Chocolate Orange Layer Cake

Rich chocolate cake layers get a bright lift from orange zest, then stacked with smooth dairy-free chocolate ganache. The crumb is tender and moist without eggs or butter, the ganache silky without cream. A little cardamom in the batter adds warmth that plays beautifully with the citrus. Slice it and you'll see clean, even layers with a glossy coat of ganache that sets just firm enough to hold its shape. It tastes indulgent but builds from pantry staples and plant milk. Perfect for birthdays, dinner parties, or when you want something a little fancy without the fuss.

By TasteBuds

Recipe details

Yield
8 people
Prep time
25 minutes
Cook time
30 minutes
Total time
2 hours

Ingredients

  • 2 cups all-purpose flour, spooned and leveled
  • 1½ cups granulated sugar
  • ¾ cup unsweetened cocoa powder
  • 1½ tsp baking soda
  • 1 tsp baking powder
  • 1 tsp fine sea salt
  • ¼ tsp ground cardamom (optional but lovely)
  • 1 cup unsweetened almond milk (or any plant milk)
  • ½ cup fresh orange juice (from about 2 medium oranges)
  • ½ cup vegetable oil (neutral, like canola or sunflower)
  • 1 tbsp apple cider vinegar
  • 2 tsp vanilla extract
  • 1 tbsp orange zest, finely grated (from about 1 large orange)
  • 1½ cups dairy-free dark chocolate chips (or chopped bar, 60–70% cacao)
  • 1 cup full-fat coconut milk (from a can, well-stirred)
  • 2 tbsp maple syrup (or agave)

Instructions

  1. Preheat oven to 350°F (175°C).
  2. Line the bottoms of two 8-inch round cake pans with rounds of parchment paper, then lightly grease the sides with a neutral oil or nonstick spray.
  3. Finely grate 1 tbsp orange zest from 1 large orange.
  4. Juice 2 medium oranges to get ½ cup (120 ml) fresh orange juice.
  5. In a large mixing bowl, whisk together 2 cups (240 g) all-purpose flour, 1½ cups (300 g) granulated sugar, ¾ cup (75 g) unsweetened cocoa powder, 1½ tsp baking soda, 1 tsp baking powder, 1 tsp fine sea salt, and ¼ tsp ground cardamom.
  6. In a medium bowl, whisk together 1 cup (240 ml) unsweetened almond milk, ½ cup (120 ml) fresh orange juice, ½ cup (120 ml) vegetable oil, 1 tbsp apple cider vinegar, 2 tsp vanilla extract, and 1 tbsp finely grated orange zest.
  7. Pour the wet mixture into the dry ingredients and whisk gently until just combined. The batter will be quite thin, don't worry.
  8. Divide the batter evenly between the two prepared pans.
  9. Bake for 28–30 minutes, until a toothpick inserted in the center comes out with just a few moist crumbs.
  10. Let the cakes cool in the pans on a rack for 10 minutes.
  11. While the cakes cool in their pans, make the ganache. In a small saucepan over medium heat, bring 1 cup (240 ml) full-fat coconut milk to a gentle simmer, stirring occasionally so it doesn't scorch.
  12. Remove the pan from heat, add 1½ cups (270 g) dairy-free dark chocolate chips and 2 tbsp maple syrup, then let sit undisturbed for 2 minutes so the chocolate melts.
  13. Whisk the ganache smooth. It should be glossy and pourable. Set aside at room temperature to thicken slightly while the cakes finish cooling.
  14. Turn the cakes out onto the rack, peel off the parchment, and let them cool completely, about 30 minutes.
  15. Once the cakes are cool and the ganache has thickened to a spreadable consistency (it should coat the back of a spoon but still flow), place one cake layer on your serving plate or cake stand.
  16. Spread about ⅓ cup of the ganache over the top of the first layer, going right to the edges.
  17. Set the second layer on top, pressing gently so it sits flat.
  18. Pour the remaining ganache over the top, letting it drip down the sides. Use an offset spatula or the back of a spoon to coax it into an even coat.
  19. Let the ganache set at room temperature for 15–20 minutes before slicing, or chill briefly if you're in a rush.