VEGAN CHOCORANGE CAKE

Today I am going to share with you a wholesome delicious vegan chocolate cake. So far it has been a success and it is one of my favourites. Seems like Orange and chocolate where born to be together 😌

INGREDIENTS

For those who break into a cold sweat without exact measurements — don’t worry— just scroll down after "instructions", the “serious” numbers are waiting for you there, though I encourage you to be spontaneous and creative! :)

HOW I DO IT (I promise! - result → delicious)

• 1 whole orange (yes, peel and all!)
• 1 cup unsweetened almond milk (or soy milk)
• 1 tbsp apple cider vinegar
• 2 cups all-purpose flour (or oat flour / oats)
• 1 cup granulated sugar (original uses 1¾ cups, but you prefer less sweet)
• ½- ¾ cup cocoa powder (depending on how strong you want the chocolate flavour to dominate)
• 2 teaspoons baking powder
• 1 teaspoon salt
• ½ cup melted coconut oil
• 1 tbsp pure vanilla extract
• 1 cup boiling water

OPTIONAL (though kind of necessary)

• Melt some rich dark chocolate with a little coconut oil and lovingly spread it over the cake. If you’re feeling fancy, sprinkle a few walnuts on top (I usually do!). Let it cool completely. The magic happens when the chocolate sets into a delicious, snappy layer.

INSTRUCTIONS

I’m European, so measuring in cups is not exactly my “cup of tea” (pun fully intended). In Spain, we have this charming old Abuela Style tradition: when baking, you don’t fuss with scales—you just use the empty yogurt pot from the recipe as your universal measuring cup. Well, here I’ve swapped the yogurt pot for a regular cup and used it for everything. That way, the measurements are always perfectly proportional… or almost 😆

1. Prepare the “buttermilk”: Mix almond milk with apple cider vinegar in a large bowl. Let sit a few minutes while you prepare other ingredients.

2. Mix dry & wet (minus water & orange): Add flour, sugar, cocoa, baking powder, salt, coconut oil, and vanilla to the bowl. Blend well with a hand mixer.

3. Add the orange: Chop the unpeeled orange into pieces (remove seeds if there are any). Toss them in the bowl and blend again until smooth.

4. Add boiling water: Slowly pour in boiling water while blending on low. The batter should be runny—this is the secret to a light, fluffy texture.

5. Bake: Pour into a greased cake tin. Bake at 180 °C (350 °F) for about 35–45 minutes, or until a toothpick comes out clean.

6. Cool & enjoy: Let it rest before slicing. The flavor gets even better after a few hours as the orange infuses the cake.

As usual I forgot to take proper pictures.
Next time I'll take them and upload them here!

INGREDIENTS — For Those Who Panic Without Numbers 😩

• 1 whole orange (with peel, about 200–220 g total)
• 240 ml unsweetened almond milk (or soy milk)
• 15 ml (one tablespoon) apple cider vinegar
• 240g all-purpose flour (or 190-200g oat flour / oats)
• 200 g granulated sugar (or 350 g if following original 1¾ cup)
• 43-64 g cocoa powder
• 10 g baking powder (≈ 2 tsp)
• 5 g salt (≈ 1 tsp)
• 120 ml melted coconut oil
• 15 ml pure vanilla extract (1 tsp)
• 240 ml boiling water