused sugar, add the warmed almond milk, melted coconut oil, white vinegar, and vanilla extract. Whisk until fully combined.
- Mix Wet and Dry Ingredients: Add the dry ingredient mixture into the wet ingredients. Stir gently until just combined with no large lumps or dry spots.
- Bake the Cake: Pour the batter into the prepared cake pan. Gently tap the pan on the counter to release any 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 in the pan for 5 minutes. Run a thin knife around the edges, then invert the cake onto a wire rack to cool completely. To cool evenly, place the cooling rack face down on top of the cake, then flip so the cake rests on the rack.
- Make Ganache & Decorate: In a microwave-safe bowl, heat the canned coconut milk, coconut oil, and orange zest until steaming but not boiling. Add chocolate chips and stir until completely melted and glossy. Pour the ganache over the cake and smooth with an offset spatula. Allow ganache to set before serving.
- Serve & Store: Enjoy the cooled cake with your choice of garnish. Store leftovers in an airtight container at room temperature for 1-2 days or freeze for up to 2 months.
Notes
- This cake combines fudgy chocolate with fresh orange zest and cinnamon for a festive flavor perfect for holiday celebrations.
- Gluten-free measure-for-measure flour ensures a reliable texture; do not substitute without adjusting amounts.
- Use full-fat canned coconut milk for the best ganache consistency; other non-dairy milks may alter the texture.
- For extra orange flavor, add optional zest to the ganache as indicated.
- Ensure the cake is fully cooled before pouring ganache to prevent melting.
- To make this recipe nut-free, substitute almond milk with oat or soy milk and coconut oil with another vegan oil if necessary.
Nutrition
- Serving Size: 1 slice (approx 1/10 cake)
- Calories: 320 kcal
- Sugar: 22 g
- Sodium: 180 mg
- Fat: 18 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 5 g
- Protein: 3 g
- Cholesterol: 0 mg
