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This is a side view of a chocolate cake slice on a plate. The plate is on a white counter and more cake is blurred in the background. A fork has a bite of the cake and is leaning on the side of the plate next to the slice of chocolate cake. Recipe
GF Gluten-Free DF Dairy-Free VG Vegetarian P Paleo

Fudgey Chocolate Orange Brownie Cake using Almond Flour

Chocolate orange cake is super rich, fudgey and decadent! Top it with powdered sugar, an orange glaze, or your favorite chocolate frosting!

Recipe by:
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Prep: 20 minCook: 30 minTotal: 50 min
Servings: 1 cake (8 slices) 1x

Ingredients

  • 1 tablespoon orange zest
  • 1/4 cup orange juice, strained
  • 1/2 cup vegetable oil
  • 1 egg
  • 2/3 cup coconut sugar
  • 1 1/2 cup blanched almond flour
  • 1/3 cup cocoa powder (Cacao v. Cocoa Powder)
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup mini chocolate chips
  • powdered sugar for sprinkling on top

Instructions

  1. Preheat oven to 325F.
  2. Zest the orange into a large bowl. After you’re done zesting, cut it in half and juice the orange into a measuring cup. Strain the juice as you pour it into the bowl.
  3. Add the egg and coconut sugar. Whisk until combined.
  4. Add the almond flour, cocoa powder, baking powder, and salt to the bowl. Whisk until combined.
  5. Add the mini chocolate chips and fold until they are incorporated into the batter.
  6. Grease a 9 inch circle cake pan and add a circle piece of parchment paper.
  7. Transfer the batter to the pan and spread it out in an even layer.
  8. Bake for 30 minutes.
  9. Allow the cake to cool in the pan for 15 minutes.
  10. After it’s cooled a bit, slide a knife around the edges.
  11. Place a plate on the top of the pan and turn it upside down. Give it a tap for the cake to release from the pan to be upside down on the plate.
  12. Then, place a plate or cake stand on the bottom-side of the cake and turn it right-side up.
  13. Sprinkle with powdered sugar and cut into eight slices.

Nutrition Info:

  • Serving Size: 1 slice
  • Calories: 321
  • Sugar: 25.8g
  • Sodium: 159mg
  • Fat: 22.2g
  • Saturated Fat: 6.3g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 31.7g
  • Fiber: 2.8g
  • Protein: 3.5g
  • Cholesterol: 20mg
© The Toasted Pine Nut

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