Chocolate orange cake with Ganache
This delicious chocolate orange ganache cake is easy to make, packed with dark chocolate + orange flavor, moist and tender and just sweet enough. It is made using real orange juice (freshly pressed or store-bought) for the best orange flavor! 100% vegan, dairy-free and egg-free.
Servings: 12
Calories: 430kcal
Equipment
- 9-inch springform cake pan (cheesecake baking dish)
- Mixing bowls and spoons
- Small kitchen scale (or measuring cups)
- Measuring spoons
- Spatula
Ingredients
- 300 g flour (300g = about 2½ loosely filled cup)
- 85 g raw cacao powder or cocoa powder (85 g = 1 loosely filled cup)
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 165 g canola oil (or melted coconut oil) (165 g = ¾ cup)
- 220 g sugar (220 g = 1 cup)
- 370 g orange juice (370 g = 1½ cup)
- 2 packed tsp orange zest plus more to decorate
- 120 g dairy-free milk (120 g = ½ cup), I used oat milk
- 1 batch orange chocolate ganache I used this vegan chocolate orange ganache recipe
Instructions
- If possible, prepare the vegan chocolate orange ganache the day before so it has plenty of time to cool down and set.
- Preheat the oven to 350ºF and line the bottom of a 9-inch round cake pan (I used a cheesecake springform pan) with parchment paper.
- In a large bowl, add the flour, cacao powder (sift it into the bowl if possible), baking powder, baking soda and salt. Whisk to combine.
- In a second bowl, add the oat milk, orange juice, oil, sugar and orange zest. Whisk to combine until uniform.
- Pour the wet mixture over the bowl with the dry ingredients and keep stirring until the cake batter is uniform and there are no dry spots of flour anymore.
- Pour the cake batter in the prepared cake pan and bake for 35-40 minutes or until a toothpick comes out clean. Let the cake cool down for a few minutes, then unmold and let it completely cool down before pouring the chocolate ganache over. Decorate with more orange zest, slice and serve!
Video
Notes
- The ganache is pretty thin and pourable when freshly prepared and warm. To have a ganache that's thicker and more spreadable, then I recommend making it the day before so it has plenty of time to chill in the fridge.
- I highly recommend using a small scale to measure the ingredients. They are easy to get online and pretty cheap! If you don't have any, then use the "Spoon and Level Method" to measure the flour and cacao powder.
- For a super smooth batter without much effort, you can sift the flour and cacao powder while transferring over the mixing bowl.
- Avoid overmixing the batter so the gluten from the flour does not develop, giving you a soft, tender, and light cake.
- Watch the cake closely as it bakes and do not overbake it, all ovens are different! You can use a toothpick to double-check if the cake is done (it should come out clean!).
- Let the cake completely cool down before pouring the ganache!
- Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.
Nutrition
Calories: 430kcal | Carbohydrates: 58g | Protein: 6g | Fat: 21g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Sodium: 266mg | Potassium: 211mg | Fiber: 3g | Sugar: 21g | Vitamin A: 102IU | Vitamin C: 16mg | Calcium: 70mg | Iron: 2mg