Chocolate orange cake is delicious and deceptively light, as well as being dairy free and gluten free
50g cocoa powder, sifted (gluten-free, eg Green & Black's)
1½tsp vanilla extract
zest 1 orange, plus zest strips to decorate
75g ground almonds
50g gluten-free plain flour
¾tsp bicarbonate of soda
- pinch of salt
3 large eggs
150g caster sugar
150ml sunflower oil
icing sugar, to dust
- a 22cm springform tin, oiled and the base lined with baking parchment
Heat the oven to 170C, 150C fan, 325F, gas 3. In a medium bowl, whisk the cocoa powder, vanilla extract and orange zest with 100ml warm water to make a smooth paste, then set aside. In a small bowl, mix the ground almonds, flour, bicarbonate of soda and salt until well combined, then set aside.
Beat the eggs and sugar until pale and creamy, then gently fold in the flour and almond mixture until almost combined.
In the bowl with the cocoa mixture, gently mix the oil with a dollop of the egg mixture until well combined. Carefully fold this into the remaining egg mixture, pour into the prepared cake tin and bake for 30 minutes.
When cool enough to handle, run a knife around the inside of the tin to loosen, remove the cake and set it aside to cool on a wire rack. Decorate with orange zest strips and icing sugar. Serve with warm créme fraîche or eat warm with ice cream.
This recipe features in woman&home's free Eating Smart app, which including gluten free, dairy free and vegan recipes for every occasion, whether you're entertaining friends, baking or cooking midweek.