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Really Good Chocolate Cake

I’m the first to admit that i really have a sweet tooth – especially when it comes to Chocolate !  I have fond memories of when I used to work as a pastry chef – making chocolate truffles, cookies, tarts and the most wonderful chocolate cakes.  Recipes and knowledge  handed down from the French Sous chefs Michelle + Eves  in charge of the very first  pastry kitchen – to Bert and Brett  who inspired  me how to become a better chef and allowing me to experiment, play and create.

When baking cakes and muffins, try replacing butter with unsaturated fats like light olive oil or macadamia nut oil.  You can also reduce the amount of fat by replacing half or the oil with a fruit puree such as apple , orange or banana.  The puree will add moisture to the cake of muffin, it also add sweetness , so you can reduce the amount of sugar in the recipe. Use  100 % wholemeal or spelf flours instead of highly processed white flour.

For 100% gluten free I love using nut meals in my recipes such as almond or walnut.  They add good texture, moisture as well as adding extra protein, Vit E and omega 3. I’ve also added whole  steamed orange which make it very luscious and indulgent – perfect  to serve at a dinner party with a side of fresh segmented oranges + dark chocolate ganache.

what it’s good for:

Almonds are packed full of protein + good monounsaturated fats that can help lower cholesterol.  They are also a great source of Vitamin E that research suggests can slow premature cellular ageing.  Cocoa powder  contains compounds that act as stimulants believed to boost serotonin and endorphin levels in the brain. The stimulants theobromine and caffeine can increase alertness and give you a pleasurable sensation similar to the high people get after exercise.

1 whole orange
1/2  cup ( 160 g) pure organic maple syrup
3 organic/  free range eggs
pinch of sea salt
2  cups ground walnuts or almonds (200 g )
1/2   cup good quality dark cocoa powder
1/2  teaspoon ground cinnamon
1 teaspoon vanilla bean paste or extract

Preheat oven to 165 C

Steam the orange for about 60 minutes until soft.
Cool then chop them up (SKIN AND ALL)  and place into a food processor or a good high performance blender like a Vitamix.
Process all the orange until smooth along with the maple syrup and salt, vanilla then add the eggs and process again.
Pour the mix into a bowl and fold in the chopped walnuts, cocoa and cinnamon.
Spoon into a 15 cm baking tin lined with greaseproof paper at the base and sides.
Bake for about 50 ­- 60 minutes until cooked through.
Test with a skewer to check. The cake should be lovely and moist inside – a little fudge like.
Remove from the oven and cool completely then remove from the tin.
Store for 1 week covered in the fridge.
Serves 8

Nutritional info per serve:

Protein:  8g
Total fat: 20 g
Saturated: 2.3 g
Fibre: 2.4 g
Carbs: 17 g
Sugars: 14 g
Kilojoules: 1170
Calories: 281

MORE CHOCOLATE RECIPES:
Chocolate Cake
Chocolate Cup Cakes
Naked Chocolate Cake
Chocolate Chip Cookies
Red Velvet Cupcakes
Really Good Chocolate Cake
Chocolate Truffles
Chocolate Brownies
Raw Chocolate Cupcakes
Chocolate Mousse

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81 Responses to “Really Good Chocolate Cake”
  1. wow this looks like such and interesting recipe! I’ve never made choc/orange cake as I don’t like oranges, but I didn’t know this was how it was done! I think I might make it for morning tea at work – the hoards will eat it and I’ll have a tiny slice :)

    Ps I’m a huge fan of almonds in baking… infact I’ve an apricot almond tea slice in the oven at the moment!

  2. Sophie Smith says:

    Looks divine, and healthy too ! I’m making it this afternoon ! It will be perfect to brighten up this wintery rainy day in Perth. I absolutely love ALL of your recipes Teresa !! xx

  3. Sophie Smith says:

    PS: all I need is to win this VitaMix competition to make my job easier in the kitchen ! Fingers crossed !
    ;-)

  4. wendy says:

    Hi,

    This cake sounds wonderful Teresa, could you please tell what size and shape tin you used.
    Thanks

  5. Hi Teresa, thank you very much for this recipe, I can’t wait to try it! Do you think it will work if I substitute the maple syrup with rice malt syrup? Or would it need the extra sweetness of the maple syrup?

    • Hi Lara..If you want to substitute maple syrup then use agave instead. Rice malt doesn’t work that well with baked goods. TX

      • Brook says:

        Hi Teresa,

        Is there some way to make the cake fructose free? I haven’t experimented with rice syrup yet, so thanks for the tip that its not great with baked goods. Would natvia or stevia work ok do you think? I’m always worried it will get that bitter taste. Or if you have another suggestion it is more than welcome!

        Thank you :)

  6. Jo says:

    HI Teresa
    This will definately feature in my kids lunch boxes! I was wondering if you could answer a question for me. My son is wheat intolerant so I sometimes substitue wheat flour for spelt in cake recipes when baking. I have notice however that a straight 1:1 substitute sometimes leaves the cake too moist. What is a good ratio to substitute wheat for spelt. Hope ou can help
    Jo

  7. Hi Jo – I always use a straight 1:1 ratio when I try and convert one of my wheat flour based recipes to spelt. ….I use whole meal spelt flour, which absorbs a little more liquid….maybe try using a whole meal in place of white. Also adding a few tablespoons of LSA or ground linseed to your spelt will help bind and stablilze the cake dough. hope this helps. T :)

    • Jo says:

      Hi
      Thanks for your response I will try using wholemeal and the LSA. I baked the choc cake yesterday and I have one word for you…YUMMY!!. Jo

  8. Veronica says:

    Hi Teresa
    Really silly question – but should one peel the oranges or leave with skin?!
    Thanks
    Veronica
    Also, those outside Australia (ie UK) cannt enter Vitamix competition can we?

  9. Kitt says:

    Definately would love to make this! I was wondering though if I could substitute the oranges for another fruit puree since my father is allergic to oranges? If so what amount would I use? Also, I was wondering if I could use honey or golden syrup instead of the maple syrup, I know it probably wouldn’t be as healthy but unfortunately maple syrup is on the can’t eat list and agave is ridiculously expensive where I am. Sorry for all the question, my family is so odd with allergies :)

  10. Rhianne says:

    Hi Teresa

    Do you peel the oranges or blend them whole?

    Cheers, Rhianne

  11. Sallyl says:

    Oh wow!! This recipe is amazing!! Just had a piece straight from the oven. Incredible!!
    Thanks for your awesome recipes Teresa :-p
    Sallyl

  12. Julie Roche says:

    Hi Teresa,

    Enjoyed your recipe this afternoon with a strong cup of certified organic coffee from PNG! It was a great hit and the steamed oranges made my kitchen smell incredible. Look forward to your recipes every week keep up the great work

    Julie

  13. Kirstin says:

    Hello Teresa

    I can’t wait to make this. What baking temp and time you would recommend for mini cakes – say cupcake size?

    Thank you so much for your amazing recipes.

    K

  14. Gorgeous recipe, I adore the combination of orange and chocolate and the fact that this is gluten-free makes it even more perfect! Looking forward to trying this soon :-)

  15. Tara says:

    I made this recipe as cupcakes instead of a whole cake and it turned out perfect. The whole family loved them and they are really quite filling (one is definately enough).
    My oven took 30mins if that helps anyone who was thinking of cupcakes.
    Thanks again for a lovely recipe Teresa, I look forward to seeing what you come out with each week although my favourites are still the apple poached salmon and cauliflower and white bean soup!
    Tara

  16. Charlotte says:

    Was absolutely delicious! I’m so glad I came upon your website. Simple, healthy delicious food without hard to find ingredients. If only I could live closer to your cafe! x

  17. Charley says:

    Can I use almond meal instead of ground almonds? – or are they the same thing?

  18. Megan says:

    How do I steam an orange?

  19. julie says:

    Hi Teresa
    I use raw cacao powder for my chocolate recipes now. Can I use this instead of cocoa? It sounds really yummy, thanks
    Julie

  20. Hey Renae, This cake has quite a mature and rich cocoa flavour and it’s not too sweet either. May not be the best kid friendly cake for a first birthday party. I’m designing one that is more suited for younger kids shortly so stay tune:)

  21. Dani says:

    Teresa, just to let you know I’m a Mum of 4 and my 3 kids smashed this cake!!! 6, 4 and 2yo mind you on theirs I did drizzle some chocolate ganache with fresh cream & berries. They thought it was Christmas all over again ;) Hope you and your family had a wonderful Christmas. I’m sure you cooked up a feast!!!! Much love and appreciation for all that you do, you’re simply the best!!!! Xox Dani

  22. Kate says:

    Hi Teresa, if I wanted to make this in a loaf tin would you reduce cooking time? I’m going to halve ingredients.

  23. angela says:

    Hi,
    If i double the recipe, for 1 cake tin, do I also double the baking time? Would I need to reduce the temperature to cook for a longer time?

    • No you would never double the baking time, it’s too much…however if you double the recipe use a larger tin that’s not too deep….the deeper the tin, the longer the cooking time. I may take an extra 5 – 10 minutes but I would test it with a skewer before I remove it. Remember it needs to be moist…and will continue to cook a little when you remove it. :)

  24. Jess says:

    Hi Teresa,

    Would it be possible to substitute the oranges with beetroot? I’m really interested in finding a healthy chocolate beetroot cake/brownie recipe.

    Thanks

  25. Vanessa says:

    Don’t usually like a choc orange combo. Is it very strong? Could a different fruit, like apple or pear purée be used in place?

  26. Jo says:

    Hi Teresa,
    I’m sugar free and so was wondering if I could substitute the Maple Syrup for Rice Malt Syrup and if so roughly what amount I should use?
    Sounds DELICIOUS and can’t wait to try it!
    Jo :)

  27. Darley says:

    I made this on the weekend and it was delish! My dinner guests couldn’t believe that there was no butter, sugar or flour!! I topped it with the chooclate avocado mousse as well, which went down a treat.
    Just wondering if I should have turned the heat down a bit as I have a fan forced oven? The top was a little burnt and the consistency was quite firm – but I’m not sure if that was how it was supposed to be? Still tasted great though!

  28. Susie says:

    Made this chocolate cake yesterday and it was amazing :)
    Have made quite a few of the recipes on your website and love them.
    Tomorrow I am going to make the Gluten Free Bread.
    Thanks again Teresa for the wonderful recipes.

  29. Amanda says:

    Can this truly delicious cake be frozen so I don’t eat too much?

  30. shelly says:

    Theresa can I use flour for your cake recipes as my kids do not like the taste of the almond meal. We have no allergies . If so which flour would you suggest?

    • Hey Shelly – you can for sure but not in this recipe. Go to my chocolate cupcakes page and check that out. The almond meal can be swapped for a good spelt flour, but quantity of the flour will be different. Have not tested it yet so I cant give you the correct quantity. approx 3/4 – 1 cup flour is an estimate based on the recipe. Let me know how you go. :)

  31. Nelly says:

    one word: amazing

  32. Amanda says:

    Having given up sugar and eating Paleo, I found this cake to be moist and sweet and super delicious. I had to stop myself from feeling guilty every time I ate a piece… it was so good! Thanks Teresa for the best healthy recipes!

  33. Sally says:

    Hi Teresa,
    Made this cake the other day and it was Devine! I’m wondering if I could substitute the oranges for bananas? I have an over supply of them and wonder what the ratio would be? I have just come back from Kamalaya, truly an amazing experience. One of the girls over there gave me your website address. So pleased she did. It’s comforting to know that I can still make those fantastic recipes they had over there, right here in Australia,thanks to you. Look forward in trying many more. Cheers Sally
    Ps I’m hooked on congee

  34. Alana says:

    I’ve started a 10-week challenge at work and have a goal of losing 0.5 kg per week. So when my son’s 14th birthday came around I didn’t want a high sugar, high fat birthday cake. I made this last night and the kids absolutely love it!! They turned their noses up at the 2 whole oranges (skin and all), but quickly changed their minds once they tasted it. Thank you Teresa for delicious, healthy alternatives. I’m definitely going to buy your new book! Cheers Alana

  35. Karen says:

    Followed this recipe to a tee and it was fantastic. Mum and my sister enjoyed it as well. Can’t go wrong with the combination of orange and chocolate. Just wondering if we able to leave out the cocoa powder entirely to make a straight orange and almond cake?

  36. Rai says:

    Hi I’m a bit confused by your recipes. When you say four cups do you mean 100 gm = 1 cup?

  37. Chris says:

    That is really good. I like the information about replacing ingredients in baking. It’s a luvly thing to have oranges in the cake. That will give a great taste.

  38. Jill Miller says:

    Hi,
    Can I use raw cacao powder for this recipe or will it be too bitter?
    Thanks Jill

  39. Joan Morcombe says:

    Hello,

    I’m making this cake for the first time and was wondering how you have iced it?

    Thanks!

  40. jacki says:

    Hi Theresa,

    Is there anything i can substitute the eggs for? My girlfriend is Vegan and I want to make her a super yummy cake.

    Please let me know. (ps your site is amazing – have been spreading the word!)

    Best,

    Jacki

    • Nat says:

      I too would love another option to eggs as I too have an allergy. This cake sounds amazing. Please reply do I can start baking.

  41. Luci says:

    Hi! I was wondering if coconut flour would work with this recipe too? if so you reckon 1/2cup? and more eggs maybe? Let me know what you think, I am going to make it with almond flour this afternoon, but much prefer baking with coconut flour.

  42. Harley says:

    Hi Teresa. Can you please suggest an icing like the one in the photo? It looks amazing.
    Thanks

  43. Pauline says:

    Just made this last night…amazing and delicious. Thanks Teresa!

  44. Nat says:

    Hi Theresa, has the recipe changed?I thought there used to be 2 oranges. I’m trying to make a 23cm cake with 2 layers and just wanted to confirm if this made a 15 or 20 round before I try to up the amounts.

  45. Anna Tamvakis says:

    What have you topped the cake with Teresa? Can you please provide the recipe details?
    I’ll be serving this and your raw carrot cake for a dinner party I have coming up soon. Thanks for all of the work you do!

  46. Jessica says:

    I made this last night as cup cakes, made 12, could probably make them a little bigger next time. I think I over cooked mine a little, I baked for 35 min. They are absolutely delish, better than my white flour sugar filled cakes, this will now be my go to recipie for chocolate cake, I don’t feel like I’m missing out on anything eating these. I’ve also tried the naked chocolate cake with coconut flour but I love this one. Made with almond flour that I brought at a health store instead of Coles, I hated almond flour before, must have been the quality. Thank you Theresa for changing my life for the better, your recipies make it effortless to stick to a healthy life style.

  47. Doris Toh says:

    Do you steam the orange whole or can I cut it up before steaming?

  48. healthygal31 says:

    I really love this cake. Tastes wonderful and moist – a beautiful cake for anyone that loves chocolate and orange and anything flourless. I’ve made orange cake this way by boiling whole oranges then when soft throwing them into a magi mix. This recipe is so easy! Will definitely be making this again! I didn’t wait for the orange to cool down either after boiling them. I don’t think it made much difference.

  49. Belinda says:

    Hey Teresa, just wondering what ganache / icing you used on this cake.
    Thanking you in advance, Belinda

  50. Valerie says:

    Brilliant. Teresa, your recipes are keeping me awake at night. Can’t wait to try this out!

  51. Courtenay says:

    Hi Teresa, is there any way to make this into a cake instead of small brownies?
    Thankyou

  52. Julia says:

    Hi Tereasa,
    this cake looks great – but my cake tin is around 28-30cm..how could i go about making the recipe a larger quantity. If i doubled the recipe, would the cake turn out as well?
    if not, do you have an alternative solution? I’m catering for 30 people this weekend
    would love to hear from you
    thanks
    Julia

  53. GoingGlutenFree76 says:

    Just made this cake 2 days ago: very easy and it even rose as it was baking!
    However the addition of the entire orange made the beautiful cake so incredibly bitter, which was a shame :-(
    The recipe did not specify the size of the avocados and banana for the healthy chocolate mousse, so I used fairly large sizes. Well, it turned out to be a chocolate mousse with an overpowering taste of avocado/banana mousse.
    I will make both again today without the orange peel and less avocado and banana. Bet it’ll taste great…can’t wait!

  54. Naomi says:

    Amazing. Love to make this without the cocoa sometimes too, to make an orange almond cake. Delicious!!

  55. Mary Raven says:

    Hello Australia, this is Austria calling!

    This cake is so amazing that I made it on Monday for my son’s 10th bday, and then again on Thursday just for fun.
    First time it was more moist as I baked it for 45 mins, but I can tell you that the second cake was as delicious as the first one even if a bit less moist.
    I loved the bitter orange taste.

    And today I made also a raw (vegan) version for my friend by omitting the eggs.

    For all three cakes I used a chocolate icing made of coconut butter, cocoa and honey/maple syrup.

  56. MaureenB says:

    What a perfect combination – almond, chocolate and orange! I’ve just licked the spoon before putting this cake in the oven and my kitchen smells awesome. Cant wait to take this ‘Jaffa” cake to work tomorrow for the girls.
    Thanks Teresa xx

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