Description
Indulge in the rich flavors of this Prolific Oven Chocolate Orange Almond Cake, a moist and decadent dessert featuring the perfect harmony of dark chocolate, zesty orange, and nutty almonds. This cake is a delightful fusion of European patisserie and Mediterranean traditions, bringing together deep cocoa, refreshing citrus, and a soft almond texture. Perfect for special occasions or a cozy afternoon treat!
Ingredients
Dry Ingredients:
- 1 ½ cups (150g) almond flour
- ½ cup (60g) all-purpose flour (or 1:1 gluten-free flour substitute)
- ⅓ cup (40g) unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients:
- 3 large eggs, room temperature
- ¾ cup (150g) coconut sugar or brown sugar
- ½ cup (120ml) melted butter or neutral oil (avocado/coconut oil)
- ⅓ cup (80ml) freshly squeezed orange juice
- 2 tablespoons orange zest (finely grated)
- ½ teaspoon vanilla extract
Optional Add-Ins:
- ½ cup (85g) dark chocolate chips
- ¼ cup (30g) sliced almonds (for topping)
Instructions
-
Preheat & Prepare the Pan:
- Preheat your oven to 350°F (175°C).
- Grease an 8-inch (or 9-inch) cake pan with butter or oil and line it with parchment paper.
- Lightly dust with cocoa powder for extra flavor and easy release.
-
Mix the Dry Ingredients:
- In a large mixing bowl, whisk together almond flour, all-purpose flour, cocoa powder, baking powder, baking soda, and salt.
- Sift the dry ingredients to remove lumps and aerate the mixture.
-
Prepare the Wet Ingredients:
- In a separate bowl, whisk together eggs, sugar, melted butter (or oil), orange juice, orange zest, and vanilla extract.
- Whisk until smooth and slightly frothy.
-
Combine Wet & Dry Ingredients:
- Gradually pour the wet mixture into the dry ingredients, stirring gently with a spatula.
- If using chocolate chips, fold them in now.
- Stir until just combined—do not overmix!
-
Bake the Cake:
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Sprinkle sliced almonds on top for an elegant finish.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
-
Cool & Serve:
- Let the cake cool in the pan for 10 minutes, then transfer it onto a cooling rack.
- Allow it to cool completely before slicing.
-
Optional Frosting:
- Top with an orange-infused buttercream frosting or drizzle with dark chocolate ganache for an extra indulgent touch.
Notes
-
Substitutions:
- Use hazelnut flour instead of almond flour for a deeper nutty flavor.
- Replace butter with coconut oil for a dairy-free option.
- Swap coconut sugar with maple syrup or honey for a refined sugar-free version.
-
Storage:
- Store at room temperature for 1-2 days in an airtight container.
- Refrigerate for up to 5 days or freeze for 3 months.
-
Serving Suggestions:
- Serve with a scoop of vanilla ice cream or a cup of citrus tea.
- Pair with candied orange slices and roasted almonds for a gourmet touch.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: breakfast /Dessert
- Method: Oven
- Cuisine: European, Mediterranean
Nutrition
- Serving Size: 1/8 of the cake
- Calories: 290 kcal
- Sugar: 16g
- Sodium: 120mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 55mg
Keywords: Chocolate orange almond cake, chocolate almond cake, orange cake recipe, gluten-free cake, dairy-free cake, chocolate citrus dessert, almond flour cake, homemade chocolate cake, bakery-style cake