A vegan chocolate and orange cake served with an orange glaze
Prep Time20 minutesmins
Cook Time1 hourhr
Total Time1 hourhr20 minutesmins
Course: Dessert
Cuisine: American
Keyword: Chocolate and orange cake, Chocolate cake, Lenten cake, Mia Kouppa Vegan cake, Vegan cake, Vegan chocolate cake
Servings: 1loaf
Author: Mia Kouppa
Equipment
Stand mixer or hand held mixer (preferable but not required)
Loaf pan (9 x 5 inch)
Ingredients
1 1/2cup(225 grams) all-purpose flour
3/4cup(150 grams) sugar
1/3cup(40 grams) cocoa powder See Recipe note
1tspbaking soda
1/2tspvanilla powder *or 1 tsp vanilla extract
1/2tspsalt
1/3cup(80 mL) vegetable oil
1cup(250 mL) orange juice
1/3cup(80 mL) orange marmalade sugar-free
1 tspwhite vinegar
1tbspgrated orange zest
For the glaze
1cup(130 grams) icing sugar
3tbsp(45 mL) freshly squeezed orange juice
Instructions
Preheat your oven to 350 degrees Fahrenheit.
In the bowl of your stand mixer, or in another large bowl, mix together the flour, sugar, cocoa powder, baking soda, vanilla and salt until well combined.
Add the vegetable oil, orange juice, marmalade, vinegar and orange zest. Turn the mixture speed to medium and using the paddle attachment whisk until well combined.
Prepare your loaf pan by lining it with parchment paper and then spraying any parts of the pan that are not lined with the parchment paper with cooking spray.
Pour batter into pan and spread evenly.
Bake in middle rack of your oven for 50 - 60 minutes until a toothpick inserted into the center comes out clean.
Remove from oven when baked and allow to cool in the loaf pan for 5 minutes and then transfer the cake to a cooking rack to cool completely.
For the glaze
Whisk together the icing sugar and orange juice until smooth.
When your cake is completely cooled use your whisk to drizzle the glaze over the middle top of the cake, allowing it to naturally fall to the sides.
Enjoy!
Notes
*If you are using vanilla powder then whisk it together with the flour and other dry ingredients. If you are using vanilla extract then add it in when you add the wet ingredients. We use natural cocoa powder in this recipe but you can also use Dutch-process cocoa powder if that is all you have.