Vegan Chocolate Orange Cake

Impress your friends and family with this amazing vegan chocolate orange cake this festive season! Try this dairy-free recipe for a delicious, guilt-free treat to sweeten up your holiday season.

Vegan Chocolate Orange Cake Recipe

• Prep time: 40 mins

• Cook time: 35 mins

• Total time: 1 hr 15 mins

• Servings: 8

Ingredients

• Vegan Chocolate Orange Cake

  • 2 Tbsp fresh orange juice + 1 Tbsp orange zest

  • 1 cup non-dairy milk, oat milk, almond milk or soy milk

  • 2 cups granulated sugar

  • 2 cups all-purpose flour, sifted

  • 3/4 cup unsweetened cocoa powder

  • 1 tsp baking powder

  • 2 tsp baking soda

  • 1/2 tsp salt

  • 1/2 cup vegetable oil + 2 tsp

  • 1 cup boiling water + 1 tsp instant coffee

• Vegan Chocolate Ganache

  • 1 cup dark chocolate chips (or a chopped chocolate bar)

  • 1/2 cup non-dairy milk, oat milk, almond milk or soy milk + more if needed

• For garnish: candied orange slices and nuts

Instructions

1. Grease a 9” bundt pan with vegan butter. Preheat oven to 350 degrees. In a small bowl, whisk together the orange juice and non-dairy milk to make a vegan buttermilk.

2.  In a separate bowl, mix sugar, all-purpose flour, cocoa powder, baking powder, baking soda, orange zest and salt. 

3. Slowly add in the milk mixture, oil and coffee water mixture, then whisk to combine, scraping down the sides of the bowl as you go. 

4. Pour the cake batter into the greased cake pan. Bake for 35 minutes or until a knife or toothpick comes out clean when inserted in the center. Set the cake aside to cool down for at least 30 minutes before removing it from the pan onto a cooling rack. 

5. To make the chocolate ganache, pour the chocolate chips into a heat-proof bowl. Bring the non-dairy milk to a gentle boil then immediately remove from the fire. Pour the hot milk over the chocolate chips, and slowly whisk. Continue mixing until the chocolate has melted and has a glossy sheen. 

6. Place the cooling rack with the cake over a baking tray lined with parchment paper. Pour the chocolate ganache over the warm cake

7. Garnish with candied orange slices and nuts. Allow the cake to continue cooling and the ganache to set. Serve. 

Notes

• Mix the instant coffee with the boiling water just before adding it to the batter so that the water remains hot. 

• We used store-bought candied orange slices for this recipe; however, here’s how you can make your own at home. 

  • Bring 1 cup of water and 1 cup of sugar to a boil. 

  • Stir until the sugar dissolves. 

  • Add in your orange slices and boil for 20 minutes. 

  • Prepare a cooling rack over a baking tray lined with parchment paper. 

  • Turn off the heat and use a fork or slotted spoon to remove the orange slices and place them on a cooling rack. 

  • Let them cool for at least 6 hours or overnight. 

You can also sprinkle them with sugar before using. Step-by-Step Instructions

Step 1

Grease a 9” bundt pan with vegan butter. Preheat oven to 350 degrees. In a small bowl, whisk together the orange juice and non-dairy milk to make a vegan buttermilk.

Step 2

In a separate bowl, mix sugar, all-purpose flour, cocoa powder, baking powder, baking soda, orange zest and salt. 

Step 3

Slowly add in the milk mixture, oil and coffee water mixture, then whisk to combine, scraping down the sides of the bowl as you go. 

Step 4

Pour the cake batter into the greased cake pan. Bake for 35 minutes or until a knife or toothpick comes out clean when inserted in the center. 

Set the cake aside to cool down for at least 30 minutes before removing it from the pan onto a cooling rack. 

Step 5

To make the chocolate ganache, pour the chocolate chips into a heat-proof bowl. Bring the non-dairy milk to a gentle boil then immediately remove from the fire. Pour the hot milk over the chocolate chips, and slowly whisk. Continue mixing until the chocolate has melted and has a glossy sheen. 

Step 6

Place the cooling rack with the cake over a baking tray lined with parchment paper. Pour the chocolate ganache over the warm cake

Step 7

Garnish with candied orange slices and nuts. Allow the cake to continue cooling and the ganache to set. Serve. 

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