Juicy vegan chocolate orange cake with fruity orange pieces, chocolate drops and a fine chocolate icing. Perfect for a quick cake for a vegan coffee party. Quick and easy to make, fruity, vegan and delicious.
Preheat the oven to 175 degrees (convection) 195 (upper-lower heat) and line a springform pan with baking paper.
FOR THE DOUGH: Place the baking oil, vegetable milk and raw cane sugar in a large baking bowl and mix well with a hand mixer or whisk. Add flour, baking powder, bourbon vanilla and orange zest and mix until smooth. Fold in orange pieces and chocolate drops.
125 g Baking oil, 250 ml Plant milk, 150 g Raw cane sugar, 300 g Flour, 3 tbspn Baking powder, ½ tbspn Bourbon vanilla, 1 tbspn Orange peel, 1 whole Orange, 80 g dark vegan chocolate drops
The dough should be neither too solid nor too liquid. If too firm, use a little more vegetable milk and if too runny, use a little more flour.
Pour batter into prepared springform pan, smooth out, place in oven and bake for 55 minutes.
Use a wooden stick to check if the cake is baked through. If so, then the wooden stick comes out dry. If dough is still stuck, then bake for another 10 minutes and check again.
Remove from the oven and allow to cool completely.
FOR THE CHOCOLATE ICING Carefully melt chocolate over a water bath. Optionally stir in cocoa butter or coconut oil and decorate the cake with it. Allow to become solid.
100 g dark vegan chocolate coating, 1-2 tbspn Cocoa butter or coconut oil for dilution
Cut into pieces and enjoy!
Can be stored in an airtight container in the refrigerator for up to 5 days.