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

180 g light spelt flour
20 g Maizena cornflour
60 g cocoa powder
100 g sugar
½ tsp baking powder
½ tsp sodium bicarbonate
½ tsp 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
1 dl oat drink
1 dl olive oil or rapeseed oil

Frosting

150 g margarine, soft
200 g icing sugar
100 g vegan cream cheese substitute (e.g. Simply V)
2 drop red food colouring
WE NEED Shopping List Purchase ingredients now

Utensils

One springform pan (approx. 24 cm in diameter), base lined with baking paper, sides greased

How it's done

New: You can enter
notes and changes to the recipe here that are visible to you.

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.

Similar recipes

Please log in!

Log on now – easily and conveniently – to FOOBY with your Supercard ID, save the shopping list on all your devices and benefit from additional advantages.

The recipe has been saved in your shopping list under myFOOBY.

Unfortunately, the shopping list was not saved.

Like this recipe?

Now you can user your Supercard ID to log in to FOOBY easily and conveniently and make use of all the functions and advantages.

Choose a cookbook:

L'article te plait ?

ith myFooby, you can not only access your saved recipes on all your devices, but also save interesting stories and helpful cooking instructions and easily refer back to them.

Supprimer l'article complètement ?

Do you really want to delete this article from your cookbook?

Remove recipe?

Do you really want to remove this recipe from the cookbook?

Delete the entire recipe?

Do you really want to delete this recipe from your cookbook?

Successfully saved!

Like this recipe?

Log in with your Supercard ID to have access to a cookbook with your favourite recipes from all your devices.

L'article te plait ?

ith myFooby, you can not only access your saved recipes on all your devices, but also save interesting stories and helpful cooking instructions and easily refer back to them.