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Wednesday, 19 July 2017

Vegan chocolate orange cake recipe

Vegan, gluten-free, wheat-free

Something very exciting happened yesterday, my sister (Naomi Victoria) hit 100,000 subscribers on Youtube!
As congratulations from me, I wanted to make her a special 100k cake in her favourite flavour- rich chocolate orange.
I've found it hard to make a delicious and moist vegan & gluten-free cake, I have nailed this. It's SO good!!!!

I've made this divine 2 layered chocolate cake with a layer of orange marmalade and chocolate orange buttercream frosting, topped off with fresh orange slices, a dark chocolate drizzle and a sprinkle of gold sprinkles and edible gold leaf.

Preparation- 10 minutes
Baking time- 30 minutes
Serves- 12
Level- Easy

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Ingredients for the cake
480ml of almond milk
-2 teaspoons of apple cider vinegar
-420g of self-raising flour (I use gluten-free)
-490g of golden caster sugar
-4 tablespoons of cacao powder
-1 teaspoon of baking powder
-1 teaspoon of bicarbonate of soda
-Pinch of salt
-120g of coconut oil (melted)
-4 teaspoons of vanilla extract/flavouring

Ingredients for the buttercream frosting
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To make the cake
Step 1- Preheat your oven to 178 degrees c and line two 9inch cake tins with grease-proof paper.

Step 2- In a bowl, combine the almond milk with the apple cider vinegar and whisk until fully combined.
Set aside for 10 minutes to curdle. This creates a vegan 'buttermilk'.

Step 3- In a large mixing bowl, sift the flour, sugar, cacao powder, baking powder, bicarbonate of soda and salt.
Mix well to combine.
Step 4- Add the coconut oil and vanilla to the 'buttermilk' and whisk to combine.

Step 5- Add the wet ingredients into the dry and mix.
Step 6- Pour equal amounts of batter into the lined cake tins.
Make sure to tap the tins on the worktop to remove any air bubbles.
Step 7- Pop the cakes into the preheated oven and bake for 30 minutes.
You will know they are done when you put a knife or skewer in and it comes out clean and they are springy to the touch.

Step 8- Place the cakes on a cooling rack and allow to cool fully. 
Once cool, pop them into a sealed container to keep them fresh before frosting.


Step 9- Spread some orange marmalade onto the cakes and layer with chocolate orange buttercream.
Get my recipe here.
I decorated my cake with a dark chocolate drizzle, grated chocolate, fresh orange and edible gold.

Serve fresh or store in a sealed container in or out of the fridge, the buttercream will firm up at room temperature. 
Best eaten within a few days!


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Holly Jade
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4 comments

  1. Hi Holly Jade,
    Your recipe is so nice .I want to try at my home.I am very excited because i have seen first time this recipe.But i think this cake should be packed in custom cake boxes because if you want to send cake some one special .

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  2. This looks so delicious Holly. I'm always looking for yummy gluten-free recipes, especially cakes that aren't too dry and crumbly! And if it's vegan, then even better. I will definitely be doing some baking to try this one out.

    Jenny xx

    www.jaffacat.co.uk

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    Replies
    1. Hello Jenny, Aww thankyou so much! yay! I would love to know what you think, make sure to tag me in photos on social media! It makes my day seeing them :) Happy baking x

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