Chocolate Orange Cake (Vegan & Gluten-free

Ingredients

Produce
- 1 1/2 cups Dates, soft
- 1 Orange, zest and juice of

Refrigerated
- 2 Flax eggs

Pasta & Grains
- 1/2 cup Polenta

Baking & Spices
- 1 tsp Baking powder
- 1/3 cup Cocoa powder
- 1/2 cup Gluten free flour
- 1/4 tsp Salt

Oils & Vinegars
- 1/3 cup Coconut oil

Dairy
- 1/2 cup Milk

Other
- 1/2 Up (50g ground almonds

Found on nadiashealthykitchen.com

Description

Do you know if would be OK to just use all-purpose flour instead f gluten-free? Thanks!

I’ve only made it using gluten-free flour. The texture may be more moist as gluten-free tends to absorb more liquid. If you try it let me know how it turns out 🙂

Chocolate orange is so yummy! This cake looks so luscious and moist! Love the polenta for some heartiness too! (p.s…..you changed things on the blog, didn’t you???)

Chocolate and orange is the best combination! This cake looks so beautiful and delicious Nadia! <3

Oh wow this looks incredible Nadia!! I’m such a chocolate orange fan and your cake looks so moist and the topping is stunning. Yum.

What a pretty cake, Nadia! I love the chocolate and orange combo. Sounds so fresh and light!

Oh, pouring a pudding over a cake to make the topping is such a good idea!

Chocolate and citrus are lovely together, but I think I love specifically when YOU do chocolate + orange because it is always completely stunning!! And not only beautiful, but it looks super fudgey and delicious too. I love adding cornmeal/polenta to cakes and breads, the texture is awesome. And you know I love everything date-sweetened 🙂 But what I am really curious about is this pudding as frosting idea! I don’t know of any vegan coconut-milk pudding over here, but I’m guessing homemade pudding could work too! It looks so dreamy I really want to try it <3

That looks amazing Nadia, so rich. I’m in! I too am suffering from the heat just now.

This cake looks lovely and dense, is it dense or lighter? Love that it’s vegan and gluten free too!

Please do keep posting orange and chocolate recipes as I really really want to lick the screen right now. 🙂

Oh my my! This chocolate orange cake look stunning, Nadia. Chocolate and orange is an ah-mazing combo. Absolutely loving this vegan and gluten-free cake! AWESOME share my friend! 🙂 <3

Spain is a beautiful country, isn’t it? I had the best Christmas holiday when I visited two years ago! This bakery had the best whole wheat croissants and baguettes. TO DIE FOR, just like this cake! The orange and chocolate combination can’t be beat!

This looks sooooo good! I agree with your other readers, chocolate orange is an amazing combination.

Since oranges are different sizes and vary in the amount of juice in them, can you tell me how much orange juice in terms of cups is used in this recipe? Looking forward to trying this. Thanks!

I used medium size oranges.

Hi – small queries – what temperature the oven? And how to tell if it’s cooked. Thanks for the great recipe!

Bake in a pre-heated oven at 180*C/160*C fan assisted/350*F. You can tell it’s done by inserting a toothpick in the middle of the cake – if it comes out clean, it’s ready!

I can’t eat rice and usually end up using Bob’s Red Mill All-purpose GF flour, but have had some major failures in the vegan/GF cake category. I’m hopeful with this one but am wondering which GF flour you prefer to use? I’ve almost given up trying to find a GF cake that tastes like, well, cake!

Ingredients

1/2 cup (75g) gluten-free flour
1/2 up (50g) ground almonds
1/2 cup (85g) polenta
1.5 cups (215g) soft dates
1/3 cup (35g) cocoa powder
1/4 tsp salt
1 tsp baking powder
1/3 cup + 1 tbsp (100ml) coconut oil, melted
Zest and juice of 1 orange
2 flax eggs - 2 tbsp flaxseed mixed with 5 tbsp hot water
1/2 cup (120ml) milk of choice

Directions

Preheat your oven to 180*C/160*C fan assisted/350*F Make the flax eggs by mixing 2 tbsp flaxseed with 5 tbsp hot water. Leave to set for 15 minutes. Mix the flour, ground almonds, polenta, cocoa, salt and baking powder in a large bowl. Add the dates to a food processor and blend until you have a paste. You can add some of the milk to make the blending process smoother. Add the date paste along with the milk, melted coconut oil and flax eggs, orange juice and zest to the flour mixture. Transfer into an 8 cake tin lined with parchment paper. Bake for 25-30 minutes or until a toothpick inserted into the centre of the cake comes out clean.