Celebrate the flavors of autumn with our Vegan Pumpkin Orange Chocolate Cake, featuring a delightful combination of moist pumpkin sponge and zesty orange with a rich chocolate swirl. This cake is perfect for those who love the blend of pumpkin and chocolate with a hint of citrus. It’s easy to make, irresistibly delicious, and sure to impress with its beautiful presentation. The dark chocolate orange ganache adds a luxurious touch, making it a great option for festive occasions or as a special treat during the autumn season. Made with all dairy-free ingredients, this cake is a wonderful choice for vegans and anyone looking to enjoy a seasonal dessert that’s both indulgent and plant-based.
Ingredients:
- Pumpkin Sponge:
- Self-Rising Flour: 360g
- Baking Powder: 1 tsp
- Bicarbonate of Soda: 1/4 tsp
- Light Brown Sugar: 200g
- Dairy-Free Milk + Vinegar: 300ml + 1 tsp
- Pumpkin Puree: 200g
- Dairy-Free Yoghurt: 100g
- Light Olive Oil: 80g
- Vanilla Extract: 1 tsp
- Zest and Juice from 2 Oranges
- Chocolate Mixture:
- Dark Chocolate Orange (melted): 100g
- Cocoa Powder: 2 tbsp
- Ganache:
- Dairy-Free Cream: 100ml
- Dark Chocolate Orange: 100g
- Orange Extract: 1/2 tsp
Instructions:
- Preparation: Preheat oven to 170°C Fan. Grease an 18cm baking tin.
- Batter: Mix dairy-free milk with orange juice and vinegar. Rub orange zest into sugar. Combine wet ingredients, then sift in dry ingredients and mix gently.
- Chocolate Batter: Divide batter into two bowls. Mix melted chocolate and cocoa powder into one half.
- Layering: Alternate layers of pumpkin and chocolate batter in the tin.
- Baking: Bake for 30-40 minutes until well-risen and a toothpick comes out clean.
- Ganache: Heat dairy-free cream until simmering. Pour over chocolate and mix after a few minutes.
- Assembly: Pour ganache over cooled cake and let set.
Enjoy this Vegan Pumpkin Orange Chocolate Cake with Ganache, a delightful cake that combines the warmth of pumpkin and orange with the richness of chocolate, perfect for autumn celebrations or as a cozy treat.
