Chocolate Orange Cake

decorated with dried oranges

Our todays vegan delight is filled with orange marmalade, has a thick chocolate coating and on top some pretty decorations, such as home-dried oranges. A very nice result with relatively little effort. And a taste feast, not only for chocolate-orange lovers.


For a springform pan with Ø 24 cm

For the cake:

  • 250 g spelt flour type 630
  • 200 g ground almonds
  • 150 g cane sugar
  • grated organic orange
  • 1 tbsp cinnamon
  • 45 g baking cocoa
  • 1 tsp baking powder
  • 1 tsp tsp baking soda (or more baking powder)
  • 2 tbsp orange juice
  • 1 ripe banana
  • 100 ml coconut oil + a little more to grease the tin
  • 250 ml plant-based drink (almond / oat ...)
  • 200 g orange marmalade
  • 160 g iChoc „Almond Orange“ Chocolate
  • 1 - 2 tbsp vegan cooking cream (e.g. Oat Cuisine or Soy Cuisine)

Decorations (optional)

  • some orange zest
  • 30 g iChoc „Almond Orange“ Chocolate
  • some dried orange slices for garnishing

How to make it

1) Preparation: To make the orange slices, dry them in the oven at 100 °C convetion for 1.5 hours.

2) Preheat the oven to 180 °C convection. Grease the springform pan with coconut oil or margarine.

3) Sift the spelt flour into a bowl, add the ground almonds, cane sugar, orange zest, cinnamon, baking cocoa, baking powder and baking soda.

4) Drizzle orange juice directly onto the bicarbonate of soda, which will activate and foam. Finely mash a ripe banana and gradually add with vegetable drink and coconut oil, stirring. Mix all the ingredients together to form an even dough.

5) Pour the dough into the tin and bake for about 35 minutes.

6) Allow the cake to cool for half an hour, then carefully cut in half and remove the top half of the cake.

7) Spread a thick layer of orange marmalade on the bottom half of the cake, put the top half of the cake back on and press down lightly.

8) Melt 160 g chocolate in a bain-marie and stir in 1-2 tbsp of vegan cooking cream.

9) Brush the cake with the glaze and garnish with dried orange slices, orange zest and chocolate chips as desired.

Many thanks for this great cake to Lea Green. Lea has been running the plant-based food blog for years, is a successful book author, show cook, editor of the online magazine Vegan en Vogue and most recently also a coach in the online cooking school Vegan Masterclass.

Scroll to Top