Gluten-Free Vegan Chocolate Orange Cake - Rhian's Recipes (2024)

4.39 from 31 votes

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

Author: Rhian Williams

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

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

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• 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

*You can alternatively usealmond flour

Nutrition Facts

Gluten-Free Vegan Chocolate Orange Cake

Amount Per Serving

Calories 399Calories from Fat 171

% Daily Value*

Fat 19g29%

Saturated Fat 8g40%

Sodium 108mg5%

Potassium 392mg11%

Carbohydrates 56g19%

Fiber 8g32%

Sugar 26g29%

Protein 8g16%

Vitamin A 7094IU142%

Vitamin C 1mg1%

Calcium 164mg16%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.