This vegan chocolate orange cake is the perfect holiday dessert! With heavenly chocolate and orange flavors, this cake hits the spot on a cold winter day.
This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases. Click here to read my policy about affiliate links.
This chocolate orange cake is best served with tea or jam. I absolutely love how this cake turned out - it's packed with lots of rich chocolate goodness, and a nice orange flavor. Made with coconut oil, it is perfectly moist and very easy to bake.
We used freshly squeezed orange juice and orange zest to give this chocolate cake the perfect orange flavor. Use a zester to be sure you only get the orange peel and not the bitter rind.
This vegan recipe uses no animal products. Some off the shelf cocoa powders may be made with dairy so be sure to read the labels if you are interested in a vegan option.
Chocolate Orange Cake Substitutions
If you don't have some of the listed ingredients at home, don't worry, there are lots of substitutions that can be used for this recipe.
- Spelt flour can be swapped for another type of flour
- Coconut sugar can be swapped for date sugar or muscovado sugar
- Coconut oil can be swapped for olive oil
- Rice milk can be swapped for any nut milk
Chocolate Orange Cake
- Preheat the oven to 350F.
- In a large mixing bowl, mix the dry ingredients - flour, sugar, cocoa powder, baking powder and the salt.
- Melt the coconut oil and add it to the mixture.
- Add the rice milk and mix well.
- Add the orange zest (approximately 2 tablespoon from 1 average orange)
- After you use the zest, squeeze the orange and add the juice.
- Put some coconut oil over the pan - use a 20/22 cm savarin mold pan however a round cake pan will also work fine.
- Pour the mixture into the pan and bake for 30 minutes at 350 F.
- Sprinkle with tapioca starch, coconut flour or powdered sugar.