Dark Chocolate Orange Cake
- 1/4 Cup of Ground Flax Seed (25g)
- 3/4 Cups of Water (180ml)
- 1 & 1/3 Cups of Ground Almonds (160g)
- 1 Teaspoon of Baking Powder
- 1/2 Cup of Coconut Sugar (70g)
- 1 Teaspoon of Vanilla Essence
- 200g of Dark Chocolate
- 1 Large Orange (Zest & Juice)
For the Icing:
- 80g of Dark Chocolate
- 2 Tablespoons of Nut Butter (Cashew or Almond)
- Optional: more oranges for decoration
This cake is super moist and chocolatey with the perfect amount of orange and the icing is just perfectly fudgey and drippy. It’s a must, as part of your Christmas dinner dessert or any time in the lead up. I don’t care when you have it, just do it!
Preheat the oven to 180’C. In a small bowl, combine the flax seed and water and mix well, then set aside.
In a large bowl combine the ground almonds, baking powder, coconut sugar and the zest of the orange. You may need to sieve the coconut sugar.
Slowly melt the dark chocolate on low heat until smooth. Then, pour it into the almond mixture and mix well. Add the vanilla to the flax seeds and give it another stir until it’s thick, like the texture of a raw egg. Pour it into the chocolate almond mixture and mix really well until smooth.
Gradually pour in three tablespoons of the orange juice while mixing.
Grease a spring form cake tin with a little coconut oil and then spread the mixture out evenly with a spatula.
Bake for about 35 minutes, until a cake tester comes out clean. Let it cool completely on a wire rack before removing it from the tin.
When the cake is cool, slowly melt the dark chocolate for the icing. Then whisk in the nut butter until smooth. Decorate with orange peel, sices or more zest.