Vegan Chocolate Blood Orange Cake
This Vegan Chocolate Blood Orange Cake is our go-to dessert when blood oranges are in season. It has a rich, velvety texture and tangy blood orange flavor. This cake is the perfect dessert for any occasion.
Equipment
- 8-inch or 9-inch cake pan or tarte tatin pan
- Large and small mixing bowl
- spatula
Ingredients
- ⅓ cup grapeseed oil or fruity extra-virgin olive oil
- Zest of one blood orange
- 2 tablespoons plant-based butter for greasing the cake pan
- 1 cup organic cane sugar plus 3 tablespoons divided
- 5 organic blood oranges peeled and cut into slices
- 1 ½ cups organic unbleached all-purpose flour
- ¼ cup organic Dutch process cocoa powder
- 1 teaspoon baking soda
- ¼ teaspoon fine sea salt
- 1 cup coffee or 1 cup water with 1 teaspoon coffee extract, or 1 cup water with 1 tablespoon espresso powder
- 1 teaspoon apple cider vinegar or distilled white vinegar or lemon juice
- 1 teaspoon vanilla extract
- ⅓ cup semi-sweet chocolate chips optional
Instructions
- Mix the grapeseed oil with zest of one blood orange and set aside.⅓ cup grapeseed oil, Zest of one blood orange
- Preheat oven to 350°F. Grease the bottom and sides of a 9-inch cake pan with 2 tablespoons of butter. Sprinkle 3 tablespoons of organic cane sugar on bottom of pan, tilting the pan to get an even coating of sugar, avoiding the sides. Layer the sliced blood oranges on the bottom of the pan.2 tablespoons plant-based butter, 1 cup organic cane sugar plus 3 tablespoons, 5 organic blood oranges
- Sift the all-purpose flour, cane sugar, cocoa powder, baking soda, and salt together in a large mixing bowl. Make a well in the middle.1 ½ cups organic unbleached all-purpose flour, ¼ cup organic Dutch process cocoa powder, 1 teaspoon baking soda, ¼ teaspoon fine sea salt
- Mix the coffee, grapeseed oil with orange zest, apple cider vinegar, and vanilla extract. Whisk until combined.1 cup coffee, 1 teaspoon apple cider vinegar, 1 teaspoon vanilla extract
- Pour the wet ingredients into the well of dry ingredients. Mix vigorously by hand with a whisk until smooth. Stir in the chocolate chips if desired. Pour batter into the greased cake pan.⅓ cup semi-sweet chocolate chips
- Bake for approximately 45 to 55 minutes or until a toothpick inserted into the center comes out with crumbs clinging to it.
- Let the cake cool for at least 30 minutes before gently flipping it onto a cooling rack. Loosen the edges first with a butter knife or a plastic knife.
Notes
- Calorie calculation is done without chocolate chips.
- If you are using an 8-inch cake pan, the baking time may be slightly longer.
- Let the cake cool completely before storing it in the fridge. Store in fridge for up to 5 days in a covered container.
- If your oranges are especially juicy the baking time may take a bit longer than the recommended time. Check for doneness every 5 minutes.
- To make this cake fudgier and even more chocolatey, double the amount of cocoa powder and add the chocolate chips!
Nutrition
Serving: 1servingCalories: 288kcalCarbohydrates: 48.3gProtein: 3.4gFat: 10.3gSaturated Fat: 1.5gPolyunsaturated Fat: 4.3gMonounsaturated Fat: 2.3gSodium: 206.3mgPotassium: 175.4mgFiber: 2.8gSugar: 31.9gVitamin A: 200IUVitamin C: 33mgCalcium: 23.4mgIron: 0.5mg
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Resplendent Kitchen offers nutritional information for recipes contained on this site as a courtesy. Although resplendentkitchen.com attempts to provide accurate nutritional information from online calculators, these figures are estimates.