Chocolate and orange can't be beat! It's especially scrumptious here, in this spiced orange cake topped with a thick chocolate ganache frosting. The cake is studded with juicy dried cranberries, and it just so happens to be totally gluten-free, too!

Orange Cake With Chocolate Ganache [Vegan]



  • 1 3/4 cup almonds (or almond flour)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon cardamom
  • 1/2 teaspoon salt
  • Scant 1/2 cup agave
  • Scant 1/2 cup canola or coconut oil
  • 1 orange
  • 2 chia eggs (2 tablespoons chia seeds mixed with 6 tablespoons water and soaked until thick)
  • 1 cup dried cranberries (roughly chopped)
Chocolate Ganache:
  • 5 ounces dark chocolate
  • Scant 1/2 cup coconut cream


To Make the Cake:
  1. Preheat the oven to 347°F.
  2. Ground the almonds into flour. If using pre-made almond flour, skip this step.
  3. Combine almond flour, baking powder, baking soda, cardamom, and salt into a bowl.
  4. Combine agave and oil in a saucepan on low heat.
  5. Grate the zest and squeeze the juice from the orange into the saucepan.
  6. Stir the agave mix into the dry ingredients.
  7. Gently fold the chia eggs into the batter together with the dried cranberries.
  8. Pour the batter into a greased 8-inch springform pan and bake for 40 minutes or until a knife comes out clean (cover the cake with tinfoil in the last 15 minutes if it looks burnt).
  9. Let the cake cool down for at least 30 minutes before you remove it from the springform.
To Make the Chocolate Ganache:
  1. Place the chocolate and coconut cream in a heat-proof bowl set atop a pot of boiling water. Stir until melted and well-combined. Let the ganache cool down for 30 minutes before you apply it to the cake.