Description
This moist gluten-free vegan Chocolate Orange Cake combines fudgy chocolate with fresh orange zest and a hint of warm cinnamon spice. Perfectly tender and topped with a silky dairy-free dark chocolate ganache infused with orange, this elegant dessert is ideal for holidays or any special occasion.
Ingredients
Scale
Cake 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
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 the oven to 350 degrees F. Lightly grease an 8-inch round cake pan and line the bottom with parchment paper to ensure easy removal.
- Combine Dry Ingredients: In a medium bowl, whisk together gluten-free flour, cocoa powder, cinnamon, kosher salt, baking powder, and baking soda. Set aside for later use.
- Rub Zest Into Sugar: In a large mixing bowl, add 1 tablespoon of fresh orange zest to the granulated sugar. Use clean fingertips to rub the zest into the sugar until it turns a light orange color and releases a fragrant citrus aroma.
- Combine Wet Ingredients: To the orange-infused sugar, add warmed almond milk, melted coconut oil, white vinegar, and vanilla extract. Whisk together until fully blended.
- Mix Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined. Avoid overmixing; ensure no large lumps or dry pockets remain.
- Bake: Pour the batter into the prepared cake pan and 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 in 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 do this, place the cooling rack top-side down on the cake, then flip both together so the cake rests on the rack.
- Make Ganache & Decorate: In a microwave-safe bowl, heat the canned coconut milk, 1 tablespoon coconut oil, and orange zest until steaming (near simmering). Add the chocolate chips and stir until smooth, glossy, and fully melted. Pour the ganache over the cooled cake and smooth with an offset spatula. Allow ganache to set before serving.
- Serve & Store: Enjoy the cake at room temperature with optional garnishes. Store leftovers in an airtight container at room temperature for 1-2 days or freeze up to 2 months.
Notes
- This cake is a wonderful blend of fudgy chocolate and fresh orange with a hint of cinnamon for warmth.
- You can substitute your preferred dairy-free milk for almond milk and adjust coconut milk quantity in the ganache accordingly.
- Use gluten-free measure-for-measure flour to ensure proper texture and rise.
- For extra orange flavor, include the optional orange zest in the ganache or garnish with fresh orange slices or candied orange peel.
- Be careful not to overmix the batter to maintain the cake's tenderness.
- For best results, allow the ganache to set fully before slicing the cake.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 180 mg
- Fat: 18 g
- Saturated Fat: 13 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 5 g
- Protein: 4 g
- Cholesterol: 0 mg
