one bowl cake

Some flavor pairings feel like they were meant to be, and dark chocolate with blood orange is one of them. This Vegan Blood Orange Chocolate Cake takes a deeply chocolatey, moist, tender crumb and brightens it with the floral, berry-like citrus flavor of blood oranges, then covers it all in a glossy dark chocolate ganache and finishes with candied orange slices that glow like stained glass.

Blood oranges are a winter treat, with their deep crimson flesh and a flavor that sits somewhere between orange and raspberry — sweeter and less sharp than a standard orange, with a subtle floral edge. Paired with dark chocolate, they create an almost fruity, wine-like depth that makes this cake feel far more sophisticated than the simple method suggests.

The cake itself is a one-bowl affair. There are no eggs, no butter, and no dairy. Instead, vinegar and baking soda create lift, orange juice and plant milk keep the crumb tender, and a little oil guarantees a cake that stays soft for days. A generous amount of orange zest packs the batter with fragrant citrus oils, so the flavor is truly in the cake, not just on top.

The ganache is made with just two ingredients, dark chocolate and coconut cream, and sets into a silky, shiny blanket. A final layer of caramelized blood orange slices turns an easy chocolate cake into a centerpiece worthy of any celebration.

This recipe is 100% vegan, serves 10, and is ideal for birthdays, holidays, and dinner parties.

Recipe Information

Ingredients

For the Chocolate Blood Orange Cake

• 1½ cups (190g) all-purpose flour
• ½ cup (50g) unsweetened cocoa powder
• 1 cup (200g) sugar
• 1 tsp baking soda
• 1 tsp baking powder
• ½ tsp salt
• 1 cup (240ml) unsweetened plant milk
• ½ cup (120ml) fresh blood orange juice (about 2 blood oranges)
• ⅓ cup (80ml) neutral oil or melted coconut oil
• 1 tbsp apple cider vinegar
• 1 tbsp blood orange zest (from about 2 oranges)
• 1 tsp vanilla extract

For the Dark Chocolate Ganache

• 7 oz (200g) vegan dark chocolate, finely chopped
• ¾ cup (180ml) full-fat coconut cream
• 1 tbsp maple syrup
• 1 tsp blood orange zest
• Pinch of salt

For the Candied Blood Orange Slices

• 2 blood oranges, sliced into thin rounds
• 1 cup (200g) sugar
• 1 cup (240ml) water

For Serving

• Extra blood orange segments
• Flaky sea salt
• Fresh mint leaves
• Whipped coconut cream
• Orange blossom water, a few drops (optional)

Instructions

1. Prepare the oven and pan. Preheat to 350°F (175°C). Grease two 8-inch round cake pans and line the bases with parchment.
2. Mix the dry ingredients. In a large bowl whisk together the flour, cocoa powder, sugar, baking soda, baking powder, and salt. Sift if the cocoa is lumpy.
3. Mix the wet ingredients. In a separate bowl whisk together the plant milk, blood orange juice, oil, vinegar, zest, and vanilla.
4. Combine. Pour the wet ingredients into the dry and whisk until just smooth, with no streaks of flour. Do not overmix. The batter will be thin and pourable.
5. Bake. Divide the batter between the prepared pans. Bake for 30–35 minutes until a toothpick inserted in the center comes out clean or with a few moist crumbs. Cool in the pans for 10 minutes, then turn out onto a wire rack and cool completely.
6. Candy the orange slices. While the cake bakes, combine the sugar and water in a wide pan over medium heat and stir until dissolved. Add the orange slices in a single layer and simmer gently for 20–25 minutes, turning once, until the slices turn translucent and the syrup thickens. Transfer to a parchment-lined rack to cool and set.
7. Make the ganache. Place the chopped chocolate in a heatproof bowl. Heat the coconut cream until it just begins to simmer, then pour over the chocolate. Let sit for 2 minutes, then stir slowly until smooth and glossy. Stir in the maple syrup, zest, and salt. Let cool for 20–30 minutes until thick but spreadable.
8. Assemble. Place one cake layer on a plate and spread with a third of the ganache. Top with the second layer. Cover the top and sides with the remaining ganache, smoothing with a spatula.
9. Decorate. Arrange the candied blood orange slices on top, sprinkle with flaky sea salt, and add mint leaves. Chill the cake for 20 minutes to set the ganache before slicing.

Pro Tips for the Best Chocolate Orange Cake

• Use plenty of zest. The zest holds the aromatic oils, so it gives the cake much of its orange flavor. Zest before juicing.
• Do not overmix the batter. Mix until just combined to keep the crumb tender.
• Use good quality cocoa powder. Dutch-processed or natural both work, but a good brand has noticeably deeper chocolate flavor.
• Cool the cake fully before frosting. Warm cake melts ganache and makes it slide off.
• Let the ganache thicken. If poured when too warm it will be runny. Cool until it reaches a spreadable, pudding-like consistency.
• Use a sharp, warm knife. Dip the knife in hot water and wipe dry between slices for neat edges.
• No blood oranges? Use regular oranges or cara cara oranges. The flavor will be less floral but still delicious.

Why Chocolate and Blood Orange Work So Well

Chocolate and orange are a classic combination because the citrus brightens and lifts chocolate’s deep, bitter richness. Blood oranges take this a step further. Their flavor includes raspberry-like notes and a gentle floral perfume, which echo the fruity undertones often found in good dark chocolate.

The deep red color comes from anthocyanins, powerful antioxidants rarely found in citrus. Blood oranges also provide plenty of vitamin C and fiber. Dark chocolate and cocoa contribute flavanols, studied for their potential benefits for heart and brain health.

Beyond flavor, the acidity of the orange juice reacts with baking soda in the batter, creating a light, tender crumb without eggs. It is a simple chemistry that makes the cake both delicious and reliably fluffy.

Flavor Variations

• Chocolate Orange Loaf: Bake the batter in a loaf pan for 45–50 minutes and drizzle with ganache for a simpler, snackable version.
• Cupcake Version: Bake in lined muffin tins for 18–20 minutes and top with ganache and candied zest.
• Espresso Orange Cake: Add 1 tablespoon of instant espresso powder to the batter for a mocha-orange flavor.
• Orange Cream Filling: Fill the middle with whipped coconut cream mixed with blood orange zest and maple syrup.

Nutritional Highlights (Per Slice)

Storage

• Room temperature: Store covered at cool room temperature for up to 2 days.
• Refrigerator: Keeps in an airtight container for up to 5 days. Bring to room temperature for 30 minutes before serving.
• Freezer: Wrap unfrosted layers tightly and freeze for up to 3 months. Thaw overnight, then frost.
• Candied orange slices: Store in an airtight container for up to 1 week.

Frequently Asked Questions

Can I use regular oranges instead of blood oranges?

Yes. Regular navel or cara cara oranges work well. The color will be less dramatic and the flavor less berry-like, but the cake remains delicious.

Why did my cake sink in the middle?

This typically happens when the oven door is opened too early, the batter is overmixed, or the leavening is old. Wait until the last 5 minutes before checking and test your baking soda and powder for freshness.

Can I make this cake gluten-free?

Use a 1:1 gluten-free flour blend. The crumb will be slightly more delicate, so let the layers cool completely before turning out.

Can I make it in one pan?

Yes. Bake in a 9×13-inch pan for 30–35 minutes or a 9-inch springform pan for 40–45 minutes. Top with ganache directly.

What can I use instead of coconut cream in the ganache?

Use full-fat oat cream or soy cream. The ganache may set slightly softer, so chill it a little longer before spreading.

When are blood oranges in season?

Blood oranges are typically in season from December through April in the Northern Hemisphere. Frozen or bottled blood orange juice can work for the batter outside the season.

Tried this recipe? Leave a comment below and let us know how it turned out! Tag us on Instagram and Facebook — we love seeing your plant-powered creations. Looking for more impressive vegan cake and dessert recipes? Browse all recipes on Easy Vegan Recipes — new recipes posted every single week!