Chocolate Orange Cake
Preheat the oven at 180º C or 355 º F.
- Cook1 h
- Total1 h
- Serves6
- LevelIntermediate
Ingredients
- 2 tbsps. flax seeds + 6 tablespoons water*
- 1 cup (100 grams) chickpea flour
- 1 cup (100 grams) GF oat flour
- 1/2 cup (50 grams) unsweetened cocoa powder
- 1/2 cup (100 grams) Brown Sugar
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1/2 cup agave syrup**
- 1 cup (250 milliliters) orange juice
- 1/4 cup (50 grams) extra virgin olive oil
- 1 tbsp. orange marmalade
- 1/2 cup (125 milliliters) Chocolate frosting:
- 7 ounces (200 grams) water
- 2 tbsps. Dates
- orange marmalad
Method
- Preheat the oven at 180º C or 355 º F.
- Add the flax seeds and the water in a blender, blend and keep it aside.
- Combine the dry ingredients in a bowl (chickpea flour, oat flour, cocoa powder, sugar, baking soda and baking powder). Mix well.
- Combine the wet ingredients in another bowl (flax seeds+water, agave syrup, orange juice, oil and orange marmalade). Mix well.
- Combine the dry and wet ingredients and mix until smooth.
- Pour the mixture into a baking tin. We used a baking tin with removable bottom (diameter: 22 cm or 8”). We put baking paper on the bottom of the baking tin.
- Bake at 180 º C or 355 º F for about 35 or 40 minutes. Let cool the cake before unmolding.
- For the frosting, blend all the ingredients in a blender until smooth.
- Once the cake is fully cooled, frost and serve immediately. Decorate the cake with fresh orange slices.
