The Perfect Vegan Chocolate Orange Cake
There’s something magical about the combination of rich, dark chocolate and bright, zesty orange. This cake captures that magic perfectly! It’s wonderfully moist with a tender crumb, and it strikes the ideal balance of sweetness without being overwhelming. Because this recipe uses baking soda for leavening, it comes together in a flash—just be sure not to overmix! Whether you’re a seasoned vegan baker or just looking for a simple, crowd-pleasing dessert, this Chocolate Orange Cake is a guaranteed winner. It’s fantastic on its own, but even better when paired with a simple chocolate frosting or a vibrant blueberry orange sauce.
Ingredients
• Makes 20 slicesDry
• 1 1/2 cups / 375 mL whole-wheat pastry flour
• 1 cup / 250 mL unbleached all-purpose white flour
• 1 1/2 cups / 375 mL brown sugar
• 1/2 cup / 125 mL cocoa powder, sifted
• 1 teaspoon / 5 mL baking soda, sifted
• 1/2 teaspoon / 2 mL salt
• Wet
• 2 cups / 500 mL orange juice
• 1/3 cup / 85 mL sunflower oil or melted coconut oil
• 1 tablespoon / 15 mL minced orange peel
• 1 tablespoon / 15 mL apple cider vinegar
• 1 teaspoon / 5 mL vanilla extract
Instructions
1. Preheat the oven to 350°F / 180°C. Lightly oil a 9 × 13-inch (23 × 33 cm) baking pan.
2. In a large mixing bowl, add the whole-wheat pastry flour, all-purpose flour, brown sugar, sifted cocoa powder, sifted baking soda, and salt. Whisk together until well combined.
3. In a separate medium bowl, combine the orange juice, oil, minced orange peel, apple cider vinegar, and vanilla extract. Whisk to combine.
4. Pour the wet into the dry . Mix quickly with a spatula or whisk only until the dry are just moistened. Do not overmix.
5. Immediately pour the batter into the prepared baking pan and spread evenly.
6. Bake for 30 minutes, or until a toothpick inserted into the centre comes out clean.
7. Let the cake cool completely on a wire rack before frosting or slicing.
Nutritional Information
• Per slice
• Calories: 152
• Protein: 3 g
• Fat: 5 g
• Carbohydrates: 27 g
• Sugar: 13 g
• Dietary Fibre: 2 g
• Sodium: 181 mg
• Percentage of calories: 7% protein, 25% fat, 68% carbohydrate
Pro Tips
• Do not overmix the batter. Mix only until the dry are just moistened to keep the cake light and airy. The reaction between the vinegar and baking soda starts immediately!
• Sift the cocoa powder and baking soda to prevent lumps and ensure they are evenly distributed throughout the batter for a perfect rise and texture.
• Use freshly squeezed orange juice and fresh orange zest for the best, most vibrant citrus flavor.
• For an extra decadent treat, fold in 1/2 cup of vegan chocolate chips or chopped walnuts into the batter before baking.
FAQ
Q: Can I make this vegan cake with only all-purpose flour
A: Yes, you can substitute the 1 1/2 cups of whole-wheat pastry flour with an equal amount of all-purpose flour. The cake will still be delicious, though the texture might be slightly less tender and the fiber content will be lower.
Q: Why is apple cider vinegar in this vegetarian cake recipe
A: The apple cider vinegar is a crucial ingredient in this eggless cake. It reacts with the baking soda to create carbon dioxide bubbles, which act as the leavening agent, making the cake light and fluffy without the need for eggs. You can substitute it with an equal amount of white vinegar or lemon juice if needed.
Q: What can I use instead of sunflower or coconut oil
A: You can substitute the oil with any neutral-flavored vegetable oil, such as canola oil. For an oil-free vegetarian option, you could try substituting an equal amount of unsweetened applesauce, though this will result in a denser, more fudgy texture.
Q: How should I store this plant-based chocolate orange cake
A: Store the completely cooled cake in an airtight container at room temperature for up to 3 days. If you’ve added a frosting, especially one that’s perishable, it’s best to store it in the refrigerator for up to 5 days.
