Posts may contain affiliate links. Read our full disclosure policy here.

This easy vegan chocolate orange cake is perfectly moist, soft, and decadent. It features wonderful zesty citrus flavors and is so easy to make. The best part is that this eggless and dairy-free recipe is naturally vegan. If you’ve been looking for an amazing chocolate orange cake or a new vegan chocolate cake recipe, this is it!

Close up image of a single slice of vegan chocolate cake on a white plate.
Our chocolate orange cake is deliciously soft, perfectly moist, and has the perfect blend of citrusy and chocolate flavors. The best part is this cake is naturally vegan friendly and is made without the use of egg or dairy!

Eating vegan doesn’t mean you need to settle for a cake that is dry or flavorless. Enjoy more of my amazing vegan dessert recipes like my chocolate sweet potato brownies or vegan keylime pie.

Ingredients required, to make the chocolate cake.

Is this chocolate orange cake also eggless?

Yes, this vegan chocolate orange cake recipe is completely eggless. This recipe just uses simple everyday ingredients like flour, sugar, almond milk, and orange juice which are easily available. The vegetable oil and orange juice make this chocolate orange cake perfectly moist without the use of any eggs.

Top view of vegan chocolate cake on a white round plate with orange slices on the sides.

Will this cake taste different?

Not to brag, but my vegan chocolate cake is one of the best chocolate orange cakes I’ve ever had. It is so soft and fluffy without being dense. You would never know that this recipe is vegan or doesn’t use any eggs because this is just how the cake has always been made. Whether you’re looking for a fantastic chocolate orange cake or are specifically looking for a vegan cake, everyone can enjoy this recipe equally.

Can this chocolate cake also be gluten-free?

Absolutely! Substitute the all-purpose flour with gluten-free flour to make a gluten-free vegan chocolate cake. Please note that gluten-free batter typically might take a longer time to bake than regular batter. Also If you remove them from the oven too soon, you may develop a gummy and mushy texture.

Close up image of a single slice of vegan chocolate cake on a white plate.

How to Make Vegan Chocolate Cake

First, preheat the oven to 350F. Then, prepare an 8″ bundt pan by oiling and dusting it with flour. Place it on a baking tray and keep it aside.

Adding orange juice to make cake batter.

Now, in a large mixing bowl, mix oil, 3/4 cup non-dairy milk, vanilla extract, granulated sugar, baking powder, salt, and orange juice until well combined.

Adding flour to make the cake batter.

Then add flour and stir until everything is well incorporated.

adding cacao powder to one half of the batter in a glass bowl.

Now divide the cake batter into two bowls. Add cacao powder and 1 tbsp of non-dairy milk to one bowl.

Adding orange zest to the cake batter.

Then, add orange zest to the other bowl. Stir the mixture in each bowl until well combined.

Blue bundt pan filled with chocolate cake batter.

Afterward, take the prepared bundt pan, and pour some of the chocolate batter into the pan, followed by some orange batter. Then repeat this process until all the batter is finished. Then tap the bundt pan on the counter to level the cake batter.

chocolate and orange cake baked in a blue bundt pan.

Now bake the cake for 45 to 50 minutes or until a toothpick inserted comes out clean. Let the cake cool over the counter before unmoulding. Finally, dust some powdered sugar over the cake before serving.

More Vegan Recipes

Storage

I recommend storing any uneaten slices in the refrigerator for 3-4 days. I like to slightly warm up my cake in the toaster oven at 200 degrees for only about 5 minutes. This cake goes perfectly with a nice cup of coffee or tea. It is also a hit for the holidays and one of my mother in laws favorite recipes. I make this cake for her every mothers day!

Close up image of a single slice of vegan chocolate cake on a white plate.

Moist & Citrusy Chocolate Orange Cake (Vegan friendly)

Our chocolate orange cake is deliciously soft, perfectly moist, and has the perfect blend of citrusy and chocolate flavors. The best part is this cake is naturally vegan friendly and is made without the use of egg or dairy!
5 from 4 votes
Prep Time 20 mins
Cook Time 50 mins
Course Dessert, Snack
Cuisine American
Servings 8 servings
Calories 407 kcal
Diets:
The Best Vegan Chocolate Orange Cake 1
Vegan

EQUIPMENT

  • Bundt Pan
  • mixing bowls

Ingredients
  

  • 1 1/4 cup granulated sugar
  • 1 tsp vanilla extract
  • 1/3 cup orange juice
  • 1/2 cup vegetable oil
  • 3/4 cup non dairy milk
  • 1 tbsp non-dairy milk
  • 2 1/2 cup all purpose flour
  • 3 tsp baking powder Use fresh and active baking powder for a good rise.
  • 1/4 tsp salt
  • 1 tsp orange zest
  • 1/4 cup cacao powder
  • sprinkle powdered sugar on top optional

Instructions
 

  • First, preheat the oven to 350F.
  • Then, prepare an 8" bundt pan by oiling and dusting it with flour. Place it on a baking tray and keep it aside.
  • Now, in a large mixing bowl, mix oil, 3/4 cup non-dairy milk, vanilla extract, granulated sugar, baking powder, salt, and orange juice until well combined.
    1 1/4 cup granulated sugar, 1 tsp vanilla extract, 1/2 cup vegetable oil, 3/4 cup non dairy milk, 3 tsp baking powder, 1/4 tsp salt, 1/3 cup orange juice
  • Then add flour and stir until everytihng is well incorporated.
    2 1/2 cup all purpose flour
  • Now divide the cake batter into two bowls. Add cacao powder and 1 tbsp of non-dairy milk to one bowl and orange zest to the other bowl. Stir the mixture in each bowl until well combined.
    1 tbsp non-dairy milk, 1/4 cup cacao powder, 1 tsp orange zest
  • Afterward, take the prepared bundt pan, and pour some of the chocolate batter into the pan, followed by some orange batter. Then repeat this process until all the batter is finished.
  • Then tap the bundt pan on the counter to level the cake batter.
  • Now bake the cake for 45 to 50 minutes or until a toothpick inserted comes out clean. Let the cake cool over the counter before unmoulding.
  • Finally, dust some powdered sugar over the cake before serving.
    sprinkle powdered sugar on top

Notes

  • Leftovers can be stored in an air-tight container in the refrigerator for up to 5 days.
  • Gluten-free flour can be used in place of all-purpose flour if preferred.
  • If your baking soda bubbles when hot water is poured on it, then it is still active and good to use for baking.

Nutrition

Calories: 407kcal | Carbohydrates: 65g | Protein: 5g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 245mg | Potassium: 139mg | Fiber: 2g | Sugar: 33g | Vitamin A: 116IU | Vitamin C: 7mg | Calcium: 133mg | Iron: 3mg | Net Carbohydrates: 63g
Tried this recipe?Let us know how it was!

Have you made this recipe? Leave a comment and let us know below!

6
0
Don't be shy. Leave a comment and tell us your thoughts!x