Vegan Chocolate Cake with Orange Oil
This luscious moist cake is full of flavour! Orange oil works perfectly with the chocolate and really makes the frosting divine! The frosting is more like a thick glaze and sets when cool.
Chef Kate TIP: The method says 20cm round baking tin/pan, however you can use any shape you like and even bake the cake in an oven proof glass dish and leave the cake in the baking dish for serving, if you prefer.
NOTE: For the grated orange rind/zest you’ll need approx. 1 orange, preferably organic. There are a few steps to making this cake, but once you have done it once you’ll be a pro for the next time. Try using a little peppermint or spearmint oil in place of the orange oil or for a real treat, on a special occasion add a swirl of rose oil, just dip a clean toothpick in the rose oil bottle then swirl into the frosting. Add one drop into the wet ingredients of the cake too if you like. YUM!
10 to 12 slices
1 hour, 5 minutes
- Dry Ingredients
- • 1¼ cup gluten-free flour mix or regular flour
- • 1 cup sugar (preferably organic)
- • ½ cup cacao powder
- • 1 tbsp grated orange rind/zest
- • ½ tsp sea salt
- • ½ tsp non-aluminium baking powder
- Wet Ingredients
- • 1¼ cups coconut milk or almond milk (room temp.)
- • 5 tbsp melted coconut oil
- • 1 tbsp white vinegar or lemon juice
- • 2 tsp vanilla essence
- • 6 drops orange oil
- Chocolaty Orange Frosting
- • 1½ cups non-dairy chocolate chips
- • ½ cup coconut cream
- • 1 tbsp melted coconut oil
- • 1 tsp grated orange rind/zest
- • tiny pinch of sea salt (optional, to taste)
- • 4 to 6 drops orange oil (to taste)
- 1. Preheat oven to 180C and prepare a 20cm round backing tin/pan by rubbing a thin layer of coconut oil around the inside of the pan. (Skip this next step if you plan to leave the cake in the baking dish for serving). Then using the baking pan as a template trace a 20cm circle on baking paper and then cut it out on the inside of the line so it easily fits in the bottom of the pan after first lining the pan with baking paper.
- For the Cake Batter
- 1. Mix all your dry ingredients together in a large bowl and set aside. Then mix all the wet ingredients together in a medium bowl, right before you are ready to add to the dry ingredients.
- 2. Pour the wet ingredients into the dry ingredients and stir until just combined and gently pour the mixture into the prepared baking tin/pan. If needed, smooth the surface a little with a spoon or spatula.
- 3. Bake for approx. 35 – 40 minutes, or until the cake is completely set and a toothpick inserted in the middle comes out with few moist crumbs.
- 4. Allow the cake to cool for 5 minutes before removing from pan. Then using the overhanging paper handles lift the cake out of the pan and place on a cooling rack and allow to cool. Then invert the cake onto a cake stand or platter and remove the baking paper.
- 4. Let the cake cool completely before adding the frosting.
- Instructions for Chocolately Orange Frosting
- 1. Using a double boiler on medium heat with water in the bottom pan or Bain Marie (a pan filled a little over ¼ of the way with simmering water and a metal or heat-proof glass bowl on top) add the chocolate chips, coconut cream, coconut oil, orange zest and salt and gently stir all the ingredients together until the chocolate has melted and there are no lumps (approx. 5 minutes). Remove from heat and cool 5 minutes, then add the orange oil and stir to combine.
- 2. Let the frosting set for a few minutes then spoon over the top of the cake and gently smooth out over the top, allowing the frosting to spill over the sides then smooth around the sides to cover.
- 3. Serve with orange slices.
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