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)

There’s something simply magical about the way chocolate and orange come together — rich, fudgy, and bright all at once. This Vegan Chocolate Orange Cake Recipe is a lovely treat that’s not just dairy-free and gluten-free but bursting with fresh citrus zing and deep chocolate flavor that’ll make you smile with every bite.

The image shows a slice of rich dark chocolate cake with a thick layer of smooth, shiny dark chocolate frosting on top. The cake looks moist and dense with a deep brown color. On the frosting, there is a round slice of dried orange standing upright, accompanied by a small piece of chocolate partially leaning against the orange. The slice sits on a simple white plate with a silver fork beside it. The background features the rest of the cake, also topped with round dried orange slices, set against a white marbled surface. 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

I adore this cake because it strikes a perfect balance between indulgence and freshness. The vegan and gluten-free specs mean it’s accessible, yet it never compromises on flavor or texture. It’s one of those cakes that feels fancy but is surprisingly easy to whip up on a weeknight.

Rich, Fudgy Texture: The cake comes out moist and tender, thanks to coconut oil and almond milk, making it a delight for chocoholics.
Bright Orange Zest: Fresh orange zest in the batter and ganache gives it a fragrant citrus punch that keeps the chocolate from being too heavy.
Gluten-Free & Vegan: Perfect for friends or family with dietary restrictions, without any complicated substitutions.
Simple Yet Elegant: Looks stunning with a silky ganache topping, ideal for holidays or casual get-togethers alike.

A round, single-layer dark chocolate cake sits on a white plate on a white marbled surface. The top of the cake is covered in smooth, shiny dark chocolate frosting with subtle waves. On one side of the cake's top, there are six thin, round dried orange slices arranged partly overlapping each other. Small chocolate shavings and tiny orange zest bits are scattered around the orange slices on the frosting. Around the plate, there are additional dried orange slices and a woman's hand gently holding the edge of the plate. In the background, an open chocolate wrapper and a glass bottle of milk are visible. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient plays a role in creating a cake that’s moist, flavorful, and perfectly balanced. I love using measure-for-measure gluten-free flour to keep things easy, plus the cocoa and cinnamon really enhance the chocolate depth while the orange zest brightens it up beautifully.

Flat lay of a small mound of fine gluten-free flour, a small mound of rich unsweetened cocoa powder, a small heap of warm cinnamon powder, a small pile of coarse kosher salt, a small heap of baking powder, a tiny heap of baking soda, a small pile of granulated white sugar textured with fresh orange zest, a medium white ceramic bowl of warm almond milk, a small white ceramic bowl of melted coconut oil, a small white ceramic bowl of white vinegar, a small white ceramic bowl of clear vanilla extract, a small white ceramic bowl filled with glossy dark chocolate chips, a small white ceramic bowl containing thick full-fat canned coconut milk, and a whole fresh orange with bright orange peel placed alongside some additional small sprigs of orange zest, all arranged symmetrically 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 gluten-free baking simple without sacrificing texture.
Unsweetened Cocoa Powder: Provides the rich chocolate base essential for that fudgy flavor.
Cinnamon: Adds a subtle warming spice that pairs surprisingly well with chocolate and orange.
Kosher Salt: Enhances all the flavors and balances the sweetness.
Baking Powder & Baking Soda: Together, they help the cake rise just right, keeping it light yet tender.
Granulated Sugar: Sweetens while also interacting with orange zest to release delicious citrus oils.
Fresh Orange Zest: Adds that unmistakable, fresh citrus aroma and flavor punch.
Almond Milk: A mild dairy-free option that keeps the cake moist and tender.
Coconut Oil: Brings richness and a slight tropical note without overwhelming the other flavors.
White Vinegar: Reacts with baking soda for lift while brightening the flavors.
Vanilla Extract: Enhances the natural sweetness and complements the chocolate.
Dairy-Free Dark Chocolate Chips: Melt into the ganache for a glossy, decadent finish.
Full-Fat Canned Coconut Milk: Makes the ganache ultra-smooth and creamy with a subtle coconut undertone.

📝

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 that this Vegan Chocolate Orange Cake Recipe is like a blank canvas. Sometimes I add a handful of crushed walnuts for crunch or a splash of orange liqueur in the ganache for grown-up flair. You can easily tweak it to suit your tastes or dietary needs.

Variation: For extra indulgence, swirl vegan cream cheese frosting with a bit of orange zest on top – it’s heavenly and keeps that citrus-chocolate vibe going strong.
Make it nut-free: Swap almond milk for oat or soy milk if nut allergies are a concern.
Seasonal tweak: Add a pinch of ground cloves or nutmeg during fall and winter to warm it up further.
Difficulty level: This is a great beginner recipe because all the mixing happens in just a couple of bowls.

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

Step 1: Prep Your Space and Equipment

Before you start mixing, set your oven to 350°F (175°C). I lightly grease my 8-inch round cake pan, then line the bottom with parchment paper so the cake slides out cleanly — this step always saves me from frustrating cake-breaking moments.

Step 2: Mix the Dry Ingredients

I whisk together the gluten-free flour, cocoa powder, cinnamon, salt, baking powder, and baking soda in a medium bowl. This ensures the leavening agents and spices are evenly spread, so your cake rises and tastes perfectly uniform.

Step 3: Activate the Orange Sugar

This is one of my favorite little tricks: I rub fresh orange zest into the sugar using clean fingertips until the sugar looks lightly orange and smells overwhelmingly fragrant. This step really unlocks the citrus oils, making the whole cake smell amazing as it bakes.

Step 4: Whisk Together the Wet Ingredients

To the orange-infused sugar, I add warmed almond milk, melted coconut oil, white vinegar, and vanilla extract. Whisk these well until combined — the warmth helps dissolve the sugar and activates the vinegar, which gives the cake a lovely lift.

Step 5: Combine Wet & Dry Mixtures

Pour the dry ingredients into the wet and stir gently but thoroughly until no big lumps remain. Don’t overmix; just get everything evenly blended to keep the cake tender and soft.

Step 6: Bake Your Cake

Pour the batter into your prepared pan, then give it a gentle tap on the counter to release air bubbles. Bake for 35-40 minutes, testing with a toothpick — it should come out clean, maybe with a few moist crumbs, but no wet batter.

Step 7: Cool and Turn Out

Let the cake cool in the pan for about 5 minutes. Then carefully run a knife around the edge to loosen it, turn it out onto a wire rack, and let it cool completely before adding the ganache. My little hack? Place the cooling rack upside down on the cake, then flip — it makes for an easy transfer without cracks.

Step 8: Make the Orange Chocolate Ganache

Warm the canned coconut milk with some coconut oil and orange zest until steaming hot (almost boiling). Pour over the dairy-free chocolate chips and stir until you get a smooth, glossy sauce. Pour this luscious ganache over the cooled cake and smooth with an offset spatula. Let it set before serving — I find this step gives the cake a polished, professional look.

Step 9: Serve and Enjoy!

This cake is best served at room temperature so the ganache isn’t too firm or runny. Grab a slice, savor the balance of chocolate richness and bright citrus, and enjoy the happy faces that follow.

Top Tip

From my many bakes, I’ve learned that the key to this cake’s success is balancing moisture and flavor—plus a gentle hand with mixing. Here are some tips that made my cakes turn out perfectly every time.

Orange Zest Activation: Rubbing the zest into the sugar really releases essential oils that make a huge difference — don’t rush this step!
Warm Liquid Ingredients: Warm almond milk helps dissolve sugar and bloom the vinegar, which makes your cake rise nicely and stay moist.
Don’t Overmix Batter: Stir until just combined to keep the crumb from becoming tough—this is especially important with gluten-free flours.
Let Ganache Fully Set: Allow the ganache to cool and set at room temperature for a beautiful shiny finish that holds its shape well.

How to Serve Vegan Chocolate Orange Cake Recipe

Vegan Chocolate Orange - Serving Suggestion

Garnishes

I usually keep garnishes simple: a few thin strips of fresh orange zest on top or some chopped toasted almonds around the edges add a lovely textural contrast. Sometimes I sprinkle a tiny pinch of flaky sea salt on the ganache—it brings out the chocolate’s depth beautifully.

Side Dishes

This cake pairs wonderfully with a cup of herbal tea or a glass of almond milk. When serving to guests, I like to set it alongside fresh berries or a scoop of vegan vanilla ice cream to balance richness with refreshing brightness.

Creative Ways to Present

For special occasions, I’ve decorated this cake with edible flowers like violets or pansies, giving it a whimsical touch. You can also make mini versions in muffin tins for individual servings, perfect for parties or gifting.

Make Ahead and Storage

Storing Leftovers

Leftover cake stores well in an airtight container at room temperature for 1-2 days. Keeping it covered prevents the cake from drying out and the ganache from losing its shiny finish.

Freezing

I’ve frozen this cake successfully by slicing it and wrapping individual pieces tightly in plastic wrap and foil. When thawing, just leave it at room temp for a couple of hours, and it’s almost as fresh as the day you baked it.

Reheating

Since it’s a moist cake, I prefer to enjoy leftovers cold or room temperature, but if you want warmth, a few seconds in the microwave—about 10-15 seconds—works well, just don’t overheat and melt the ganache completely.

Frequently Asked Questions:

Is this Vegan Chocolate Orange Cake Recipe easy to make for beginners?

Absolutely! It’s a straightforward cake with simple steps and uses basic ingredients. Mixing happens mostly in two bowls, making it perfect even if you’re new to vegan or gluten-free baking.

Can I use another type of non-dairy milk besides almond milk?

Yes! Feel free to substitute almond milk with other plant-based milks such as oat, soy, or cashew milk depending on your taste preferences or allergy considerations. Just make sure it’s unsweetened for best control over sweetness.

What’s the purpose of the white vinegar in this cake?

The white vinegar reacts with the baking soda in the batter to create carbon dioxide bubbles, which help the cake rise and become fluffy. It also enhances the cake’s tenderness and balances the flavor.

Can I make this cake nut-free?

Definitely! You can swap the almond milk for oat, soy, or rice milk to make the cake nut-free. Just check that your gluten-free flour mix and other ingredients are also nut-free if allergies are a concern.

Final Thoughts

This Vegan Chocolate Orange Cake Recipe has a special place in my kitchen—it’s the go-to for when I want something comforting yet bright, simple yet impressive. I know you’ll love how easy it is to make and how many smiles it brings around the table. Give it a try and savor every delicious bite!