White Chocolate Orange Cake is a velvety white chocolate cake with a hint of orange. The combination of white chocolate and orange is so good. If you have never tried it, now is the time!
This white chocolate orange cake is simple to make and tastes divine! It’s smooth and creamy with a dark chocolate base. The combination of white chocolate and orange is just a match made in heaven. I’m pretty obsessed with this. It’s also a super easy cake recipe because it doesn’t need baking. Simply mix together your ingredients and let the freezer do the work.
As usual ➛no-bake, vegan, dairy free, gluten free, refined sugar free and 100% delicious. I really hope you enjoy making this recipe.
White Chocolate Orange Cake is a velvety white chocolate cake with a hint of orange. Click To Tweet
- For the crust
- 1+1/2 cup pecans, soaked and dehydrated
- ¼ cup cacao powder
- 3 tablespoon coconut nectar
- 2 tablespoon coconut oil
- ⅛ teaspoon pink himalayan salt
- 3 tablespoon cacao nibs
- For the filling
- 1+1/2 cup cashew, soaked 6 hours
- 100 gram vegan white chocolate, melted
- 3 tablespoon coconut oil, melted
- 3 tablespoon coconut nectar
- 1 cup freshy squeezed orange juice
- ⅛ teaspoon pink himalayan salt
- For the top
- ¾ cup freshy squeezed orange juice
- 2 teaspoon agar agar powder
- 2 tablespoon coconut nectar
- For the crust - 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 filling - Add all the ingredients to a high-speed blender and blend until smooth and silky. Pour the cream over the base. Pop in freezer at least 6 hours to set (overnight is ideal).
- For the top - Remove cake from freezer and place in the refrigerator. Add orange juice, coconut nectar in a small sauce pan, whisk together with agar agar powder. Stir well till smooth. While stirring continuously, bring to a slow boil and cook for a few minutes until the mix thickens. When the mixture has become thicker remove from the heat and let cold down for 10-15 minutes. Then pour over the cream and leave to cool in the refrigerator. Remove from the cake tin, decorate with edible flowers (I used homegrown dried petals of cornflowers) and enjoy!
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✰⭒
Create⬩Nourish⬩Repeat
Oh, this looks delicious! I would love to make one. But how big a tin did you use for it? Thanks a lot for sharing your recipes! Love all of them. Love from Norway. Andrea
Thanks!!! It really is! I’m so happy you like it. I used a 6 inch round tin. Hope you get to test out the recipe. Such a delicious cake!