This easy Chocolate Orange Cake brings together an amazing flavor combination. Rich chocolate and orange are merged into a delicious, decadent cake. If you haven’t had the flavor combination together in cake before, prepare to have your mind blown.
A super rich chocolate crust topped with silky chocolate and creamy orange layer. The cake base is made simply with almonds, orange zest, cacao nibs and cocoa powder. The rich chocolate mousse layer, made with zucchini, avocado, cacao powder and orange blossom. The deliciously creamy orange layer, made with cashews, orange juice, orange zest, orange blossom and coconut nectar. The final touch is a generous amount of melted dark chocolate, cacao nibs, a sprinkling of fragrant dried orange zest and candied orange slices. It sounds good, right?
If you love chocolate goodness with lots of fresh orange, this chocolate orange cake is for you.
This delicious raw, vegan cake is rich, decadent, and perfect for any occasion.Click To Tweet
As usual ➛ no-bake, raw, vegan, dairy free, gluten free, refined sugar free and 100% delicious. I really hope you enjoy making this recipe.
- For the Base
- 1+1/2 cup almond, soaked 8 hours and rinsed
- 2 tablespoon cacao powder
- 2 tablespoon coconut nectar
- 2 tablespoon coconut oil
- 1 teaspoon orange zest
- ⅛ teaspoon pink salt
- 2 tablespoon cacao nibs
- For the Chocolate layer
- 2 ripe avocado, peeled
- 1 small zucchini, peeled
- ¼ cup cacao powder
- 1 teaspoon orange blossom water
- ½ teaspoon vanilla bean paste
- 4 tablespoon coconut nectar
- 2 tablespoon nut milk
- 3 tablespoon coconut oil, melted
- ½ tablespoon sunflower lecithin
- For the Orange layer
- 1+1/2 cup cashew, soaked 6 hours and rinsed
- ½ cup freshly squeezed orange juice
- 2 teaspoon orange zest
- 1 teaspoon orange blossom water
- 3 tablespoon coconut nectar
- ⅛ teaspoon pink salt
- 3 tablespoon coconut oil, melted
- ⅛ teaspoon turmeric powder
- ½ tablespoon sunflower lecithin
- For the Base - Add the base ingredients to a food processor (except cacao nibs) and process until it resembles fine crumbs and sticks together when pressed. Next add in the cacao nibs and pulse together until evenly combined. Press into the base of lined 6-inch cake tin and place in the freezer.
- For the Chocolate layer - Add all the ingredients (except lecithin) to a high-speed blender and blend until smooth and silky. Then add in the ½ tablespoon lecithin and pulse to combine. Pour the cream over the base and place in the freezer.
- For the Orange layer - Start, of course, by soaking your cashews (soak for at least 6 hours or overnight). Add all the ingredients (except lecithin) to a high-speed blender and blend until smooth and creamy. Then add in the ½ tablespoon lecithin and pulse to combine. Pour the cream over the chocolate layer. Pop in freezer at least 4 hours to set (overnight is ideal). When you ready to serve, sprinkle some cacao nibs and dried orange zest. Enjoy!
If you’re into the chocolate and orange flavor pairing, you might also like these treats from the blog archive as well:
Orange Chocolate Bonbons
Chocolate Orange Biscotti
Orange and Blueberry Shortbread Slices
THINKING OF TRYING THIS RECIPE?
As always, I absolutely would love to see and hear your feedback.
▻ Nothing makes me happier than to see recreations of my recipes made all around the world. Take a picture and share it on Instagram, be sure to tag me #deviliciouslyraw ⭒✰I can’t wait to see your amazing creations✰⭒
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