Vegan Blood Orange Chocolate Olive Oil Cake
A decadent and moist Vegan Blood Orange Chocolate Olive Oil Cake made with juicy ripe blood oranges, cocoa powder, and fragrant olive oil. Top with a layer of vegan blood orange frosting and candied blood oranges for the ultimate vegan cake!
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Servings: 8 slices
Ingredients
Vegan Blood Orange Chocolate Cake
- 1 ½ cups pastry flour or cake flour
- 6 Tablespoons unsweetened cocoa powder
- ½ teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¾ cup almond milk or any plant-based milk
- ½ cup olive oil
- ½ cup sugar
- ¼ cup freshly squeezed blood orange juice
- 2 Tablespoons unsweetened applesauce
- 2 teaspoons vanilla bean paste or vanilla extract
- 2 teaspoons orange zest *zest of 1 orange
Blood Orange Frosting
- ½ cup vegan butter
- ⅓ cup shortening
- 2-3 Tablespoons freshly squeezed blood orange juice
- 1 teaspoon vanilla bean paste or vanilla extract
- 1-1 ½ cups organic powdered sugar
Instructions
Make & Bake the Chocolate Orange Cake:
- Preheat oven to 350F. Lightly grease an 8-inch spring-form pan and set aside.
- In a large mixing bowl sift together your dry ingredients including your pastry flour, cocoa powder, salt, baking powder, and baking soda. Set the bowl aside.
- Next, whisk together your almond milk, olive oil, sugar, blood orange juice, applesauce, vanilla bean paste/extract, and orange zest in a separate mixing bowl.
- Once evenly mixed, slowly incorporate the bowl of sifted dry ingredients until a smooth chocolate cake batter has formed.
- Add the batter to the greased spring-form pan. Before putting the pan into the oven, tap the cake pan on the counter to release any large bubbles. Add to the oven and bake for 30-35 minutes or until a toothpick comes out clean when inserted into the middle. If you are using a larger pan, check the cake at the 25 minute mark as it will cook faster.
- Remove the cake from the oven and let cool to room temperature.
While the Cake is Cooling, Make the Frosting:
- Start by whipping together your vegan butter and shortening until smooth. Then add in the vanilla bean paste/extract and blood orange juice and whip for another 30 seconds.
- Finally, begin to gradually add the powdered sugar until no clumps remain and the frosting is smooth.
- Top your cooled cake with the blood orange frosting and use a spatula to smooth. Then, top with a dusting of cocoa powder and candied blood orange slices. Slice into 8 even pieces and enjoy!
Notes
- If you aren't a fan of vegan buttercream, you can also top this cake with a blood orange glaze (I've tried it and it's just as good!). Simply whisk together 1 cup powdered sugar with 2 tablespoon blood orange juice and 1 teaspoon orange zest for a thick and delicious glaze
- If you need to make the cake ahead of time, bake it and cover it in plastic wrap. It will keep at room temperature for 2-3 days or in the freezer for up to 2 months. Do not frost the cake until you are ready to eat it.
- If frosted, this cake can be stored in a closed container in the freezer for up to 1 month. I would recommend slicing before freezing.
- I don't recommend storing this cake in the fridge as it can dry it out, but if that is your only option it should keep for 4-5 days if well-wrapped.
- This recipe is for an 8-inch cake. If you use a large or smaller pan, the baking time will vary.
- I recommend using a spring-form pan for easy release when baking this cake.
Nutrition
Serving: 1slice (⅛ cake with frosting) | Calories: 503kcal | Carbohydrates: 49g | Protein: 4g | Fat: 34g | Saturated Fat: 7g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 19g | Trans Fat: 3g | Sodium: 360mg | Potassium: 173mg | Fiber: 4g | Sugar: 30g | Vitamin A: 29IU | Vitamin C: 7mg | Calcium: 59mg | Iron: 2mg
Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!