Vegetarian for Life
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Chocolate Orange Cake

Time to prepare: 30 mins
Time to cook: 30 mins
Dietary requirements: Dairy-free, Egg-free, Vegan


  • 240g/8½oz self-raising flour
  • 125g/scant 4½oz caster sugar
  • 1½ tsp bicarbonate powder
  • 25g/generous ¾oz cocoa powder
  • 50g/1¾oz ground almonds
  • 130g/4½oz vegan margarine, gently melted
  • ½ tsp almond essence
  • ½ tsp vanilla essence
  • 200ml soya milk
  • 125g/scant 4½oz vegan natural yoghurt

For the filling

  • Zest of 1 orange
  • 30g/1oz cocoa powder
  • 100g/3½oz icing sugar
  • 50g/1¾oz soya cream
  • ½ tsp almond essence
  • ½ tsp vanilla essence

For the chocolate orange topping

  • 150g/scant 5¹⁄3oz dark chocolate
  • Zest of 1 orange


  1. Preheat oven to 180°C/360°F/gas mark 4.
  2. Sift the flour into a large bowl and add all of the remaining dry ingredients. Set to one side.
  3. In a large mixing bowl, add all of the wet ingredients and combine.
  4. Fold all the dry ingredients into the wet ingredients.
  5. Divide the mixture into three lined cake tins and bake for 15 minutes. After this time the cake should have risen. To check it is cooked, carefully slide a skewer into the middle of the cake. If it comes out clean it is done.
  6. While the cake is baking make the filling by combining all of the filling ingredients until smooth, then placing in the fridge. Once chilled, your mixture should have a thick consistency. If too thin, add a little extra cocoa powder.
  7. Next make the topping. Break the chocolate into a bowl and add the orange zest. Balance the bowl over a pan with a little water in it.
  8. Gently heat until the chocolate starts to melt.
  9. Once melted, turn the heat off but leave over the pan. This will allow the chocolate to stay melted for longer until ready for use.
  10. When the cake is completely cool, set the base layer onto your serving plate. Carefully spread half of the filling onto the top and add the second sponge.
  11. Repeat with the remaining filling and add the final sponge.
  12. Spoon the melted chocolate over the top and serve straight away while the chocolate is still warm.

CHEF’S TIP: Slice while the chocolate is still soft because once set the cake can be harder to cut.


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