Chocolate Orange Almond Cake (DF): This is a single-layer cake has sophisticated flavor pairings and yet it takes less than one hour to make.
Chocolate Orange Almond Cake (DF)
I prepared it this past week for a visiting friend and since it is so easy to make, I was able to also prepare a lunch and not feel pressed for time in the kitchen. 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 sugar
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- 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
- 1 cup unbleached all-purpose flour
- 1 cup brown sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt, ,
- 3/4 cup orange juice, , preferably organic fresh-squeezed orange juice
- 1/3 cup cooking oil, , I used canola
- 1 teaspoon almond extract
- 1 egg
- One 8-inch doily
- about 1 tablespoon of confectioner's sugar
- Preheat your oven to 350 degrees. Grease and flour a 9 x 2 inch cake pan. (*to go completely dairy free, you can grease the pan with coconut oil)
- 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. Add the orange juice, oil and almond extract. Beat until just combined. Add the egg and beat for a couple of minutes more, then spread batter into the prepared pan.
- Bake for 30 to 35 minutes or until a toothpick inserted into the center comes out clean. Cool the cake in the pan on a wire rack for 10 minutes, then remove the cake from the pan. Allow to cool before applying the confectioner's sugar over the doily.
- **Place 8 inch doily over top of 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.
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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.”
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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