Vegan blood orange chocolate cake

Vegan blood orange chocolate cake

Total: 55 Min. | Active: 25 Min.
vegan, lactose-free
Nutritional value / piece: 546 kcal
, Fat: 31 g
, Carbohydrate: 59 g
, Protein: 6 g

A vegan blood orange chocolate cake for cold days. If you're a fan of the orange and chocolate combo, then you'll love blood orange and chocolate! This moist, chocolatey cake comes with bitter-sweet blood orange frosting, giving it a unique look and taste. The cake is made without egg or butter, and is also a great option for novice bakers as it is so easy to make.

Ingredients

8 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Dry ingredients

180g light spelt flour
20g cornflour
60g cocoa powder
100g sugar
½tsp baking powder
½tsp sodium bicarbonate
½tsp salt

Liquid ingredients

2 blood oranges, rinsed in hot water, use a little grated zest and 100 ml of juice and 3 tbsp set aside for the frosting
1dl oat drink
1dl olive oil or rapeseed oil

Frosting

150g margarine, soft
200g icing sugar
100g vegan cream cheese (e.g. Simply V)
2drops red food colouring
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How it's done

Dry ingredients

In a large bowl, mix the flour with all the other ingredients up to and including the salt.

Liquid ingredients

Pour the orange juice, oat milk and oil into the dry ingredients, mix to form a homogeneous batter. Transfer to the prepared tin.

To bake

Approx. 30 mins. in the centre of an oven preheated to 175°C (convection). Remove from the oven, allow to cool slightly, remove the tin frame, leave to cool on a cooling rack.

Frosting

Beat together the margarine and icing sugar using the whisk on a hand mixer until the mixture becomes lighter in colour. Add the cream cheese, reserved orange juice and food colouring, mix briefly. Spread the frosting over the cake, smooth down.

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