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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.
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
How it's done
In a large bowl, mix the flour with all the other ingredients up to and including the salt.
Pour the orange juice, oat milk and oil into the dry ingredients, mix to form a homogeneous batter. Transfer to the prepared tin.
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.
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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