Introduction

This Vegan Chocolate Orange Gingerbread Cake combines warm spices with bright citrus and rich chocolate for a delightful treat. Perfect for cozy gatherings or whenever you crave a festive dessert that’s both vegan and indulgent.

This image shows a round chocolate cake on a white plate with a white marbled texture background. The cake has three visible layers: a dark brown chocolate top layer with a smooth shiny texture, a thick creamy white middle layer, and a dark brown chocolate bottom layer. A slice is cut out and placed on a white fluted plate nearby, showing the three layers clearly. The cake is decorated with alternating slices of orange and blood orange arranged in a semi-circle on top. There is also a wooden board with more orange and blood orange slices on the side. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3/4 cup (170g) dairy-free milk
1 tablespoon cider vinegar
2 cups (240g) King Arthur Unbleached All-Purpose Flour
1/4 cup (50g) granulated sugar
1 teaspoon baking soda
1/4 teaspoon table salt
1 1/2 teaspoons ginger
1 teaspoon cinnamon
1/4 teaspoon cloves
1/4 teaspoon nutmeg
1/2 cup (113g) refined coconut oil, melted
3/4 cup (255g) molasses (not blackstrap)
1/2 cup (113g) brewed coffee, cooled to room temperature
Zest of 1 orange
8 tablespoons (113g) vegan butter, at room temperature*
3 1/4 cups (369g) confectioners’ sugar, sifted
1/2 teaspoon cardamom
1 teaspoon King Arthur Pure Vanilla Extract
1 tablespoon orange juice
1 to 2 tablespoons (28g to 57g) dairy-free milk
3/4 cup (128g) vegan semisweet chocolate, chopped
1/2 cup (120g) non-dairy heavy whipping cream
2 tablespoons (28g) vegan butter*
Orange slices, peeled or unpeeled (for decoration)

Instructions

Step 1: Preheat the oven to 350°F. Grease an 8” or 9” round pan and line it with parchment, then grease the parchment.
Step 2: To make the cake batter, whisk together the dairy-free milk and cider vinegar in a small bowl and set aside to curdle.
Step 3: In a large bowl, whisk together the flour, sugar, baking soda, salt, ginger, cinnamon, cloves, and nutmeg.
Step 4: In a separate bowl, combine the melted coconut oil, molasses, and cooled coffee. Add this mixture to the dry ingredients, stirring until smooth.
Step 5: Stir in the curdled milk and orange zest. Pour the batter into the prepared pan.
Step 6: Bake the cake for 33 to 35 minutes if using a 9” pan, or 42 to 44 minutes for an 8” pan. It’s done when the edges begin to pull away and a toothpick inserted in the center comes out clean or with a few moist crumbs.
Step 7: Remove from the oven and cool the cake in the pan on a rack.
Step 8: To make the frosting, whip the vegan butter with an electric mixer until light and fluffy.
Step 9: At low speed, gradually add the sifted confectioners’ sugar, cardamom, vanilla extract, and orange juice. If the frosting is too thick to spread, add one or two tablespoons of dairy-free milk as needed. Set aside.
Step 10: When the cake is cool, run a knife or spatula between the cake and pan edges to release it cleanly.
Step 11: Turn the cake out onto parchment or wax paper, remove the parchment from the bottom, then turn the cake right side up onto a cooling rack.
Step 12: Reserve 3/4 cup (185g) of the frosting for decoration. Spread the remaining frosting evenly over the top of the cake and smooth it flat. Chill the frosted cake on its rack for 30 minutes.
Step 13: To make the ganache, place the chopped vegan chocolate in a heatproof bowl.
Step 14: Heat the non-dairy heavy cream in a small saucepan over medium heat until it simmers, stirring frequently.
Step 15: Remove the cream from heat and immediately pour it over the chocolate. Add the 2 tablespoons of vegan butter and stir until smooth.
Step 16: Place the cake on its rack over a parchment-lined baking sheet. Slowly pour the ganache over the cake in a zigzag motion to cover evenly. Use an offset spatula to smooth the top and encourage the ganache down the sides.
Step 17: Transfer the cake carefully to a serving plate. Once the ganache has set, decorate the top with the reserved frosting and orange slices as desired.

Tips & Variations

Use refined coconut oil to avoid a strong coconut flavor in the cake.
Substitute brewed coffee with strong black tea if preferred.
For extra texture, add chopped nuts or dried cranberries to the batter.
If you don’t have cardamom, a pinch of ground allspice works well in the frosting.

Storage

Store leftover cake well wrapped in the refrigerator for up to five days. For longer storage, freeze the cake tightly wrapped and thaw overnight in the refrigerator before serving. Reheat slices gently at room temperature or enjoy chilled.

How to Serve

A single slice of chocolate cake sits on a white scalloped plate with a silver fork beside it. The cake has two layers: a thick, dark brown, moist chocolate base and a light, creamy white layer on top. The entire slice is covered in a smooth, dark chocolate coating. On top, there are two thin orange slices with a bright orange and red color placed near the edge. In the background, there is a whole chocolate cake decorated with more orange slices, all on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake nut-free?

Yes, this recipe is naturally nut-free as long as you use nut-free vegan butter and ensure your ingredients have no cross-contamination.

Is the ganache frosting sweet enough without added sugar?

Yes, the vegan semisweet chocolate and confectioners’ sugar provide balanced sweetness. Adjust the frosting sugar if you prefer a sweeter finish.