With citrus in full swing (Lemons anyone? Grapefruit? Mandarins? Oranges? Limes? ), these lovely oranges were given to my by some lovely kiwi people. And nothing tastes better than good old spray-free grown citrus, ripened on the tree. I feel sooo blesses!

So off I went and tried this new vegan and gluten-free no bake cake recipe that involves chocolate and orange. And really, it just tastes like dark chocolate with orange, only it is a cake! I’m still blown away!

As always, this recipe for no bake hazelnut orange chocolate cake is vegan and gluten-free and without refined sugars And it might look like there are heaps of ingredients needed, but you can actually make this with only 8 ingredients (plus the garnish).

A powerful high-speed blender is recommended for this recipe.

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No Bake Hazelnut Orange Chocolate Cake (Vegan, Gluten-free, No Refined Sugar)

As always, this recipe for no bake hazelnut orange chocolate cake is vegan and gluten-free and without refined sugars And it might look like there are heaps of ingredients needed, but you can actually make this with only 8 ingredients (plus the garnish).

Course Baked Sweet, Cake

Cuisine American

Diet Gluten Free, Vegan

Keyword cake, chocolate, Dates, fruit-sweetened, Hazelnut, no bake, No Refined Sugar, Orange, raw, soy-free

Servings 1 Cake

Equipment

• Springform 18 cm
• high-speed blender

Ingredients

For the crust:

• 140 g hazelnuts (soak for at least 8 hours, then rinse and drain)
• 70 g dates pitted and chopped
• 3 tablespoon FAIR-TRADE cocoa powder
• 1 to 2 teaspoons water

For the filling:

• 210 g hazelnuts (soak for at least 8 hours, then rinse and drain)
• 105 g dates pitted and chopped
• 125 ml fresh orange juice (approx. 2 juicy navel oranges)
• 190 ml water
• 3 tablespoon cacao butter melted
• zest of one orange I roughly peel it with a knife since the blender will blend it up
• 3 tablespoon FAIR-TRADE cocoa powder if you live in NZ, I highly recommend the one from Trade Aid

For the chocolate ganache:

• 1 tablespoon tahini or any nut or seed butter
• 1 tablespoon FAIR-TRADE cocoa powder
• 1 tablespoon rice syrup or other liquid sweetener
• 1 tablespoon water maybe a little more, add only very small amounts until the consistency is creamy and drizzable
• 2 teaspoons cacao butter melted (alternatively coconut oil)
• Grated and dried zest of one orange and cacao nibs for garnish

Instructions

• For the crust, place hazelnuts and dates in blender and pulse to fine crumbles. Transfer to a medium sized bow. Add cocoa powder and stir to combine. Should it be too dry, add just a tiny bit of water (1 to 2 teaspoon should be enough). The dough should thick and sticky.
• Place a piece of baking paper onto the bottom of the springform before attaching the ring. Scoop dough for the crust into the springform. Spread it evenly, pressing it firm.
• For the filling, blend all ingredients but the cocoa powder in a powerful high-speed blender (a temper is recommended because it will become quite a thick mass). Once the mixture is creamy, add the cocoa powder and blend to combine. You can also stir in the cocoa manually if your blender had enough.
• Spread the filling evenly. Then place the cake in the freezer to set (approx. 6 hours).
• When the cake has set, prepare the chocolate ganache buy combing all ingredients in a small mug.
• Take the cake out of the springform and apply the ganache (I simply use a teaspoon to do this). Add garnish of your choice. For best results, let the cake thaw for about 1/2 to 1 hour. Then place in fridge until serving but allow time to defrost (approx 6 hours).

Notes

Enjoy! 

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

Last year I made this hazelnut chocolate orange cake. But this time I wanted to make a raw orange chocolate cake version.

As always, this cake recipe is vegan, gluten-free and without refined sugar. And if you are based in New Zealand, I can tell you that the flavour is very close to Jaffas

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No-Bake Orange Chocolate Slices (Vegan, Gluten-free, No Refined Sugar)

As always, this orange chocolate cake recipe is vegan, gluten-free and without refined sugar. And if you are based in New Zealand, I can tell you that the flavour is very close to Jaffas.

Course Baked Sweet, Cake

Cuisine New Zealand

Diet Gluten Free, Vegan

Keyword Almond, cake, chocolate, fruit-sweetened, No Refined Sugar, Orange, Slices, without baking

Servings 1 cake (17 x 28 cm)

Equipment

• 17 x 28 cm cake tin
• highspeed blender

Ingredients

For the crust:

• 300 g almonds or other nuts (soak them in filtered water for at least 8 hours, then rinse and drain)
• 140 g dates pitted and diced
• 25 g FAIR-TRADE cocoa or cacao powder
• 60 ml water

For the orange layer:

• 280 g cashews soak them in filtered water for at least 4 hours, the rinse and drain
• 140 g dates pitted
• 3 to 4 zest of spray-free unwaxed oranges (more if you like a stronger flavour)
• 310 ml orange juice (310 ml = approx. 3-4 oranges)
• 125 ml water

For the chocolate layer:

• 140 g dates pitted
• 250 ml water
• 50 g FAIR-TRADE cocoa or cacao powder
• 30 g cacao butter or coconut oil, melted

Instructions

• Line the cake tin with baking paper. Pulse the nuts to fine crumbles and transfer to a medium sized bowl (it might pay to do that in two patches).
• Pulse dates to fine crumbles and transfer to the bowl. Sift in cocoa or cacao powder and stir well.
• Add water and mix well until it forms a sticky dough.
• Scoop dough into cake tin and spread evenly.
• For the orange layer, blend all ingredients until smooth. If you wish to garnish the cake as seen in the photos, take 2-3 teaspoon of the orange filling away. Pour the rest of filling into cake tin and spread evenly. Place in freezer for a while until it sets a bit.
• For the chocolate layer, blend all ingredients until smooth. Spread gently on top of the orange layer.
• Mix the set aside orange filling with just enough warm water until it becomes watery enough to drizzle it over the cake. My decoration is quite rough, but I think you get the idea
• Drizzle lines of orange filling over the chocolate layer. Then use the narrow side of a teaspoon to pull it across the cake.
• Place in freezer until set (3 to 4 hours). For best results let defrost in fridge until soft enough to cut and keep chilled until serving.

Notes

Enjoy!

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

There is this fruit bowl in the kitchen, completely overfilled with fresh, local, organic oranges. They just had to be used in a new recipe.

Well, I didn’t expect it to work at first try. But it did! Unfortunately I didn’t take any step by step photos because I thought I would have to try it at least twice. My description should still be good enough to help you to bake this cake yourself

Seriously, the flavours of orange and chocolate in this vegan and gluten-free cake are divine! It has a soft and deliciously moist texture. If you got some organic, wax-free oranges at hand, give this recipe a try

For a 18cm (7inch) cake spring-form you’ll need:

1 cup (150g) hazelnuts, ground
1/2 cup (70g) buckwheat flour
1/2 cup (50g) FAIR-TRADE cocoa powder
1 tablespoon psyllium fiber husk
1 teaspoon baking powder
1 teaspoon baking soda
1-2 pinches salt (optional)

1 cup (140g) dates, pitted
1 1/2 cups water

1 small spray-free, wax-free orange

Preparation:

1. Preheat the oven to 190°C. Mix all dry ingredients in a medium sized bowl.

2. Line the spring-form with baking paper. Cut the orange into very think slices and place them in the spring-form, covering as much space as possible, without overlapping the orange slices.

3. In a blender, blend the dates and water until smooth. If your blender isn’t very powerful, let the dates soak in the water for a while.

4. Pour blended dates into bowl with dry ingredients and mix well. Scoop the dough gently into the spring-form and spread it evenly.

5. Place in oven and bake covered for 30 to 35 minutes. This depends on oven type. Make sure to test with a skewer towards the end. If it comes out clean, the cake is ready.

6. Let cool down a little before taking the cake out of the spring-form. I like to run the wooden skewer along the sides first. Then take of the ring. Place the cooling rack on top of the cake. Then flip the whole thing over, making sure you have a good grip so that it doesn’t land on the floor. Remove the spring-form base and the baking paper and let cool down properly.

Enjoy!

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.