Prolific Oven Chocolate Orange Almond Cake Recipe Pure Bliss
Rich chocolate, orange, and almond cake – a decadent treat for any occasion!
Ingredients
Dry Ingredients:
- 1 ½ cups almond flour – The base of this cake giving it that delicate texture and naturally gluten-free goodness.
- ½ cup unsweetened cocoa powder – Choose a high-quality cocoa for a deeper richer chocolate flavor.
- 1 tsp baking powder – This will help the cake rise giving it a light and airy texture.
- ¼ tsp salt – Balances the sweetness and enhances all the other flavors.
Wet Ingredients:
- 3 large eggs – These will bind everything together and provide moisture.
- 1/2 cup honey or maple syrup – Sweeten naturally with honey or maple syrup for a more complex flavor profile.
- ¼ cup fresh orange juice – The star of the citrusy flavor. Freshly squeezed is best for that burst of freshness.
- 2 tbsp orange zest – Adds an aromatic zesty note that perfectly complements the chocolate.
- 1/3 cup melted coconut oil or butter – This adds richness and moisture to the cake.
- 1 tsp almond extract – A little bit of almond extract enhances the almond flavor and gives the cake a lovely depth.
Optional Toppings:
- Dark chocolate chips or chunks – For extra chocolatey goodness you can fold some into the batter or sprinkle on top before baking.
- Sliced almonds – For an elegant finishing touch and a delightful crunch.
Instructions
- Set your oven to 350°F (175°C) and prepare an 8-inch round cake pan by lining it with parchment paper. This will help the cake come out easily after baking, and keep it from sticking.
- Mix the dry ingredients: In a medium bowl, whisk together the almond flour, cocoa powder, baking powder, and salt. Make sure everything is evenly combined, so the cake bakes up perfectly.
- Combine the wet ingredients: In a separate bowl, beat the eggs until they’re light and fluffy. Then, add the honey (or maple syrup), orange juice, orange zest, and almond extract. Whisk until everything is well incorporated and smooth.
- Add the wet ingredients to the dry: Slowly pour the wet mixture into the dry ingredients, stirring gently until everything is combined. Be careful not to overmix—the batter should be thick and smooth, but don’t worry about getting it perfectly smooth like frosting.
- Add the melted coconut oil or butter: Pour the melted coconut oil (or butter) into the batter and stir gently until fully mixed in. This will add richness to the cake and ensure it’s wonderfully moist.
- Fold in chocolate (optional): If you’re using dark chocolate chips or chunks, now’s the time to fold them into the batter. This adds an extra layer of chocolatey goodness that everyone will love.
- Pour the batter into the prepared cake pan: Use a spatula to scrape all of the batter into the pan, spreading it out evenly.
- Bake the cake: Place the cake in the preheated oven and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Every oven is different, so keep an eye on it toward the end to make sure it doesn’t overbake.
- Cool the cake: Once it’s done, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, move the cake onto a wire rack and allow it to cool fully.
- Optional toppings: Once cooled, you can add some extra dark chocolate on top, or sprinkle with sliced almonds for a bit of crunch and a lovely presentation.