Description
A moist and fudgy Gluten Free Vegan Chocolate Orange Cake combining rich chocolate, fresh orange zest, and warm spices. Perfect as an easy, 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
Wet Ingredients
- 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 & Topping
- 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 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 until evenly mixed. Set aside.
- Rub Zest Into Sugar. In a large bowl, combine the granulated sugar with 1 tablespoon of fresh orange zest. Use clean fingertips to rub the zest into the sugar until it’s light orange in color and fragrant with citrus aroma.
- Combine Wet Ingredients. Add warmed almond milk, melted coconut oil, white vinegar, and vanilla extract to the orange sugar mixture. Whisk thoroughly until smooth and combined.
- Add Dry Ingredients To Wet. Gradually stir the dry ingredients into the wet ingredients until just combined, ensuring no large lumps or dry spots remain, being careful not to overmix.
- Bake. Pour the batter into the prepared cake pan, gently tapping 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 or with just a few moist crumbs.
- Cool & Turn Out. Let the cake cool in the pan for 5 minutes. Run a thin knife around the edges, then invert the pan onto a wire rack and flip so the cake rests right side up. Allow the cake to cool completely before frosting.
- Make Ganache & Decorate. In a microwave-safe bowl, heat the canned coconut milk with 1/2 tablespoon coconut oil and 1/2 teaspoon orange zest until steaming (near simmer or boil). Add chocolate chips and stir until fully melted and smooth. Pour ganache over the cooled cake and smooth with an offset spatula. Let set before serving.
- Serve & Store. Serve the cake garnished as desired. Store leftovers in an airtight container at room temperature for 1-2 days or freeze for up to 2 months.
Notes
- This cake offers a perfect balance of chocolate richness and fresh orange flavor with a hint of warming cinnamon spice.
- To keep the cake gluten-free and vegan, ensure all ingredients, especially chocolate chips, are certified accordingly.
- If you don’t have full-fat canned coconut milk for the ganache, substitute with another dairy-free milk but full-fat will yield the creamiest texture.
- For extra orange flavor, add the optional orange zest on top of the ganache before it sets.
- Let the cake cool fully before ganache application to prevent melting or runny topping.
- Use a 8-inch round cake pan for the best shape and baking time.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 150 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
