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Chocolate cake cut into slices on plate

Vegan chocolate orange cake

A star rating of 4.7 out of 5.3 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus cooling
  • Easy
  • Serves 10 - 12

Bake our indulgent vegan chocolate orange cake with a smooth chocolate frosting. This sponge is perfect for a special occasion or weekend treat

  • Vegan
Nutrition: per serving
NutrientUnit
kcal422
fat20g
saturates11g
carbs56g
sugars35g
fibre2g
protein4g
salt0.32g
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Ingredients

  • 250g vegan spread at room temperature
  • 250ml dairy-free milk, (oat or soya)
  • 2 oranges, zested and one juiced, plus a little extra zest to serve (optional)
  • 2tsp cider vinegar
  • 200g golden caster sugar
  • 1tsp vanilla extract
  • 300g self-raising flour
  • 1tsp baking powder
  • 50g cocoa powder
  • 50g vegan dark chocolate, finely chopped, plus a few shavings to serve (optional)
  • 200g icing sugar

Method

  • STEP 1

    Heat the oven to 180C/160C fan/gas 4. Use a little of the vegan spread to butter the base and sides of a deep 23cm cake tin, then line with baking parchment.

  • STEP 2

    Put the plant milk in a jug and mix in the zest and juice of one orange and the cider vinegar. Leave to thicken slightly for 5 mins.

  • STEP 3

    Beat 150g of the vegan spread with the caster sugar using an electric whisk for 1 min until creamy, then add the milk mixture, vanilla extract and a small pinch of salt. Sieve in the flour, baking powder and cocoa. Beat again until combined, and scrape into the prepared tin. Bake for 35 mins – 40 mins until risen and firm to the touch, and a skewer inserted into the middle of the cake comes out clean. Leave the cake to cool for 10 mins in the tin, then turn out on a wire rack to cool completely.

  • STEP 4

    To make the icing, melt the chocolate in short bursts in the microwave, stirring well between each burst, or in a heatproof bowl set over a pan of simmering water (ensuring the bowl doesn't touch the water), until smooth. Leave to cool for 5 mins. Whisk the remaining vegan spread (just under 100g) with the icing sugar and zest of the remaining orange for a few mins until creamy, then mix in the cooled chocolate until smooth.

  • STEP 5

    Put the cooled chocolate cake on a cake stand or plate, and smooth the frosting over the top, spreading it to the sides. Will keep for up to three days in an airtight cake tin. Decorate with more orange zest and chocolate shavings, if you like.

Goes well with

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Overall rating

A star rating of 4.7 out of 5.3 ratings
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