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Driven by a passion that borders on obsession that developed in me at a very young age I always knew I was going to be a chef.

Phone:      (864) 241.6689
E-mail:      veera@chefveera.com
Address:   Greenville, SC
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Chef Veera

Gluten Free Choc Orange Cake

Gorgeous, Gluten- Free and Gourmet

 

Dark and chocolatey, this cake looks dense and fudgy but is really light, airy, and deliciously moist.

 

Supremely easy to make and with that delightful combination of orange and chocolate, it just melts in your mouth. This gluten-free cake is a perfect Fall and Winter dessert.

 

This cake will remind you of those delicious orange chocolates that appear on store shelves every holiday season. But you don’t have to wait for that, just whip up this easy recipe and savor the flavors.

 

Desserts like cake are only served occasionally on the Mediterranean Diet, so when I do indulge in desserts like this, I really want them to be exceptional – well, this is one I really love! So, BE BRAVE, make this gorgeous, gluten-free and delectable cake for a special occasion, serve it plain, or with a dollop of whipped cream or ice cream and a few berries, and share it with friends and family, they’ll love you for it!!

 

Happy Baking!

 

chef veera signature

 

 

Gluten Free Chocolate Orange Cake

 

 

Ingredients

 

6 tablespoons high quality cocoa powder

½ cup boiling water

2 teaspoon O&V Melipone Vanilla *

1 ½ cups almond flour

½ teaspoon baking soda

¼ teaspoon salt

1 cup sugar

2/3 cup O&V Blood Orange grape seed oil *

3 eggs

Confection’s sugar to dust the top of the cake

 

 

Preparation

Preheat the oven to 325F. Prepare a 9-inch springform pan by brushing the base with oil. Cut a piece of parchment paper to line the bottom, and brush that with oil too

 

Whisk together cocoa and boiling water in a measuring cup. Add in the vanilla. Let cool for at least 10 minutes.

 

In the meantime, combine the almond flour, baking soda and salt in a small bowl

 

In another larger bowl, add the sugar, oil, and eggs and beat with an electric mixer for about 3 minutes until the mixture is pale yellow and thick.

 

Reduce mixer speed and add the cooled cocoa mixture. Then add the almond flour mixture and mix till combined

 

Pour the batter into prepared springform pan. Bake in oven for 40-45 minutes. The sides will be set, the center will look slightly damp.

 

Let the cake cool in the pan for 10-15 minutes. Carefully remove the sides and let cool completely.

 

Dust with confectioner’s sugar and serve with a scoop of whipped cream or ice cream

 

 

 

 

 

 

 

Serves 10-12

Active time: 15 minutes. Total Time: 60 minutes plus time to let the cake cool

 

 

 

 

 

Notes

* The Blood Orange Oil add that citrus flavor to this orange and chocolate cake and is a key ingredient. You can substitute an unflavored oil if you prefer, but it will dramatically change the flavor of this cake. The Melipone Vanilla from Mexico is of high quality, aromatic and intense and available at most Oil & Vinegar stores.

 

 

 

 

 

 

 

 

Categories: Dessert, Gluten Free, Dairy Free, Cake, Chocolate, Cocoa, Blood Orange Oil, Melipone Vanilla, Chocolate Orange Cake, Sweets, Fall Desserts, Easy Baking

 

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