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Dark Chocolate Orange Cake sliced
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Dark Chocolate Orange Cake

Dark Chocolate Orange Cake is simple to make, plus this recipe is gluten free & dairy free, perfect for your summer baking!
Prep Time20 mins
Cook Time1 hr
Course: Cake
Servings: 10 -15 servings
Calories: 461kcal
Author: Dalya Rubin


For the Cake:

  • 1 ½ cups Bob’s Red Mill 1 to 1 Gluten Free Baking Flour
  • 1 ½ cups sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 6 heaping Tablespoons cocoa powder
  • 2 large eggs
  • ¾ cup vegetable or canola oil
  • ½ cup water
  • ½ cup orange juice
  • ¼ cup semi sweet chopped chocolate or chocolate chunks/chips
  • 1 tablespoon orange zest approx zest of 1 large orange or 2 regular sized oranges

For the Chocolate Ganache Icing:

  • ½ cup canned coconut milk
  • 8 oz chopped chocolate or chocolate chips


Make the Cake:

  • Preheat the oven to 350°F and grease an 8” or 9” circle cake pan with cooking spray. I like to grease a non-stick pan with oil & line with a parchment paper circle. Set aside. 
  • In a large bowl, whisk together the gluten free baking flour, sugar, baking soda, baking powder & salt. Sift in the cocoa powder if it’s clumpy; if not clumpy, mix right in! 
  • Make a well in the center of the dry ingredients using a mixing spoon and pour in the eggs, oil, water & orange juice. 
  • Whisk ingredients together until a chocolatey cake batter forms. 
  • Fold in the chopped chocolate & orange zest. 
  • Transfer the cake batter to the greased pan and spread evenly. 
  • Bake in the center rack of the oven for 50-60 minutes. A toothpick should come out mostly clean from the center (keep in mind the melted chocolate chunks may make the toothpick somewhat wet when testing the cake). 
  • Allow the cake to cool for 15 minutes before flipping onto a wire cooling rack to finish cooling. 
  • Prepare chocolate ganache frosting (recipe outlined below).
  • Spread chocolate ganache frosting onto the cooled cake, decorate with orange slices & serve! 

Make the Frosting:

  • Place chopped chocolate into a large bowl. Set aside.
  • Place the coconut milk in a small pot and bring to a simmer over high heat. 
  • Once simmering, pour over the bowl of chocolate and allow it to sit for 5 minutes. 
  • Mix together with a rubber spatula or a spoon until smooth and thickened. 
  • Cover the bowl with plastic wrap and refrigerate for 30 minutes before using. 
  • Note: If the frosting gets too firm once ready to use, microwave for 15 seconds to soften.


Serving: 1Serving | Calories: 461kcal | Carbohydrates: 57g | Protein: 4g | Fat: 27g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 232mg | Potassium: 143mg | Fiber: 4g | Sugar: 40g | Vitamin A: 84IU | Vitamin C: 7mg | Calcium: 53mg | Iron: 2mg