Autumn-Fall/Winter

Orange and chocolate vegan cake

Sicily is the land of oranges par excellence. They have remarkable beneficial properties, a natural sweetness that makes them suitable for various confectionery preparations. This orange and chocolate vegan cake, made with whole meal Farro stone ground flour, smells like seasonal oranges of my land, cinnamon and dark chocolate. A delicious vegan idea, perfect for breakfast or afternoon snack. For eggs free cakes, I suggest choosing small molds, in order to have a very firm cake.

Serves 6

Ingredients

250 g (11 oz)  wholemeal Farro flour, sifted

50 g (2 oz) corn starch (or potato starch)

1 tsp organic baking powder

80 g (3 oz) raw sugar (Panela variety)

1 tsp ground cinnamon

The juice and zest of one orange (better if blood orange)

80 ml (3 fl oz) mild extra virgin olive oil or 100 ml (3½ fl oz) organic cold pressed sunflower oil)

150 ml (5 fl oz) brown rice milk

50 ml (2 oz) dark chocolate, melted

50 ml (2 oz) dark chocolate, melted

4-6 orange slices

50 g (2 oz) toasted almonds

Method:

  1. In a bowl, combine the flour, corn starch, organic powder, sugar, cinnamon.
  2. Add the zest and orange juice, olive oil and rice milk. Stir until a creamy dough is obtained.
  3. Pour the batter into a cake tin, lined with baking paper.Cover with slices of oranges and melted chocolate.
  4. Bake at 180° (350°/ Gas 4) for 25-30 minutes.

 

 

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