This Chocolate Orange Cake is the perfect treat. It’s rich, indulgent bake that’s completely gluten-free and dairy-free and it doesn’t compromise on flavour. The cake combines deep chocolate flavours with fresh citrus notes. It’s beautifully moist, decadent, and ideal for everything from afternoon tea to special occasions. Whether you follow a GF/DF lifestyle or simply love the classic chocolate orange combination, this recipe is guaranteed to become a favourite.
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Equipment
- Saucepan
- Large glass mixing bowl
- Electric whisk or whisk
- Zester
- Sharp knife
- Chopping board
- Teaspoon
- Spring form tin
- Cooling rack
- Plate
- Cake slice or knife
Ingredients
- 200 g almond flour
- 30 g tapioca starch
- 100 g coconut sugar
- 30 g raw cacao powder
- 5 g baking powder (about 1 tsp)
- 3 g baking soda (about ½ tsp)
- 1–2 g salt (optional)
- 3 large eggs (~150 g without shells)
- 70 g melted coconut oil
- Zest of 3 oranges
- 120 ml fresh orange juice (~120 g)
- 5 ml vanilla extract (~5 g, optional)
Method
- Put the small saucepan onto a medium heat and add in the coconut oil.
- Let the coconut oil melt down in the pan.
- Once the oil has melted put it into the large mixing bowl and leave to cool.
- When the oil has cooled add in the sugar and cream these ingredients together.
- Next add in the eggs and whisk these ingredients together.
- Zest the oranges and slice 1 of them in half.
- Squeeze the juice from the orange.
- Pour the zest and juice of the orange into the mixing along with the vanilla extract.
- Again whisk these ingredients in.
- Now add in the almond flour, tapioca stratch, raw cacao powder, baking powder, baking soda and salt.
- Mix these ingredients in.
- Once everything is well mixed together put the cake mixture into the fridge.
- Preheat the oven to 180°C or gas mark 5.
- Grease and pre-line the base of a spring form cake tin.
- As thinly as possible slice the oranges and cut the skin from the slices.
- Lay the slice in the base of the cake tin until they have covered most if not all of the base.
- Remove the cake mixture from the fridge and pour it over the top of the fruit.
- Spread it as evenly as possible across the the top of the cake.
- Place the cake tine into the oven.
- Bake for 25 – 30 minutes or until the cake has turned a lovely golden brown colour.
- Put a skewer into the cake and if it comes out clean ish, it done.
- If the skewer is slightly wet put the cake bake into the oven for another 5 minutes.
- Test again until the skewer comes out clean ish.
- Remove from the oven and leave to cool completely.
- Once the cake is cold remove from the tin.
- Turn the cake over onto a plate.
- Slice and serve with ice cream or cream or coconut cream and maple syrup.
- Then enjoy.
I hope you enjoy making (and eating!) this gluten-free and dairy-free Chocolate Orange Cake as much as I do. It’s proof that allergen-friendly baking can still feel luxurious, comforting, and full of flavour. If you try the recipe, I’d love to hear how it turned out — don’t forget to share your creations and tag me!
Googies Kitchen Life 