Gluten-Free Vegan Chocolate Orange Cake

Gluten-Free Vegan Chocolate Orange Cake

Here’s why you need this Gluten-Free Vegan Chocolate Orange Cake in your life. It’s:

  • rich and decadent
  • moist and fluffy
  • fruity and citrusy!

Gluten-Free Vegan Chocolate Orange Cake

The base for this recipe is my Chocolate Sponge Layer Cake – it’s easy to make, requires just one bowl and simple ingredients, and is versatile too. It also happens to be moist and fluffy, and undetectably vegan, gluten-free + refined sugar free!

Gluten-Free Vegan Chocolate Orange Cake

The other part of this cake is the Sweet Potato Chocolate Buttercream – it’s luxuriously creamy, has a gorgeous velvety texture and tastes so decadent you won’t believe it’s secretly healthy. It may sound a little strange to use sweet potatoes to make frosting, but I promise you won’t be able to taste them at all – in fact, it’s fun to get people to try to guess what it’s made of!

Gluten-Free Vegan Chocolate Orange Cake

This buttercream, paired with the chocolate sponge, makes for a seriously decadent chocolate cake that’s bound to impress even the hardcore chocolate lovers. But what really takes this cake to the next level is the zingy orange flavour.

Gluten-Free Vegan Chocolate Orange Cake

The orange flavour comes from marmalade (or orange spread), and makes it taste wonderfully sweet, tangy and fragrant, and adds a deliciously fruity flavour. This, combined with the chocolate, makes the cake taste like a Jaffa Cake or a Terry’s Chocolate Orange! It also tastes pretty festive, so it’s great for the upcoming months, though you can enjoy it all year round, of course.

If you’d like to keep this cake refined sugar free, make sure to look out for a naturally sweetened marmalade.

Gluten-Free Vegan Chocolate Orange Cake

Hope you’ll love this Gluten-Free Vegan Chocolate Orange Cake! For more cakes, check out my:

Gluten-Free Vegan Chocolate Orange Cake

If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo #rhiansrecipes on Instagram! Thank you.

Gluten-Free Vegan Chocolate Orange Cake
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Gluten-Free Vegan Chocolate Orange Cake
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hrs
 

This Gluten-Free Vegan Chocolate Orange Cake is rich and decadent, moist and fluffy, and fruity and citrusy! 

Course: Dessert
Servings: 8
Calories: 401 kcal
Ingredients
For the cake:
  • 8 tablespoons coconut oil (or sub olive or vegetable oil)
  • 230 ml (1 cup) milk, any kind
  • 1 tablespoon vinegar (ensure gluten-free if necessary)
  • 1 teaspoon orange extract or zest of 1 orange
  • 8 tablespoons maple syrup (or sub any other sweetener)
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 150 g (1 1/4 cup) ground almonds
  • 150 g (1 1/4 cup) gluten-free flour (or sub plain flour if not gluten-free)
  • 2 heaped teaspoons baking power (ensure gluten-free if necessary)
  • 1/4 teaspoon bicarbonate of soda
  • 2 tablespoons cocoa powder
For the buttercream:
  • 2 medium-sized sweet potatoes
  • 2 tablespoons cocoa powder
  • 1 teaspoon vanilla extract
  • Pinch of salt, to taste
  • 3 tablespoons maple syrup, to taste (or sub any other sweetener)
  • 1 teaspoon coconut oil
To frost and decorate:
  • 4 tablespoons marmalade or orange spread (refined sugar free if necessary)
  • Fresh orange slices
Instructions
For the cake:
  1. Preheat oven to 180 degrees (350 degrees)
  2. Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil)
  3. Once melted, add the milk to the same bowl along with the vinegar, orange extract, maple syrup, vanilla, salt and ground almonds

  4. Sift in the flour, baking powder, bicarbonate of soda and cocoa powder
  5. Mix well, adding a tiny splash more milk if it’s looking too dry
  6. Divide mixture between two greased baking tins lined with baking paper (I used two 7inch/18cm baking tins)
  7. Bake in oven for around 15 minutes until risen slightly and an inserted skewer comes out clean
  8. Once out the oven, transfer cakes from baking tins onto a wired rack to leave them to cool completely before applying the frosting
For the buttercream:
  1. Cook sweet potatoes by boiling, steaming or roasting them until very soft and tender
  2. Discard any skins, and add to a food processor or blender along with all other ingredients
  3. Whizz until completely smooth
  4. Taste and adjust ingredients as necessary – add more maple syrup for sweetness, more salt for saltiness, more cocoa powder for chocolate flavour etc
  5. Leave to cool before using to frost the cake
To frost and decorate the cake:
  1. Place one half of the cake onto a plate and spread the marmalade on top
  2. Then spread just less than half of the buttercream onto it
  3. Place the other half of the cake on top of that
  4. Use rest of the buttercream to spread on top and around sides of cake
  5. Decorate with fresh orange slices, or whatever else you fancy!
  6. Best when fresh, but keeps covered in the fridge for up to a few days

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