Chocolate Orange Cake -Orange Ganache Vegan

Cinnamon Coffee Glazed Bundlets / Cupcakes Eggless
Chiffon Cake with Olive oil

Hello you all.20170306031630_IMG_0878_1

The exams are finally over.

Not my exams ,those exams that drive the entire house crazy. Sweet child’s eleventh grade exams.

Its been a struggle.

The school and then those art classes… And then the dieting and exercise and a No Sugar diet.

And then we got super obsessed with sourdough.

So chocolate and cakes took a back seat. So just before the math exams, he comes up with a request for a low fat chocolate cake.

I first planned to make a chocolate genoise , but then that seemed to be too much of an effort.

So then  my one bowl vegan cake came to the rescue.

On a mission to make it even more lower in fat , I decided to reduce the quantity of oil further.

But that dried out the cake.

20170306034310_IMG_0955Ok, so the ganache is totally loaded with fat.

You do know,that for a chocolate ganache,you need 2 parts chocolate and 1 part cream ,by weight.

So I had 300gms of chocolate and was planning to add 150 gms non dairy cream.

Then it struck me and I turned to the box of orange juice instead.

So the bakers percentage.P_20170306_151326_DF

40% cream 60% orange juice.

And the combination is awesome.

The ganache doesnt hold a stiff star if you pipe it, because of the lower fat content.

But the orange cuts through the richness of the chocolate. And chocolate and orange is a fantastic combination.

This is half my original recipe. For the step by step pictorial,check this link here.


For the 

Chocolate Orange Cake -Orange Ganache Vegan

You need

1 1/2 cups plain flour

1 tsp baking powder

3/4 tsp baking soda

1/4 cup cocoa powder

1 cup sugar

1 cup water

1/2 tsp salt

1/2 tbsp vinegar

1 tsp vanilla essence

1/3 cup vegetable oil ( I removed half and replaced it with Real Orange Juice)

for the 

Orange Chocolate Ganache

You need

300 gms dark chocolate (I used compound- Morde) 

60 mils non dairy cream

90 mils Real Orange Juice

Zest of 1 orange

1/2 cup strawberries

Start with the ganache.

Chop the chocolate into small pieces and place in a clean glass bowl.

Pour over the 60 mils of cream.

Pop into the microwave and heat at bursts of 20 seconds. You must stir every time you turn off the microwave.

Allow most of the chocolate to melt.

Now slowly slowly add a Little juice and mix. The fat of the chocolate and that in the cream are too happy with each other to split now. 

Slowly add in the juice. You may need tobheatvthe chocolate for another 20 seconds. Add the orange zest.

Clean the sides of the bowl and cover with film and pop into the fridge to set.

Grease  and line with parchment paper ,2 6+inch cake tins or 1 8-inch round tin.

Preheat the oven on 180℃.

Place the water and the sugar on a saucepan on low heat and allow the sugar to melt . Remove from.heat and cool till it’s room temperature.

Add the vanilla essence, vinegar and the oil.

Only if you intend to frost the cake then replace half the oil with orange juice, because it will be moderately dry and the cake will not have a dome like a butter cake. 

But the trade off is low fat. So I filled my 1/3 cup measure with half canola oil and remaining orange juice and whisked it into the sugar mix water.

Into a dry bowl. Sift in the flour, cocoa , baking powder, baking soda and salt. Whisk in.the wet ingredients and mix well. Pour into the time and place in the centre of the oven. 

Bake for 30 minutes and check for doneness by inserting a toothpick or satay stick in.the centre. 

Remove from the oven. After 10minutes run a knife around the tin and invert to a plate. I generally place a parchment paper, because I hate to top stickng .

Invert, cool and frost.

Since I was in a hurry, I wrapped the cakes in parchment paper and then In Cling film and froze them for 1/2 hour.

Remove from the freezer, unwrap.

20170306034234_IMG_0952Place one cake on.the service platter and spread the ganache over.

Chop a few strawberries and place over the ganache.

Cover with the second cake, top side down. So the flat bottom comes on top. 

Spread some ganache on top and decorate with more strawberries.

I left the cake naked, because we are scrimping on calories. Feel free to wrap the sides with more ganache. But honestly, we were happy with this.

Chill the cake half an hour before serving.

Be happy with the taste of the orange flavored ganache. Its yum. 

Fruity and cutting through the richness of chocolate.

You can eat more than one slice.

I won’t say its low cal, just lower in calories than a regular chocolate cake slathered in ganache. 

A slice won’t hurt you…but the entire cake will.

So be like me!

Share the calories. 

#sharethecalories . If you’re on Instagram, please follow me @baketitude. 

(PS I’ve begun saying it in a pseudo Chinese accent.)

Coz life is what you bake of it.





Cinnamon Coffee Glazed Bundlets / Cupcakes Eggless
Chiffon Cake with Olive oil


  1. Sultana Kulkarni says:

    Awesome recipe..N so well explained..thks for sharing

  2. ashima says:

    I tried this cake. It turned out to be so soft and yummy. Everybody at home loved it.

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