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)

Nothing beats the cozy, joyful aroma of chocolate paired with zesty citrus wafting through your kitchen – it’s downright irresistible. This Vegan Chocolate Orange Cake Recipe brings together that perfect balance of rich cocoa and bright orange in a moist, tender cake that's naturally gluten-free and utterly delightful.

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

For me, this Vegan Chocolate Orange Cake Recipe is the ultimate crowd-pleaser. It’s rich yet light, packed with flavor, and has this vibrant orange zest aroma that just makes your taste buds sing. Plus, it’s naturally gluten-free, making it super inclusive for friends and family with dietary needs.

Deliciously Moist Texture: This cake achieves a perfect, fudgy crumb without relying on eggs or dairy.
Bright, Natural Orange Flavor: Fresh orange zest is rubbed right into the sugar to infuse the batter with citrusy goodness.
Simple and Gluten-Free: Uses measure-for-measure gluten-free flour, so no complicated ingredient swaps or compromises.
Impressively Versatile: You can dress it up with ganache or keep it simple for a quick, everyday treat.

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

This recipe uses simple, accessible ingredients that all work in harmony to create that magical balance between moist, fluffy cake and deep chocolate flavor, with bright orange notes that won't overpower.

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: Makes this cake adaptable to those avoiding gluten without affecting texture or rise.
Unsweetened Cocoa Powder: Provides rich chocolate flavor; I prefer Dutch-processed for smooth taste.
Cinnamon: Adds a subtle warmth and spice note, enhancing both chocolate and orange.
Kosher Salt: Balances sweetness and intensifies flavors.
Baking Powder & Baking Soda: Together, they ensure a light, tender cake crumb.
Granulated Sugar: Sweetens and helps tenderize the crumb; rubbing it with orange zest releases essential oils.
Fresh Orange Zest: The star that brings fresh citrus brightness straight into every bite.
Almond Milk (or any dairy-free milk): Adds moisture and keeps it vegan while creating tenderness.
Coconut Oil: Moisturizes the cake with a subtle richness that pairs well with chocolate and orange.
White Vinegar: Reacts with baking soda for lift and helps tenderize the cake.
Vanilla Extract: Deepens the overall flavor profile, balancing the orange and chocolate.
Dairy-Free Dark Chocolate Chips: Melt into a luscious ganache and add indulgent chocolate pockets inside the cake.
Full-Fat Canned Coconut Milk: Lush and creamy, essential for a silky-smooth ganache topping.

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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 love how this Vegan Chocolate Orange Cake Recipe invites your creativity—once you nail the basic version, it’s so rewarding to experiment! I often swap almond milk for oat or cashew milk depending on what I have, and add extra orange zest in the ganache for a citrus punch.

Variation: Trying it with a sprinkle of toasted walnuts or pecans folded into the batter adds a satisfying crunch and pairs beautifully with the chocolate and orange flavors.
Seasonal Twist: In winter, a dash of ground cloves or nutmeg really enhances the cozy vibe.
Difficulty Level: This cake is straightforward enough for beginners yet has enough flavor twists to keep things interesting for seasoned bakers.

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

Step 1: Set the Stage by Prepping and Preheating

First, heat your oven to 350°F (175°C). I always make sure to lightly grease my 8-inch cake pan and then line the bottom with parchment paper. Trust me, this little trick makes it effortless to flip the cake out later without any sticking mishaps.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the gluten-free flour, unsweetened cocoa powder, cinnamon, salt, baking powder, and baking soda. I find whisking well here is key—it evenly distributes the leaveners, so your cake rises beautifully without dense spots.

Step 3: Infuse Sugar with Orange Zest

This is one of my favorite little rituals in the kitchen. Combine a tablespoon of fresh orange zest with granulated sugar in a large bowl and use clean fingertips to rub them together. As you rub, you'll notice the sugar turning light orange and releasing an irresistible citrus fragrance—the secret to deep orange flavor throughout the cake.

Step 4: Blend the Wet Ingredients

To the orange sugar, add your warmed almond milk, melted coconut oil, white vinegar, and vanilla extract. Whisk everything together until smooth. Warmed milk helps bind the ingredients well, and vinegar is a subtle powerhouse here, reacting with baking soda for a light, tender crumb.

Step 5: Bring It All Together

Gradually pour your dry ingredients into the wet mixture and stir just until combined. Resist the urge to overmix—I'm speaking from experience when I say it can lead to a tougher cake. You want to see a smooth batter with no huge lumps or dry spots.

Step 6: Bake the Cake to Perfection

Pour the batter into your prepared pan. Tap it gently on the counter to pop any large air bubbles, then slide it into the oven. Bake for 35-40 minutes. To check doneness, insert a toothpick in the center—the best moment is when it comes out clean but with a few moist crumbs clinging. That means it’s perfectly moist.

Step 7: Cool and Unmold

Allow your cake to rest for 5 minutes before running a thin knife around the edges. Then carefully flip it out onto a wire rack to cool completely. I have a habit of placing the cooling rack upside down on the cake before flipping—this helps keep the top perfectly flat for decorating.

Step 8: Whip Up Ganache and Decorate

Warm up the canned coconut milk with a bit of coconut oil and orange zest until steaming, then pour it over your dark chocolate chips. Stir until smooth, glossy, and silky. Pour this luscious ganache generously over the cooled cake, spreading evenly. Let it set before adding garnishes. I like to garnish with a little extra orange zest or chopped dark chocolate bits right before serving for that stunning finish.

Step 9: Savor and Store Your Creation

Enjoy your Vegan Chocolate Orange Cake at room temperature with your favorite cup of tea or coffee. Store leftover cake tightly covered; it stays fresh for 1-2 days at room temp or can be frozen for longer storage.

Top Tip

From baking this cake countless times, I've learned a few insider secrets that really help you nail the perfect texture and flavor every time.

Rub Zest into Sugar: Don’t skip this step! It releases the orange oils so your cake tastes bright and fresh rather than just a faint hint.
Warm Your Almond Milk: Using warmed milk helps melt the coconut oil gently and melds the flavors more smoothly.
Don’t Overmix Batter: Stir just until everything comes together to avoid a dense cake.
Test Your Cake Early: Start checking the toothpick at 35 minutes so you catch the perfect bake without drying out.

How to Serve Vegan Chocolate Orange Cake Recipe

Vegan Chocolate Orange Cake - Serving Suggestion

Garnishes

I usually stick with fresh orange zest and a scattering of dark chocolate shavings on top. Sometimes, a dusting of powdered sugar or a few candied orange peel slices adds a festive touch, especially around holidays.

Side Dishes

This cake pairs beautifully with a scoop of coconut or vanilla dairy-free ice cream or a dollop of coconut whipped cream. A bright berry compote or fresh raspberries on the side also complement the chocolate-orange notes wonderfully.

Creative Ways to Present

For special occasions, I’ve layered this cake with vegan orange marmalade between two thinner cake layers and topped it with ganache for an elegant layered dessert. Another time, I turned it into cupcakes and drizzled orange-infused glaze on top — guests loved how portable and pretty it was!

Make Ahead and Storage

Storing Leftovers

I store leftover cake in an airtight container at room temperature, which keeps it moist and tasty for a couple of days. If you’re in a humid climate, I recommend refrigerating it wrapped tightly to prevent it drying out.

Freezing

This cake freezes wonderfully! I usually wrap individual slices in plastic wrap and then pop them into a freezer bag. Thaw at room temperature or gently warm in the oven for a few minutes to restore that fresh-baked softness.

Reheating

If you want to enjoy a slice warm, I microwave it for 15-20 seconds or warm it gently in the oven at 300°F for about 7 minutes. It keeps the crumb soft and the ganache delightfully melty—just like fresh from the oven.

Frequently Asked Questions:

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

You can swap in regular all-purpose flour if you don’t need the cake to be gluten-free. Just use the same amount, but keep an eye on the baking time as it may bake a few minutes faster.

What type of chocolate chips work best in this recipe?

I recommend dairy-free dark or semi-sweet chocolate chips for the best balance of chocolate flavor and melting quality. Avoid chips with milk solids to keep it fully vegan.

How do I make this cake nut-free?

To make this cake nut-free, substitute almond milk with oat or rice milk and swap coconut oil for a neutral vegetable oil like canola or sunflower oil. The texture might vary slightly, but it will still be delicious!

Can I make this cake ahead for a party?

Absolutely! Bake the cake a day or two ahead, refrigerate or freeze it, and add the ganache and garnish just before serving for the freshest look and flavor.

Final Thoughts

This Vegan Chocolate Orange Cake Recipe holds a special place in my kitchen—it’s that sweet spot of comfort and elegance with every bite. Whether you’re serving it for a holiday dessert or just indulging your chocolate cravings, it’s reliable, delicious, and a little bit magical. I hope you enjoy baking and sharing it as much as I do!