The BEST GF Chocolate Orange Cake
The BEST GF Chocolate Orange Cake
I hope you all had the most wonderful Christmas time with your friends and family! Our Christmases are usually pretty busy with all of the family that is involved, but it’s really fun! We had 14 people at our Christmas dinner this year and there were two turkeys! That was a first. Of course, there were loads of delicious sweets and treats that were enjoyed by all each day. I really tried to get this Chocolate Orange Cake recipe up before Christmas but it just didn’t happen. So, i’m sharing it now; better late than never! If you still have gatherings coming up or are hosting New Years Eve dinner, this recipe is perfect for the remainder of the holidays and nobody will ever know that it’s gluten-free and grain-free!
This recipe is very straight forward, easy to make and uses mostly basic ingredients:
Almond Flour - Almond flour is naturally gluten-free, grain-free and low-carb. It can be bought at most grocery stores (including Costco!) I wouldn’t recommend substituting for a gluten-free flour blend unless you know the exact ratio conversion as most blends do not measure 1:1 to almond flour.
Dutch-processed Cocoa Powder - Dutch processed cocoa powder is my favourite because it creates a beautifully rich and dark cake. I believe the consistency of the cake would be different if you swapped for regular cocoa powder, so I would say use dutch-processed for this recipe.
Sugars - Regular sugar is assumed for this recipe but you can also use a sugar-free granulated, brown and powdered “sugars” that measure 1:1 to regular sugar.
Eggs - I used 4 medium/large eggs for this recipe.
Orange Extract - Do NOT skip the orange extract! It is required to get the flavour to the level that it is meant to be. You can buy this at most grocery stores in the baking section. If you can’t find it there, then Amazon will have it.
Buttermilk - Buttermilk is a key ingredient in making this cake super moist and tender. You can also make your own by mixing together 1/4 cup heavy whipping cream with 1/4 cup water and 1/2 tbsp of white vinegar or lemon juice. Or, use 1/2 cup whole milk and 1/2 tbsp vinegar instead. Let it sit for 5 minutes before using.
Olive Oil - Olive oil also plays a role in the moistness of this cake. I used extra virgin olive oil for this recipe.
Orange Juice - Adding orange juice to this cake also helps with tenderness and flavour! We want that flavour! I used fresh squeezed orange juice for this recipe but store-bought is fine. Just make sure that it is 100% pure orange juice.
Orange Zest - Orange zest is also necessary for flavour. You can use the small grate on a cheese grater or a tool such as a microplane.
Cloves - Ground cloves add a beautiful touch of holiday flavour to this cake as well. You can find this in the spice section at any grocery store.
Unsalted Butter - Make sure you use unsalted butter for the frosting. Salted butter will make the frosting too salty.
The orange flavour has the perfect intensity to it and the chocolate is rich and flavourful as well. Paired with the chocolate orange buttercream, this cake is absolutely delicious!
The BEST GF Chocolate Orange Cake
The BEST GF Chocolate Orange Cake
Ingredients
- 3 - 7 1/2" round cake pans
- olive oil spray
- 3 cups almond flour
- 1/3 cup dutch-processed cocoa powder, sifted
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1 tsp sea salt
- 3/4 tsp cloves
- 4 eggs
- 2 tsp orange extract
- 1/2 cup buttermilk
- 1/4 cup olive oil
- 1/2 cup fresh-squeezed orange juice
- 2 tbsp orange zest
- *optional* shaved dark chocolate, for garnishing
- *optional* fresh orange slices, for garnishing
- 2 cups unsalted butter, at room temperature
- 3/4 cup dutch-processed cocoa powder, sifted
- 2 tsp orange extract
- 2 cups powdered sugar
- 1/4 cup orange juice
- pinch of salt
Instructions
- Preheat the oven to 350F and spray 3 - 7 1/2" round cake pans with olive oil spray. Line the bottoms of the pans with parchment paper circles. (You can make the parchment circles by tracing the bottom of the cake pan on top of parchment paper and then cutting them out). Set them aside.
- In a medium-sized mixing bowl, whisk together the almond flour, cocoa powder, sugars, baking powder, baking soda, salt and cloves until combined.
- To the same bowl, add the eggs, orange extract, buttermilk, olive oil, orange juice and orange zest and mix again until fully combined.
- Divide the batter evenly into the 3 prepared pans and smack them gently a couple of times on the counter top to release any air bubbles.
- Place the cake pans into the oven and bake them for 23 minutes or until a toothpick inserted comes out clean. Do not over-bake or they will be dry. Check them at 23 minutes.
- Remove the cakes from the oven and let them cool in the pans for at least 30 minutes before removing to a wire rack. Once cooled, release the edges with a spatula and then transfer to a wire rack to cool completely.
- Wrap each layer with saran wrap and transfer them on a plate to the freezer to harden slightly before frosting, about an hour. While the cakes are in the freezer, make the buttercream.
- Add the butter to the bowl of a stand mixer and beat on high until light in colour and fluffy. Add the cocoa powder and beat again until fully combined.
- To the same bowl, add the orange extract, orange juice and salt and mix until combined.
- Add the powdered sugar and beat until well combined.
- Remove the cake layers from the freezer and get ready to frost the cake.
- Add 1/4 of the buttercream on top of the first layer of cake and smooth it out on top in an even layer. Put the second layer of cake on top and repeat with another 1/4 of the buttercream. Put the final layer of cake on top.
- With the remaining half of the buttercream, frost the top and sides of the cake. Use a bench scraper to clean and smooth the sides of the cake to finish it.
- Garnish with shaved dark chocolate and fresh orange slices. Serve and enjoy!