Vegan Chocolate Orange Cake

This Chocolate orange cake is very moist, delicious and gluten free. It's flour base is nightshade free courtesy of the teff flour, brown rice flour and tapioca starch. Fool your non vegan loved ones with this chocolately cake with a hint of orange.

Course Dessert

Cuisine American

Prep Time 20

Cook Time 30

Total Time 50

Calories 291kcal

Author Charla

Ingredients

¾ cup of teff flour (90g)
½ cup of tapioca flour (60g)
½ cup brown rice flour (60g)
¼ cup of cacao powder (22g)
2 teaspoon of baking powder (10g)
1 small banana mashed
1 tablespoon of orange zest (15g) or use orange extract
½ cup of powdered sugar (100g) see notes
½ cup olive or coconut oil (118ml) melted
½ cup almond milk (118ml) or another plant based milk
1 teaspoon of vanilla extract (5g)
¼ teaspoon of himalayan pink salt (2g)

To make the topping

6 oz of dairy free chocolate (170g)
1 tablespoon of orange extract (15g)
1 tablespoon dairy free butter (15g)
garnish with almond flakes

US Customary - Metric

Instructions

To make the cake

Preheat the oven to 180c/356f
Line and grease a 8'' spring form pan with parchment paper so the side and bottom are covered and set side.
Add the mashed banana then pour in the almond milk, coconut or olive oil and vanilla extract in a stand mixer bowl with the paddle attachment.
Proceed to mix the wet ingredients for about a minute.
In another bowl, add the teff, rice brown flour, tapioca starch and cacao powder, powdered sugar, pink salt, orange zest and baking powder and mix together.
Slowly add the flour blend to the wet ingredients until all the flour is incorporated while leaving the mixer on.
Once all of the flour is in the mixer, mix the cake batter for 1 minute until a smooth batter is formed.
Transfer the cake batter into the cake tin.
Bake the cake for approximately 25-30 minutes or until a skewer or tooth pick comes out clean.
Once the bake is baked, allow to cool enough before transferring the cake onto a cooling rack to cool down completely.

To make the chocolate topping

Boil water in a saucepan (fill it halfway) and place a heatproof bowl over the water to make a bain marie.
Place the chocolate pieces, orange extract and butter in the same bowl.
Allow the chocolate to completely melt.
Use a spatula/pallet knife to evenly spread a layer of the chocolate over the top and sides of the cake.
Garnish with almond flakes.

Notes

I used an 8 inch baking pan to make this recipe.
You can use vegan chocolate chips or use a vegan chocolate bar to make the topping.
Freeze any leftover topping.
This cake should last for a few days in an air tight container on your counter top away from heat.
DON'T put the cake in the refrigerator as this will change the texture of your cake.
If you need to freeze the cake, if possible do this without the topping. Wrap the cakes in saran (cling film) wraps, label and they can freeze for up to 3 months. Just thaw it out in the countertop.
Use both orange extract and the zest of an orange to optimise the taste.
DON'T use a large banana to make this recipe or the taste of the banana will be pungent.
To avoid any crust from forming on the cake don't overbake it.

Nutrition