Remember that gorgeous vegan upside down orange cake I made last year? This is her fabulous sister! I'm not to say who's more beautiful, but this one comes with her lover: chocolate!
Like strawberry and rhubarb, or papaya and passion fruit (or warm apple crisp and vanilla ice cream!), orange and chocolate make an absolute dream team. It's one of my favourite flavour combinations, and in cake form it's just the best.
This cake is so luscious and delicious, and it's also a nice hospitality gift for Christmas, don't you think? It got a lot of praise from my boyfriend's (non-vegan) family and was gone within half an hour! Now it's your turn to try it and let me know what you think :)
If you are still hesitating to make this yourself (which I doubt!), here are some reasons why this cake is amazing:
It's egg-free
dairy-free
wheat-free
moist
rich
fresh
fruity
zesty
chocolate-y
& very easy to make!
Oh and by the way, orange season is starting to begin where I live, so you could use local and seasonal oranges which are usually cheaper and more flavourful.
VEGAN ORANGE & CHOCOLATE CAKE
Preparation time: 1 h 15 min
Main ingredients: spelt flour, chocolate, sugar, non-dairy-milk, orange
difficulty level: easy
makes: 1 loaf cake
suitable for: vegan, lactose-free, wheat-free, soy-free
Ingredients
orange cake:
300 g spelt flour (type 1050) *
120 g light sugar
1 packet (15 g) baking powder
pinch of salt
125 ml non-dairy milk
50 g unsweetened soy yogurt (you can use your own homemade soy yogurt)
125 g vegan margarine or neutral vegetable oil
1 tbsp lemon juice
1 organic medium-sized orange, zest and juice
1 tsp vanilla essence
2 tbsp soy flour + 2 tbsp water
70 g vegan semi-sweet or dark chocolate, finely chopped (I use a mix of 70 % and 85 % chocolate)
chocolate glaze:
130 g vegan semi-sweet chocolate, roughly chopped (I use 70 % chocolate with orange zest)
1 tbsp coconut oil or vegan margarine
optional garnish:
1 organic orange, cut in slices
almond flakes
Instructions
Preheat the oven to 350 F / 180 C.
For the cake:
Lightly grease and flour a loaf cake pan. Set aside.
In a mixing bowl, combine the dry ingredients: flour, sugar, baking powder, and salt. Whisk.
Next add the wet ingredients: non-dairy milk, soy yogurt, margarine or oil, lemon juice, orange juice, orange zest, and vanilla essence. Using an electric whisk or a regular whisk, mix everything until a smooth batter forms.
In a small bowl, stir together water and soy flour to form a paste. Add to the cake batter. Mix once more until nicely combined.
Pour batter into the greased loaf tin. Place in the preheated oven at 180 °C / 350 °F on a lower rack and bake for about 45 minutes.
Do a toothpick test after 35 minutes – once it comes out clean, it's ready. If it's not, leave in for a few more minutes. Turn heat down to 170 °C, or cover with a piece of aluminium foil if the top of the cake starts to get too dark. The cake needs to be cooked through, but not dry.
Remove the cake pan from the oven and allow to cool.
For the glaze:
In a heatproof bowl set over a small saucepan of simmering water, melt the roughly chopped chocolate over low heat, stirring occasionally. Once most of the chocolate has melted, add the coconut oil or margarine, and stir. It should be a glossy and smooth mixture.
Remove the bowl from the heat, and allow the mixture to cool down for just a few minutes before pouring it over the cake. If you like, you can add some thin slices of organic orange and a sprinkle of almond flakes on top.
Allow the chocolate glaze to cool down completely and firm up before cutting the cake into slices, and serving it to your loved ones. Enjoy!
This cake is best eaten within 1 to 3 days.
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