Vegan Chocolate Orange Torte Recipes

VEGAN CHOCOLATE - ORANGE TORTE

Steps:

• Preheat to 350°F and line a 9" springform pan with parchment.
• Whisk together flour, cocoa, sugar, baking soda, salt, baking powder and ground almonds.
• In a separate bowl, whisk together the orange juice concentrate, oil, zest, vinegar, vanilla and almond extracts.
• Pour into the dry mixture and whisk until the batter is smooth.
• Pour the batter into the prepared pan.
• Rotate the pan to level the batter and tap it lightly on the counter. Bake for 43 to 45 minutes.
• Cool in the pan for 10 minutes, then invert onto a rack.
• Sprinkle cake with 1 tbsp ground almonds and cool completely.
• When cool, sprinkle serving plate with remaining almonds and invert cake onto it. Set aside while preparing glaze.
• Glaze / Topping:.
• Combine orange zest, orange juice concentrate and chocolate in a small saucepan and melt gently over low heat.
• Stir in oil, flavoured stevia and salt.
• Pour into a bowl and let sit 15-20 minutes to thicken before use.
• Pour glaze over the cake and sprinkle generously with flaked almonds.

VEGAN CHOCOLATE ORANGE CAKE

Steps:

• Heat the oven to 180C/160C fan/gas 4. Use a little of the Flora Plant Unsalted to butter the base and sides of a deep 23cm cake tin, then line with baking parchment.
• Put the plant milk in a jug and mix in the zest and juice of one orange and the cider vinegar. Leave to thicken slightly for 5 mins.
• Beat 150g of the Flora Plant Unsalted with the caster sugar using an electric whisk for 1 min until creamy, then add the milk mixture, vanilla extract and a small pinch of salt. Sieve in the flour, baking powder and cocoa. Beat again until combined, and scrape into the prepared tin. Bake for 35 mins - 40 mins until risen and firm to the touch, and a skewer inserted into the middle of the cake comes out clean. Leave the cake to cool for 10 mins in the tin, then turn out on a wire rack to cool completely.
• To make the icing, melt the chocolate in short bursts in the microwave, stirring well between each burst, or in a heatproof bowl set over a pan of simmering water (ensuring the bowl doesn't touch the water), until smooth. Leave to cool for 5 mins. Whisk the remaining Flora Plant Unsalted (just under 100g) with the icing sugar and zest of the remaining orange for a few mins until creamy, then mix in the cooled chocolate until smooth.
• Put the cooled chocolate cake on a cake stand or plate, and smooth the frosting over the top, spreading it to the sides. Will keep for up to three days in an airtight cake tin. Decorate with more orange zest and chocolate shavings, if you like.

CHOCOLATE ORANGE TORTE

Steps:

• Line bottom of 9 inch spring form pan with wax paper and set aside.
• In top of double boiler over hot water, melt together butter, chocolate, sugar and orange juice. Stir to blend. Remove from heat and stir in orange liqueur. Let cool.
• Mix in eggs 1 at a time. Pour into prepared pan. Bake at 350 for 40 minutes or until edge is slightly crusty and middle is just set. Let cool on rack. Cover with plastic and refrigerate for at least 12 hours.