Eggless Chocolate and orange cake (vegan)
This eggless and vegan chocolate and orange cake is so addictive, my son has nicknamed it ‘The Dangerous Cake’!!
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If you are a lover of citrus and chocolate combination, this cake is for you and take my word for it. Don’t read any more, just go and make it. Means seriously, make it NOW!!
It is flavourful, moist and seriously addictive cake and an all-time favourite at my home. As my son says, this cake is dangerous!!! 🙂 The cake is perfect on its own but when topped with chocolate ganache, it becomes absolutely irresistible. If you are looking for a dairy free option, substitute regular cream with coconut milk/cream and you will have an eggfree and a dairy free; essentially a vegan cake.
When I baked this cake for the first time, I felt it couldn’t get any better but I was so wrong! If possible, make a ganache out of a dark chocolate and orange couverture bar. It intensifies the chocolate and orange flavour and makes the cake completely irresistible.
And because we love this cake so much at our home, I worked on this recipe to make a single serve cake, basically a miniature version of this 8 inch cake – eggless gooey orange chocolate mug cake that you can enjoy in less than 5 minutes from start to finish!
I hope you will make this cake and enjoy it as much as we do. I would love to know your feedback 🙂
If you liked this recipe, you may like some of these others too:
Recipe Card
Eggless Chocolate and orange cake (vegan)
Recipe Rating
AUTHOR
Hema B Kathrani
CUISINE
International
PREP TIME
15 min
COOK TIME
40 min
SERVINGS
makes an 8 inch round cake
Author: Hema B Kathrani | Cuisine: International | Category: All things Sweet
Prep Time: 15 min | Cook Time: 40 min | Servings: makes an 8 inch round cake
This eggless and vegan chocolate and orange cake is so addictive, my son has nicknamed it ‘The Dangerous Cake’!!
Ingredients
Dry ingredients:
- 198 gm (1 ½ cups) plain flour
- 40 gm (½ cup) cocoa powder
- 1 tsp baking soda
- ½ tsp salt
Wet ingredients:
- 246 gm (1 cup) sugar
- 210 ml (1 cup) fresh orange juice
- 100 ml (½ cup) flavourless oil
- ¼ tsp orange essence (optional)
- ½ tsp vanilla extract
- 3 tbsp orange zest
For chocolate ganache:
- 200 gm (1 cup) dark/milk chocolate chunks/chips *read notes
- 160 ml cream (or coconut milk/cream if vegan)
Method
- Do the prep:
- Preheat the oven to 180 C for at least 10 minutes.
- Grease an 8-inch round tin and line with the baking paper.
- Combine 3 tbsp of orange zest with ½ cup of flavourless oil in a bowl and keep it aside.
- Make the cake batter:
- Sieve all dry ingredients – flour, cocoa powder, baking soda and salt two times. This will aerate the batter.
- In a bowl, combine sugar, fresh orange juice, orange essence, vanilla extract and mix well.
- Add the orange zest infused oil in with the wet ingredients.
- Combine the dry ingredients to the wet, folding gently just until it comes together. Do not overmix.
- Pour the batter in the prepared cake tin and bang the pan once carefully over the counter. This will even out the batter and remove air bubbles if any.
- Bake the cake:
- Pour the batter in the prepared cake tin and bake for 38-45 minutes.
- Check the cake for doneness by inserting the skewer at a 38-minute mark. If it does not come clean, bake for intervals of 2 minutes till the skewer comes clean.
- Once done, remove the cake from the oven and let it cool in the tin for at least 2 hours as this cake is a soft, moist cake.
- Invert the cake on the wire rack and let it cool completely.
- For the chocolate ganache:
- Prepare a double boiler by placing a large bowl over a small pan filled with 2 inches of water.
- Put it on the low flame ensuring that the top bowl does not come in the contact with water or water vapour.
- In the large bowl, place the chocolate chips/chunks chopped in small pieces and cream. (coconut cream if vegan)
- Give the mix a swirl when the chocolate starts to melt. Do not over mix at this stage.
- Take the bowl off the double boiler when most of the chocolate has melted.
- The remaining chocolate will melt with the residual heat.
- Once all the chocolate has melted, whisk the mix gently in one direction until smooth and glossy.
- Leave the ganache unattended for at least an hour and then pour it over the cake and let it drizzle over the sides of the cake.
- Enjoy the cake warm or at room temperature.
Notes
- This cake has a wet batter and therefore I would highly recommend greasing as well as lining your tin with the grease proof paper.
- Use a flavourless oil while baking. Peanut oil, mustard oil etc impart a very strong flavour to the cake. I prefer to use canola oil while baking this cake.
- I would strongly recommend using dark or milk couverture chocolate for ganache than compound chocolate as it has higher percentage of cocoa butter yielding a higher quality ganache. And if possible, a chocolate and orange couverture bar for an intensified chocolate and orange flavour.
- Sometimes I keep orange zest infused oil overnight and use it the next day for baking to intensify the citrus flavour.
- The cake is dairy free and if you want to make ganache dairy free as well, just substitute coconut milk/cream instead of regular cream in the same quantity.
- I use US cup measurement which is 1 cup = 235 ml, however I would strongly recommend using the weighing scale to get the best results.
- If you are looking for a single serving of this cake, check my miniature version of this cake – eggless gooey orange chocolate mug cake that you can enjoy in less than 5 minutes.
- Update: I updated this post with more details, measurements in grams and new pics. I also did step by step video of this cake on my Facebook and Instagram account and have saved it under cake in highlights of my Instagram account for those who would like to see the process.
Did you make this recipe? Follow me on Instagram handle @acookwithin or @acookwithin on Facebook.
www.acookwithin.com
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Let me know how this recipe turned out for you by writing to me in the comments below. And if you take a picture, please tag me on my instagram handle @acookwithin 
to share your creation😊 It would make my day!
5 thoughts on “Eggless Chocolate and orange cake (vegan)”
Hi,
We absolutely loved the cake ..it was soft , moist and the chocolate 🍫 flavour was absolutely yyyy…
A couple of queries..
1) could you suggest a substitute to orange ..I loved the base so much would like it to keep it for all my cakes ..
2) If you could help with an eggless butter cream recipe..
Btw what tastes better butter cream or ganache ??
Thanks a ton
P.s. Please excuse me if I am posting this for the 2nd time …as I wasn’t sure if I clicked on the submit tab the 1st time ..
Hi Rashi, so happy to know that you loved the cake. as for the substituting the orange, it is difficult to tell you one considering it is the main ingredient for the wet component of this recipe. You could try my lemon and strawberry muffins (skip the strawberries and just use the base). I have yet to write down recipe for eggless butter cream but I am all for ganache as it is chocolate all the way! I prefer eating chocolate over butter and sugar 🙂
Could you kindly suggest any flavourless oil we could use. a brand name will greatly help if possible.
I generally use canola oil for baking purpose. Currently I am using Naturel canola oil here in Singapore. However, any brand should work.
Thanks a ton !!!