Description Edit

A radically delicious gluten-free cake — perfect if you love the flavors of orange peel mixed with dark chocolate. Yes, it can be made vegan with the omission and substitution of eggs and butter (I recommend a tapioca starch egg replacement ratio of 1 teaspoons tapioca starch + 1 teaspoon potato starch + 1 teaspoon ground flaxseed (or applesauce) plus ¼ cup liquid per egg, usually, whisked separately then incorporated, and simple oil for butterfat), but the crumble factor increases tenfold as we are already working without the binding power of wheat flour. But do as you like...It is a great chocolate cake, I always enjoy with a tall glass of almond milk....

Ingredients Edit

Chocolate glaze Edit

Directions Edit

  1. Melt chocolate and butter over double-boiler to prevent scorch.
  2. Prepare dry ingredients together in a bowl, stirring to mix.
  3. Mix the coffee, sugar, milk and extracts into the butter-mixture.
  4. Then beat in eggs and slowly stir in dry-mix.
  5. Prepare an 8 inch round or similar rectangle cake pan with pan spray.
  6. Pour mixture in and bake at 350°F for 30 – 40 minutes until center is “springy”.
  7. Remove, cool, and top with chocolate glaze if you like.

Chocolate glaze Edit

  1. First whisk cold filtered water, orange extract and powdered sugar.
  2. Then add coffee and chocolate and whisk over double-boiler heat until chocolate is melted.
  3. Add a splash of milk or butter as needed to loosen the glaze if it’s too thick.
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