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FUDGY CHOCOLATE & WILD ORANGE CAKE

Dani VennSweet Treats

Every cook needs a good go-to chocolate cake recipe that you can bring out on special occasions or to satisfy when a craving for sweetness hits! However I realised recently that I didn’t have this in my recipe arsenal so I set about creating the ultimate chocolate cake that was fudgy, delicious and not sickly sweet. The result is this cake! I am not going to lie, this is quite different to most chocolate cakes you may have eaten, as it doesn’t have that fluffy floury texture that you might be used to. But to me this cake has answered my calls for a crowd-pleasing cake that doesn’t make you feel like you are going to have a heart attack after eating it. It’s also gluten, dairy and refined sugar free! Bonus. 

Surprisingly I grew up not liking Jaffas (those chocolate coated candy balls with fake orange flavour), but I just adore the combination of a rich dark chocolate with a zesty orange kick now and I hope that you do too! And don’t worry you don’t have to foraging for wild oranges to make this recipe, any old orange will do, but you could use wild orange food grade essential oil if you are that way inclined! Enjoy x

Fudgy Chocolate & Wild Orange Cake

WHAT YOU WILL NEED

200g good quality dark chocolate (minimum 70% cocoa solids), roughly chopped

1 ½ cups almond meal

2 bananas, mashed

3 large free-range eggs

1 teaspoon vanilla powder or 1 vanilla bean, seeds scraped

¼ cup maple syrup

1 pinch salt flakes

1 teaspoon baking powder

1 tablespoon tapioca flour

1 orange, zest only or a few drops of Wild Orange essential oil

1 can coconut cream (please try and use coconut cream that does not have thickeners of additives added to it, check the label)

2 teaspoons maple syrup (optional)

1 orange, zest peeled and thinly sliced

½ cup rice malt syrup

HOW TO MAKE IT

Preheat fan-forced oven to 180 degrees and line an approx. 20cm cake pan with baking paper.

Create a double boiler with a medium sized saucepan filled with a little water and a heatproof bowl (aka glass or metal). Bring water to a gentle simmer over medium-low heat, place chocolate in bowl and on top of the saucepan and allow the chocolate to do it’s thing and slowly melt. You can stir occasionally to get rid of any lumps. When melted, remove from the heat and allow to cool slightly.

Grab a large mixing bowl and add your bananas, give them a good mash, then add in almond meal, and eggs. Stir the eggs in well one at a time. I like to crack my eggs in a separate bowl first so there’s no chance of eggshells getting into your cake mix.

Add in vanilla powder or seeds (vanilla powder is awesome, but expensive and you can really only find it at good health food stores), salt (a good pinch), baking powder (don’t forget this or your cake will be flat as a tack!), tapioca flour (this gives your cake a nice sheen) and orange zest or essential oil. A little note on essential oil, please only use food-grade like doTerra.

To make your whipped coconut cream it’s best to use a can that has been stored in the fridge so that the thick cream sits at the top of the can. Scoop this out, add maple if using and whisk it by hand so that it is lightly aerated or place in electric stand mixer and whisk. Store in fridge until you are ready to use.

Give this all a good mix until well combined then pour the mixture into your cake pan, smooth out the surface and bake for about 30 minutes, or until the centre of the cake springs back.

If you’d like to make candied orange peel, add ½ cup rice malt syrup and ½ cup of water to a small saucepan and bring to the boil, then reduce to a simmer. Peel orange skin and slice into thin slithers then pop this into your saucepan and cook for about 30 minutes so that the zest looses its bitterness and becomes candied.

When cake has cooked, remove from oven, allow to sit in the pan for five minutes then remove and place on cake cooling rack. When the cake is cool, you can smother the top with whipped coconut cream and garnish with candied orange peel or orange zest. Enjoy!

PS: If you have topped the cake with coconut cream it’s best to store the cake in an airtight container in the fridge.

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