Soy-Free Chocolate Orange Cake
Indulge in the rich, citrusy decadence of this Soy-Free Chocolate Orange Cake—a perfect dessert for those with soy allergies or anyone seeking a flavorful twist on classic chocolate cake. This easy-to-make recipe combines the deep, velvety flavor of cocoa with the bright, tangy zing of fresh orange zest and juice, creating a harmonious balance of sweetness and freshness. Featuring pantry staples like all-purpose flour, granulated sugar, and eggs, alongside soy-free vegetable oil, this cake is crafted for accessibility and allergen-conscious baking. Ready in under an hour, it’s topped with a delicate dusting of powdered sugar and optional orange segments, making it a show-stopping centerpiece for gatherings or a simple treat with coffee or tea. Whether you're baking for a special occasion or satisfying a sweet tooth, this moist and fragrant chocolate orange cake is a must-try!
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 50 grams Cocoa powder (unsweetened)
- 200 grams Granulated sugar
- 10 grams Baking powder
- 5 grams Baking soda
- 2 grams Salt
- 2 tablespoons Orange zest
- 2 large Eggs
- 240 milliliters Whole milk
- 120 milliliters Vegetable oil (soy-free)
- 120 milliliters Fresh orange juice
- 5 milliliters Vanilla extract
- 50 grams Powdered sugar
- 8 pieces Orange segments for garnish (optional)
Instructions
Preheat your oven to 180°C (350°F). Grease a 9-inch round cake pan with nonstick spray or line it with parchment paper.
In a large bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Stir in the orange zest.
In another bowl, beat the eggs until pale and slightly frothy. Add the milk, vegetable oil, fresh orange juice, and vanilla extract. Mix well until combined.
Pour the wet ingredients into the dry ingredients and mix gently with a spatula or whisk until just combined and no dry flour remains visible. Be careful not to overmix.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Once the cake is cool, dust it with powdered sugar. Garnish with orange segments if desired.
Slice and serve the cake with a cup of tea or coffee to enjoy this delicious treat!
Nutrition Facts
Calories |
3593 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 148.1 g | 190% | |
| Saturated Fat | 29.3 g | 146% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 402 mg | 134% | |
| Sodium | 3383 mg | 147% | |
| Total Carbohydrate | 552.0 g | 201% | |
| Dietary Fiber | 38.3 g | 137% | |
| Total Sugars | 309.9 g | ||
| Protein | 61.4 g | 123% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 650 mg | 50% | |
| Iron | 21.3 mg | 118% | |
| Potassium | 2560 mg | 54% | |
*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.
