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Gluten-Free Vegan Chocolate Orange Cake
This Gluten-Free Vegan Chocolate Orange Cake is rich and decadent, moist and fluffy, and fruity and citrusy!
Course
Dessert
Cuisine
European
Keyword
gluten-free chocolate orange cake, vegan chocolate orange cake, vegan christmas dessert
Prep Time
30
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
1
hour
hour
Servings
8
Calories
399
kcal
Author
Rhian Williams
Ingredients
For the cake:
60
g
(
¼
cup
)
coconut oil
(or sub olive or vegetable oil)
250
ml
(
1
cup
)
unsweetened almond milk
(or any other plant-based milk)
1
tablespoon
apple cider vinegar
(ensure gluten-free if necessary)
1
teaspoon
orange extract
(or zest of 1 orange)
12
tablespoons
maple syrup
(or sub any other sweetener)
1
teaspoon
vanilla extract
Pinch
salt
150
g
(
1 ¼
cup
)
ground almonds (almond meal)
*
150
g
(
1 ¼
cup
)
gluten-free flour blend
(or sub plain flour if not gluten-free)
2
heaped teaspoons
baking powder
(ensure gluten-free if necessary)
¼
teaspoon
bicarbonate of soda (baking soda)
50
g
(
½
cup
)
cocoa powder
For the buttercream:
400
g
(
14
oz
)
sweet potatoes
(about 2 medium-sized sweet potatoes)
2
tablespoons
cocoa powder
1
teaspoon
vanilla extract
Pinch
salt
3
tablespoons
maple syrup
to taste (or sub any other sweetener)
1
teaspoon
coconut oil
To frost and decorate:
4
tablespoons
marmalade/orange spread
(refined sugar free if necessary)
Fresh orange slices
Instructions
For the cake:
Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit)
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)
Once melted, add the milk to the same bowl along with the vinegar, orange extract, maple syrup, vanilla, salt and ground almonds
Sift in the flour, baking powder, bicarbonate of soda and cocoa powder
Mix well, adding a tiny splash more milk if it’s looking too dry
Divide mixture between two greased baking tins lined with baking paper (I used two 7inch/18cm baking tins)
Bake in oven for around 15 minutes until risen slightly and an inserted skewer comes out clean
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:
Cook sweet potatoes by boiling, steaming or roasting them until very soft and tender
Discard any skins, and add to a food processor or blender (or hand-held blender) along with all other ingredients
Whizz until completely smooth
Taste and adjust ingredients as necessary – add more maple syrup for sweetness, more salt for saltiness, more cocoa powder for chocolate flavour etc
Leave to cool before using to frost the cake
To frost and decorate the cake:
Place one half of the cake onto a plate and spread the marmalade on top
Then spread just less than half of the buttercream onto it
Place the other half of the cake on top of that
Use rest of the buttercream to spread on top and around sides of cake
Decorate with fresh orange slices, or whatever else you fancy!
Best when fresh, but keeps covered in the fridge for up to a few days
Video
Notes
*You can alternatively use
almond flour
Nutrition
Calories:
399
kcal
|
Carbohydrates:
56
g
|
Protein:
8
g
|
Fat:
19
g
|
Saturated Fat:
8
g
|
Sodium:
108
mg
|
Potassium:
392
mg
|
Fiber:
8
g
|
Sugar:
26
g
|
Vitamin A:
7094
IU
|
Vitamin C:
1
mg
|
Calcium:
164
mg
|
Iron:
3
mg