For the Cake
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup fresh orange juice
- 1/3 cup vegetable oil
- 1 tsp vanilla extract
- zest of 1 orange
- 1 tbsp apple cider vinegar
For the Chocolate Ganache
- 1/2 cup coconut milk or plant-based milk
- 1 cup dairy-free chocolate chips
- 1 tbsp maple syrup or agave syrup
- 1 tsp orange zest
Preheat the oven to 350°F (175°C) and grease and line an 8-inch round cake pan. Make sure the parchment paper fits well.
In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until fully incorporated.
In another bowl, combine the freshly squeezed orange juice, vegetable oil, vanilla extract, orange zest, and apple cider vinegar. Stir until blended.
Pour the wet mixture into the dry ingredients and mix well. The batter should be thick but smooth, ready for the pan.
Pour the batter into the prepared cake pan and bake for 30-35 minutes. Check with a toothpick for doneness, ensuring it comes out clean.
Let the cake cool in the pan for 10 minutes. Transfer it to a wire rack and allow it to cool completely before frosting.
Heat the coconut milk in a small saucepan over medium heat until it begins to simmer. Avoid boiling. Remove from heat and add chocolate.
Stir the chocolate until completely melted and smooth. If desired, add maple syrup for sweetness or orange zest for extra flavor. Let cool.
Once the cake is cooled, pour the ganache over it, spreading evenly with a spatula. Garnish with orange slices or zest for decoration.