Vegan Chocolate Orange Cake
Ingredients
The cake
-
1
cup
soft Medjool dates, pitted
-
2
tablespoons
neutral coconut oil, at room temperature
-
1
cup
brown rice flour
-
½
cup
almond flour
-
½
cup
unsweetened cocoa powder
-
1
teaspoon
baking soda
-
1
teaspoon
baking powder
-
pinch
sea salt
-
zest of 1-2
oranges
-
1
cup
freshly squeezed orange juice
-
⅓
cup
unsweetened apple sauce
-
1
tablespoon
balsamic vinegar
The glaze
-
¼
cup
finely chopped dark chocolate
-
1
teaspoon
neutral coconut oil
Instructions
- Soak the dates in hot water for 10 minutes.
- Preheat the oven to 375°F and grease a bundt pan with coconut oil.
- In a large bowl, mix the flours, cocoa, baking soda, baking powder, salt, and orange zest.
- Reserve ½ cup of the date soaking water, blend it with the drained dates and orange juice until smooth, then add applesauce, coconut oil, and balsamic vinegar.
- Combine the wet and dry ingredients until incorporated.
- Pour the batter into the prepared bundt pan and bake for 55-60 minutes until a toothpick comes out clean.
- Let the cake cool for at least 20 minutes before inverting it onto a plate.
- For the glaze, melt the chocolate and coconut oil together until smooth, then pour over the cake.
Nutrition Facts (estimated)
Servings
10 mini bundts
Calories
250
Total fat
10g
Total carbohydrates
38g
Total protein
4g
Sodium
50mg
Cholesterol
0mg
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