Chocolate Orange Cake
Gang/Type: Cake
Ergibt/Yield: 16 pieces
For the cake:
  • 250 g (8.8 oz) flour
  • 60 g (2.1 oz) corn starch
  • 60 g (2.1 oz) cocoa powder
  • 220 g (7.8 oz) sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 150 ml (1/2 cup plus 2 tbsp) soy milk
  • 1 tsp apple cider vinegar
  • 2 organic oranges, and there from
  • 180 ml (3/4 cup) orange juice
  • 80 ml (1/3 cup) neutral-tasting oil
  • 1/2 tsp orange blossom water - optional
For the glaze:
  • 200 g (7 oz) dark chocolate
  • a few drops orange flavoring oil
  1. Preheat the oven to 180° C, grease a bundt cake dish.
  2. Rub off the peel of one orange and zest the peel of the other orange (keep the zests in an airtight container to prevent drying), press both and fill up the juice to 3/4 cup with water, if needed. For the batter mix soy milk and apple cider vinegar and let curdle.
  3. Mix all dry ingredients and the ground orange peel with a wooden spoon. Then add the wet ingredients and mix briefly until smooth. Pour into the baking dish and bake for about 45 minutes until a toothpick comes out clean. Let cool in the dish for 10 minutes, then remove the dish and let cool completely.
  4. For the glaze melt the chocolate and flavor with the orange flavoring. Let cool until it is thick but still slightly runny and pour over the cake. Add the orange zests on top.
You can keep the cake for a couple of days in a freezer bag in the fridge. It gets even juicier then. You can buy the bundt cake dish online: bundt cake dish
Recipe by Blueberry Vegan at