A delicious egg free, gluten free, vegan and diabetic friendly, fudgey chocolate orange cake made with real ingredients, dates, almond flour, orange juice, coconut oil and apple sauce
I never thought I will make a cake that is egg free, butter free and even gluten free. Yes, finally I did it, I made this Chocolate Orange Cake. Again, I changed the recipe slightly and added semisweet chocolate chips in the sauce as my kids love it. This cake has all the good ingredients, so give it a try, I am sure you will love it.
This recipe is from a book “Simply Vibrant: All-Day Vegetarian Recipes for Colorful Plant-Based Cooking” by Anya Kassoff. I decide to halve the recipe as I was not very sure whether my kids would love it. As usual son did not care as he wants only chocolate chip cookie. I did bake it in between while making the cake. Daughter was very enthusiastic to try the new chocolate cake. She was happy with the cake, and even asked me to give this cake to her for her breakfast.
I was planning to bake a cake with dates, but never did it. So, when this recipe has it, I decided to go for it. This recipe has no refined sugar, only dates is used as sweetener, along with gluten free flour (I used Bob mill’s Gluten free) and then almond meal. It has apple sauce and coconut oil along with balsamic vinegar. Cake is fudgy with less sweetness.
I also read and interesting facts about dates, These sweet, bite-sized, wrinkly fruits are classified with a low glycemic index, according to a study published in the Nutrition Journal. The consumption of dates by healthy or diabetic individuals, the study concluded, does not result in “significant postprandial glucose excursion,” otherwise known as blood sugar spikes. Medjool variety of dates found to have a low glycemic index, one that’s about half of that of sugar or brown sugar. They are great eaten as-is or thrown in a salad, but they can also be turned into a sugar substitute in the form of a date puree that can be used instead of white or brown sugar. The date puree can replace sugar using a 1:1 ratio, or it can be used in combination with a reduced amount of sugar in a recipe.
I like the part that this cake is moist and still has the lift without any egg or egg substitute. I think as a baker I should experiment with everything that looks interesting, if I didn’t try plant-based baking how can I interpret the results. Also, I am not fan of egg free cake, dumping tons of condensed milk. For me that sounds like sugary danger in waiting. I have tried with yogurt or sour cream alone that didn’t give the lift to the cake as I expected.
Give it a try, and you will like this mildly sweetened cake that goes well with coffee or tea. After all everything used in the recipe is good so why wait.
Chocolate Orange Cake: Gluten Free and Vegan
- ½ cup 100g Majdool dates pitted
- 1 tbsp coconut oil
- ½ cup 90g gluten free flour
- ¼ cup 25g almond flour
- ¼ cup 22g cocoa powder
- ½ tsp baking powder
- ½ tsp baking soda
- ½ cup freshly squeezed orange juice
- 1 orange zest
- 1/8 tsp salt
- Half of 1/3 cup apple sauce
- ½ tbsp balsamic vinegar
- For chocolate sauce
- ¼ cup semisweet chocolate chips if you want use dark chocolate
- 1 tsp coconut oil
- Zest of one orange
- Handful of crushed pistachios
- Soak pitted dates with ½ cup warm water and set aside.
- Preheat oven to 375F and Grease and flour bundt pan with coconut oil. You can only grease them if you want darker color.
- In large bowl combine the flours, cocoa powder, baking soda, baking powder, salt and orange zest and mix well and set aside.
- In a blender add, dates along with soaking water, orange juice, coconut oil, apple sauce and balsamic vinegar and process everything into fine puree .
- Add this dates orange puree into dry ingredients and mix well.
- Transfer the batter into prepared pan and bake for about 25-30 minutes or until the tooth pick in the center comes out clean.
- While cake is baking make chocolate sauce in double boiler and when you are ready to serve drizzle the chocolate sauce, sprinkle orange zest and pistachios. Enjoy.
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This is Swathi ( Ambujom Saraswathy) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.