Search The Little Blog of Vegan...

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

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

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!


Make sure you follow me on my social media
My Instagram-

I would love to see your take on my recipes. Tag me on social media using the hashtag #Blogofvegan #thelittleblogofvegan <3 

All of my social media links are in the side bar...come and say Hi :)

Share and follow me for more yummy posts to come!

Holly Jade


  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 .

    1. Hey, did you try this recipe? would you recommend it?

  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

    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


Blogger Template Created by pipdig