Gluten-Free Chocolate Orange Cake
Indulge in the rich, zesty flavors of this Gluten-Free Chocolate Orange Cake, a delightful dessert that’s perfect for any occasion. Made with almond flour and infused with the vibrant combination of fresh orange zest and juice, this naturally gluten-free cake delivers a moist, tender crumb with a hint of citrusy brightness. The addition of cocoa powder and gluten-free dark chocolate chips elevates this treat with deep, chocolatey goodness in every bite. Whipped together in just 20 minutes and baked to perfection, this cake is as simple to make as it is delicious. Ideal for gluten-free diets, it pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream for an extra layer of indulgence. Whether for special celebrations or a casual dessert, this chocolate orange cake is sure to impress!
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Recipe Information
Ingredients
- 200 grams Almond flour
- 50 grams Cocoa powder
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 150 grams Granulated sugar
- 3 large Eggs
- 1 tablespoon Orange zest
- 60 milliliters Fresh orange juice
- 1 teaspoon Vanilla extract
- 120 milliliters Vegetable oil
- 100 grams Dark chocolate chips (gluten-free)
Instructions
Preheat your oven to 180°C (350°F). Grease a 9-inch (23cm) round cake pan with oil or line it with parchment paper.
In a medium bowl, sift together the almond flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, whisk together the granulated sugar and eggs until light and frothy, about 3 minutes.
Add the orange zest, fresh orange juice, and vanilla extract to the egg mixture, and whisk until combined.
Slowly drizzle in the vegetable oil while continuously whisking, ensuring it's well incorporated.
Gently fold the dry ingredients into the wet mixture using a spatula until just combined.
Fold in the gluten-free dark chocolate chips until evenly distributed throughout the batter.
Pour the batter into the prepared cake pan and smooth the top with the spatula.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Serve slices of the cake on their own or with a dollop of whipped cream or ice cream for an extra treat.
Nutrition Facts
Calories |
3475 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 257.6 g | 330% | |
| Saturated Fat | 47.7 g | 239% | |
| Polyunsaturated Fat | 68.4 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 1892 mg | 82% | |
| Total Carbohydrate | 287.4 g | 105% | |
| Dietary Fiber | 48.3 g | 172% | |
| Total Sugars | 204.4 g | ||
| Protein | 78.9 g | 158% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 659 mg | 51% | |
| Iron | 23.7 mg | 132% | |
| Potassium | 1452 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
