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Chocolate Orange Cake made gluten free, dairy free and egg free
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4.41 from 15 votes

Gluten and Dairy Free Chocolate Orange Cake

Superbly moist and the perfect addition to an afternoon tea table, this simple to make gluten free and dairy free Chocolate Orange Cake will have family coming back for more time and time again. It also has no eggs so is vegan too.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Tea Time
Cuisine: Vegan
Keyword: Chocolate, Dairy Free, Egg Free, Gluten Free, Orange, Vegan
Servings: 12
Calories: 364kcal
Author: Glutarama

Ingredients

For the chocolate orange cake

  • 250 g gluten free self raising flour
  • 150 g golden caster sugar
  • 150 g butter or butter alternative (I use Flora plant butter) I use Flora plant butter blocks
  • 60 g cocoa powder
  • 2 tbsp ground flaxseed or linseed
  • 100 ml dairy free milk or your preferred dairy free milk alternative
  • 100 ml orange juice if using fresh oranges, keep the zest too
  • orange extract optional but adds extra flavour

For the chocolate orange icing

  • 100 g dark chocolate I use an orange flavoured chocolate
  • 100 g icing/confectioners sugar
  • 60 g butter or butter alternative (I use Flora plant butter)
  • 60 g mixed candied peel optional but adds flavour
  • 1 tbsp dairy free milk or alternative
  • orange extract optional to add extra flavour

Optional toasted orange slices

  • 1 small orange or use a clementine.
  • 3 tbsp icing/confectioners sugar

Instructions

  • Pop the oven on to preheat at 200°C | 180°C fan | 350°F | Gas 4
  • In a large mixing bowl add the caster sugar and dairy free 'butter' and beat to combine.
  • In a medium jug measure the milk alternative and orange juice (the liquid may thicken a little, this is fine)
  • To the beaten sugar and butter, add the flaxseeds and cocoa powder. Beat again to thoroughly incorporate.
  • Next add the orange and 'milk' liquid and start spooning in the measured flour. Take out any frustration on the cake batter and beat like crazy until you've added all the flour - this is a throw it in the bowl kind of recipe, my favourite kind!
  • Dollop the cake batter into a prepared greased and lined tin, I used a loose bottom 20cm cake tin. Tap the tin to level out the mixture, if it's being stubborn use at wet spoon or spatula to smooth to the edges of the tin.
  • Bake for 20-22mins, it's ready when it smells awesome and is springy to the touch.
    TOP TIP: this cake can go from moist to dry quite quickly so air on the side of it feeling ever so slightly underdone. it will continue to set on the cool rack.
    Allow to cool completely before proceeding to the icing stage.

To make the icing

  • For the best results do this using a bowl over a pan of simmering water.
  • Add the dark chocolate and 'butter' to the bowl and allow to melt, no need to stir at this point, use the time to tidy up a bit!
  • Next sieve in the measured icing sugar and add the mixed peel if using.
  • Now you're going to think it's gone horribly wrong - so add the tablespoon of 'milk' and a few drops of orange extract and stir.
    To your relief the chocolate orange icing should appear glossy like a ganache.
  • Smooth the icing over the cooled cake making sure you tease it to the edges.

To make the optional topping

  • Simply slice your orange and pat dry with some kitchen towel.
  • Arrange on a baking sheet - I always use a silicone baking mat
  • Sprinkle each slice liberally with icing sugar, I mean until it's almost hidden!
  • Pop the baking sheet under a hot grill and keep a watchful eye to prevent burning. Once toasted remove and allow to cool before removing and adding to cooling rack.

Nutrition

Calories: 364kcal | Carbohydrates: 50g | Protein: 4g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Trans Fat: 2g | Cholesterol: 1mg | Sodium: 127mg | Potassium: 197mg | Fiber: 5g | Sugar: 31g | Vitamin A: 267IU | Vitamin C: 9mg | Calcium: 47mg | Iron: 3mg