Vegan Chocolate Orange Cake (gluten-free, nut-free

• Vegan
• Gluten free

• Produce

  • 30 g Cacao powder, raw
  • 1 1/2 Orange
  • 1 Pomegranate & orange

• Refrigerated

  • 420 ml Rice milk

• Condiments

  • 134 3/4 ml Maple syrup

• Baking & Spices

  • 200 g Amore di mona bulk chocolate
  • 1 tsp Baking powder
  • 1 tsp Bicarbonate of soda
  • 70 g Buckwheat flour
  • 1 tsp Cinnamon
  • 1 pinch Sea salt
  • 30 g Tapioca
  • 165 g Teff flour

• Oils & Vinegars

  • 2 tsp Apple cider vinegar
  • 80 ml Olive oil

• Nuts & Seeds

  • 2 tbsp Flaxseed, ground

• Drinks

  • 120 ml Orange juice

Found on nirvanacakery.com

Description

Ingredients

• Chocolate cake:
• 95g teff flour (3/4 cup)
• 70g buckwheat flour (1/2 cup)
• 30g tapioca (1/4 cup)
• 30g raw cacao powder (1/4 cup)
• 1tsp baking powder
• 1tsp bicarbonate of soda
• 1tsp cinnamon
• pinch of sea salt
• 1 orange, zest
• 2tbsp ground flaxseed + 6tbsp water
• 120ml maple syrup (1/2 cup)
• 80ml olive oil (1/3 cup)
• 2tsp apple cider vinegar
• 120ml orange juice (1/2 cup)
• Chocolate teff frosting:
• 70g teff flour (1/2 cup)
• 420ml rice milk (1¾ cup)
• 100g Amore di Mona bulk chocolate (2 cubes) or dark vegan chocolate (3.5oz)
• 1tbsp maple syrup
• ½ orange, zest
• Chocolate coating:
• 100g Amore di Mona bulk chocolate (2 cubes) or dark vegan chocolate (3.5oz)
• pomegranate & orange for decoration

Directions

• Preheat the oven to 175°C (350F)
• Grease and line 2 x 6 round cake baking tin. I tend to line the base and dust the sides.
• Mix 2tbsp of ground flaxseed with 6tbsp of water and set aside to thicken.
• In a large bowl whisk together teff flour, buckwheat flour, tapioca, cacao, baking powder, bicarbonate of soda, cinnamon and salt. Whisk in orange zest and set aside.
• In a small bowl whisk together maple syrup, olive oil, apple cider vinegar, orange juice and flax eggs.
• Add the wet mix to the dry mix and mix until well combined. It will thicken as you stir. You should have thicker cake batter consistency.
• Evenly divide the mixture between the two cake tins and level out the surface.
• Bake for about 20-25minutes or until a cocktail stick comes out with just few crumbs on.
• Remove from the oven once ready and leave to cool down for 20 minutes before carefully moving onto a wire rack.
• To make the frosting finely chop chocolate and set aside. In a small pot whisk teff flour with rice milk and gently heat on low fire stirring until the mixture thickens and it comes to boil. You should have thicker oatmeal consistency. Stir in maple syrup followed by chocolate and stir until completely smooth. Leave to cool down and transfer into fridge until youre ready to frost the cake. Mix in very finely grated orange zest when completely cooled or just before frosting the cake.
• Once ready to frost the cake, place one cake onto serving platter, spread with frosting and place the second one on top. Ive made 4 layer cake, so please double everything if you like your cake this tall. Frost the top and sides of the cake.
• Melt the chocolate for the coating in double boiler or microwave and leave to cool down. Pour the chocolate glaze on top and gently smooth out to the sides so it runs over the edge.
• Decorate with some fresh pomegranate and orange slices.
• Enjoy!