Description
This moist gluten-free vegan Chocolate Orange Cake is a delicious combination of fudgy chocolate, fresh orange zest, and a hint of warming spice. Perfect as an easy, elegant dessert for holidays or special occasions, it features a rich chocolate cake base made with gluten-free flour and dairy-free ingredients, topped with a glossy dairy-free dark 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
- 1 cup Granulated Sugar (200 grams)
Wet Ingredients
- 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 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 fully combined. 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 develops a light orange color and releases a fragrant citrus aroma.
- Combine Wet Ingredients. Add the warmed almond milk, melted coconut oil, white vinegar, and vanilla extract to the orange sugar mixture. Whisk thoroughly until well combined.
- Add Dry Ingredients To Wet Ingredients. Gradually add the dry flour mixture to the wet ingredients. Stir gently until just combined, ensuring no large lumps or dry patches remain. Do not overmix to maintain cake tenderness.
- Bake. Pour the batter into the prepared cake pan and gently tap the pan 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. Allow the cake to cool for 5 minutes in the pan. Run a thin knife around the edge to loosen, then invert the cake onto a wire rack to cool completely by flipping the cooling rack on top of the cake and turning it over.
- Make Ganache & Decorate The Cake. In a microwave-safe bowl, heat the canned coconut milk, 1 tablespoon coconut oil, and 1/2 teaspoon fresh orange zest in the microwave until near simmering. Add the dairy-free dark chocolate chips and stir until melted and smooth. Pour the ganache evenly over the cooled cake and smooth with an offset spatula. Allow the ganache to set before serving.
- Serve & Store. Enjoy the cake chilled or at room temperature with your favorite garnish. Store any leftovers in an airtight container at room temperature for 1-2 days or freeze for up to 2 months.
Notes
- Ensure the gluten-free flour you use is a measure-for-measure blend to achieve the best texture and rise.
- Rubbing the orange zest into the sugar releases essential oils for enhanced citrus flavor in the cake.
- Do not overmix the batter to keep the cake tender and moist.
- The ganache can be made with other non-dairy milks if canned coconut milk is not available.
- Garnish the cake with extra orange zest or dairy-free chocolate shavings just before serving for an elegant touch.
- If you prefer a more intense orange flavor, adding the optional extra orange zest to the ganache is recommended.
Nutrition
- Serving Size: 1 slice (1/10 of cake)
- Calories: 320 kcal
- Sugar: 22 g
- Sodium: 150 mg
- Fat: 20 g
- Saturated Fat: 13 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 0 mg
