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There is a slice of vegan chocolate orange cake on a plate. The cake is topped with a slice of fresh orange.

Vegan Chocolate Orange Cake

This vegan chocolate orange cake is so soft and fluffy, even though made completely without dairy products, eggs or butter. Makes for a healthier cake that uses fresh orange juice and is perfect for so many celebrations such as Christmas, Easter or Valentine's day.
Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Servings 8 slices


For the cake

  • 2 ¼ cup all-purpose flour - (or 1 ½ cup all-purpose + ¾ cup whole wheat)
  • ¾ cup raw cacao powder
  • 1 ½ tsp baking soda
  • 1 ½ tsp baking powder
  • pinch of salt
  • ½ cup refined coconut oil - melted
  • ¾ cup maple syrup - or agave nectar
  • 1 ½ cup freshly squeezed orange juice - store-bought works too
  • zest of 1 orange


  • Pre-heat the oven to 350º. Line 2 x 8 inches round cake pans with parchment paper. Also, you can use a little coconut oil to grease their sides so they don't stick to it.
  • In a large bowl, combine the flour, cacao powder, baking powder, baking soda and salt.
  • In a medium bowl, combine the orange juice, orange zest, maple syrup and melted coconut oil.
  • Pour the wet over the dry and stir to combine (the batter will be light and very airy, it is not meant to be a pourable kind of batter).
  • Divid the batter in between both prepared cake pans and even their surface using a spoon or a spatula.
  • Bake in the oven for 20 minutes or until a tooth pick comes out clean and without any raw batter sticking to it. Set aside on the counter so the cakes cool down (essential before frosting).
  • Then, run a knife around the cakes and gently un mold them. Place one cake over your serving platter, spread a thin layer of frosting over, then top with the second cake. Finish up by covering the whole cake with the frosting. Decorate with some oranges, zest or chocolate chips and serve.



  • The vegan dark chocolate frosting requires some melting, cooling and whipping time. So what I do is actually start by making the frosting and once I transfer the bowl in the fridge to cool down (see the recipe), I make the cakes. When the cakes are baking and cooling down, then I finish up the frosting by whipping it. That way, everything is ready about at the same time!
  • Storage: store the cake (covered) at room temperature for 1-2 days. For longer than that, transfer to the fridge or even freeze it.
  • Don't skip covering the bottom with parchment paper! The cake can be delicate and you don't want to break it when un molding.
  • Feel free to add some chocolate chips to the cake batter for an extra chocolatey cake. Also add more zest if you are looking for a good punch of zesty flavor (but do not add more juice).
  • Don't overmix the batter!