Gluten-Free Vegan Chocolate Orange Cake
This Gluten-Free Vegan Chocolate Orange Cake is a decadent, healthier twist on a classic dessert. Made with gluten-free flour, rich cocoa powder, and infused with orange extract, it’s naturally sweetened with maple syrup for a refined sugar-free treat. This fudgy cake pairs beautifully with a creamy date and cashew butter frosting. Perfect for special occasions or as a guilt-free indulgence!
Equipment
- 2 x 9-inch cake pans
- Mixing bowls
- Electric hand mixer or stand mixer
- measuring cups
- Measuring spoons
Ingredients
Chocolate Orange Cake
- 1 can coconut milk
- 1 ½ tbsp lemon juice
- 3 tbsp Bob's Red Mill Egg Replacer
- 6 tbsp water
- 2 cups unsweetened dairy-free chocolate chips or unsweetened carob chips
- 2 ⅔ cups gluten-free flour
- ½ cup cocoa powder
- ½ cup roasted carob powder
- 1 tbsp baking soda
- 1 ½ tsp baking powder
- 2 ¼ tsp sea salt
- 2 cups maple syrup
- ¾ cup refined coconut oil melted
- 1 ½ tsp vanilla extract
- 2-3 tsp orange extract adjust according to preference
Chocolate Orange Frosting
- 16 ounces Medjool dates approx. 2 cups
- 5 ½ ounces cashew butter approx. 2/3 cup
- ¼ cup cocoa powder
- ¼ cup roasted carob powder
- ¾ cup unsweetened almond milk or oat milk
- 1 tsp vanilla extract
- 1 tsp orange extract
- ¼ tsp sea salt
Instructions
Chocolate Orange Cake
- Preheat oven to 350 F.
- Line the bottom of the cake pans with parchment (I use pre-cut rounds) and spray with olive oil.
- Whisk the lemon juice and coconut oil together in a small bowl and set aside.
- Mix chocolate chips with a little GF flour and set aside.
- Mix egg replacer with water and set aside.
- In a large bowl, whisk together the GF flour, cocoa powder, carob powder, baking soda, baking powder, and salt.
- Beat the melted coconut oil, coconut milk, maple syrup, egg replacer, vanilla extract, and orange extract with an electric hand mixer.
- Transfer the wet ingredients to the large bowl with the dry ingredients and beat until well combined.
- Add in chocolate chips and mix well.
- Pour batter evenly between the two cake pans and bake for 35-45 minutes. Use a toothpick to check if batter if fully cooked.
- Allow to cool completely before removing from pans and frosting.
Chocolate Orange Frosting
- In a food processor, combine all ingredients except the almond milk and blend until sticky.
- Add in almond milk and process until smooth.
- Frost the cake once it is completely cooled. Decorate with a twisted orange slice.
Notes
- For extra orange flavour, substitute 1/4 cup of the chocolate chips with 50 grams of Lindt 100% Cocoa Orange Bar.
- Since chocolate contains caffeine, this recipe may not be suitable for children or those who are sensitive to it. In this case, substitute the cocoa powder and chocolate chips with roasted carob powder and unsweetened carob chips.
- Store at room temperature in an airtight container for 1-2 days, in the fridge for 5 days, or in the freezer for up to 3 months.
- Maple syrup may be substituted with agave nectar.