This is a dairy-free/non-dairy, single-layer cake that has sophisticated flavor pairings of chocolate, orange, and almond, and yet it takes less than one hour to make.

Estimated reading time: 5 minutes

Chocolate Orange Almond Cake

Hi Everyone, this Chocolate Orange Almond Cake recipe has orange and almond flavors infused in every bite.

I first made this recipe for a visiting friend and since it is so easy to make, I was able to also prepare lunch and not feel pressed for time in the kitchen.

I found myself making again and again when I wanted a fresh, homemade cake from scratch.

It does not create a lot of dishes to clean up, since it can be made using one bowl.

By using orange juice instead of milk,  it is a lovely dairy-free cake option for those who have milk sensitivities.

Try using an 8-inch doily to make a delicate design in confectioner’s/powdered sugar

• For the all-purpose flour, I used Hodgson Mill, Non-GMO Project Verified Flour (Learn more about the Non-GMO Project Here)
• For the salt, I use Morton Kosher Salt
• For the almond extract, I used Simply Organic Almond Extract

Ingredients

Here is a list of ingredients for this recipe:

• 1 cup unbleached all-purpose flour
• 1 cup dark brown sugar
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/4 teaspoon Kosher salt
• 3/4 cup orange juice, preferably organic fresh-squeezed orange juice
• 1/3 cup Canola oil
• 1 teaspoon almond extract
• 1 large egg
• about 1 tablespoon of confectioner’s (powdered) sugar

Helpful Kitchen Tools

Here is a list of helpful kitchen tools for this recipe:

• measuring spoons and cups
• wet measure
• large wire whisk
• mixing bowl
• baking spatula
• 8-inch cake pan
• fine mesh strainer (for dusting with confectioner’s/powdered sugar)
• toothpick(s) (for testing for doneness)
• 8-inch doily

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Recipe Notes, Alternatives, and Thoughts

• You can decorate the cake with almond slices or candied citrus.
• Instead of a doily, get creative using intricate lace to be the “confectioner’s sugar stencil.”

Recipe Attribution

The original recipe that inspired this Dairy-Free Chocolate Orange Almond Cake is called “One-Bowl Chocolate Cake” p.168 of the Better Homes and Gardens New Cook Book.

Please note: I follow 1/3 cup of cooking oil in the book version versus the online version where it calls for 1/4 cup of cooking oil.

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This post was originally published on 3/23/2015 and updated with new photos from Carey Rivest Gabrielson and republished on 3/13/2021.

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Chocolate Orange Almond Cake

Yield: 12 slices

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

This is a dairy-free/non-dairy, single-layer cake that has sophisticated flavor pairings of chocolate, orange, and almond, and yet it takes less than one hour to make.

Print

Ingredients

• 1 cup unbleached all-purpose flour
• 1 cup dark brown sugar
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/4 teaspoon Kosher salt
• 3/4 cup orange juice, preferably organic fresh-squeezed orange juice
• 1/3 cup Canola oil
• 1 teaspoon almond extract
• 1 large egg
• about 1 tablespoon of confectioner's (powdered) sugar

Instructions

1. Preheat your oven to 350 degrees. Gather your ingredients. Grease and flour a 9 x 2-inch cake pan. (to go completely dairy-free, you can grease the pan with coconut oil)
2. Using a large mixing bowl, stir together flour, brown sugar, cocoa powder, baking soda, baking powder, and salt, making sure the dry ingredients are well blended.
3. Add the orange juice, oil, and almond extract. Beat until just combined.
4. Add the egg and beat for a couple of minutes more, then spread the batter into the prepared pan.
5. Bake for 30 to 35 minutes or until a toothpick inserted into the center comes out clean.
6. Cool the cake in the pan on a wire rack for 10 minutes, then remove the cake from the pan.
7. Allow cooling before applying the confectioner's/powdered sugar over the doily.

Notes

For Decorating: Place an 8-inch doily over the top of the cake. Put a tablespoon or so of confectioners sugar in a tea strainer. Gently tap the tea strainer over the doily cut-outs. Remove doily.

I cut off the rounded top with a bread knife, turned the cake over, and applied the confectioner's sugar to the "bottom" of the cake, giving a more uniform appearance and flatter surface for the doily design.

Check out our recipes on how to make Dark Brown Sugar

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. #CommissionsEarned #ad

• 
  Wilton Greaseproof Doilies, 8-Inch, White Circle, 16-Pack
• 
  Pyrex Glass Measuring Cup Set (3-Piece, Microwave and Oven Safe),Clear
• 
  Wilton Easy Flex Silicone Spatula Set, Your Go-To Tools for Mixing, Folding, Scraping, Cooking and Serving., Blue, 3-Piece
• 
  Homestia Gold Measuring Cups and Spoons Set Stainless Steel 8 PIECE for Dry and Liquid Ingredients Engraved Measurement Heavy Duty Baking & Cooking Utensils
• 
  AmazonBasics Stainless Steel Wire Whisk Set - 3-Piece
• 
  Wilton Aluminum 8-Inch Round Cake Pan Set, Multipack of 2
• 
  Pyrex Smart Essentials 8-Piece Mixing Bowl Set

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 190Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 16mgSodium: 117mgCarbohydrates: 29gFiber: 1gSugar: 19gProtein: 3g

Please note that the Calculated Nutrition is an estimate at best.

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Sara Maniez

Owner at Life's Little Sweets

Sara is an architectural designer turned work-at-home Mom. She lives in New Jersey by way of New England and New York, with her husband and 3 kids under 8. She loves design, being creative, and spending time with family and friends. She loves checking out local businesses and eats and being apart of the local farm to table community.

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