Introduction
I still remember the first time I made this prolific oven Chocolate Orange Almond Cake recipe . It was a rainy Sunday afternoon, the kind that makes you want to curl up with a warm cup of tea and something sweet. I wasn’t planning to bake, but as I stood in my kitchen, staring at a bar of dark chocolate and a couple of ripe oranges sitting on the counter, something clicked.
This cake wasn’t planned—it was born out of a craving for comfort. The scent of fresh orange zest and melted chocolate filled my tiny kitchen, wrapping me in a warm, nostalgic hug. It reminded me of my grandmother’s baking, the way she would let me lick the spoon after mixing the batter, telling me, “The best cakes aren’t just made with good ingredients, they’re made with love.”
That day, as I pulled the cake out of the oven, its rich chocolatey aroma mixing with the bright citrus scent, I knew this was something special. A cake that felt fancy yet effortless, decadent yet simple. And now, every time I bake it, it feels like a little piece of that memory comes alive.
So, if you love the idea of a cake that’s moist, fudgy, nutty, and bursting with citrusy goodness, you’re in the right place. Let’s make this together.
Looking for more cake inspiration? Check out this unique Lemon Cake Great Gatsby Recipe!
Table of contents
Ingredients for prolific oven Chocolate Orange Almond Cake Recipe
What You’ll Need
Here’s everything you need to bring this masterpiece to life:
- Dark chocolate (70% cocoa or higher) – for that deep, rich flavor
- Unsalted butter – because butter makes everything better
- Granulated sugar – just enough to balance the bitterness of the chocolate
- Eggs – to make it light and fluffy
- Almond flour – for that nutty goodness and a naturally gluten-free cake
- Baking powder – because we want it to rise perfectly
- Fresh oranges (zest and juice) – the real star of the show
- Vanilla extract – for that extra depth of flavor
- A pinch of salt – trust me, it makes a difference
Swaps & Substitutions
- No almond flour? Use regular flour, but the texture will be different.
- Want it dairy-free? Swap butter for coconut oil or vegan butter.
- Sugar-free? Try coconut sugar or a sugar substitute.
What You’ll Need to Bake It
Before we start, grab these tools:
- Mixing bowls – to make sure everything comes together smoothly
- Whisk or electric mixer – because no one likes lumpy batter
- 9-inch round cake pan – for that perfect shape
- Zester or grater – because fresh orange zest is EVERYTHING
- Oven thermometer – optional, but great if your oven likes to play tricks on you
Step-by-Step Instructions
Step 1: Get Everything Ready
- Preheat your oven to 350°F (175°C).
- Grease and line a 9-inch round cake pan with parchment paper.
- Melt the dark chocolate and butter together in a heatproof bowl over a saucepan of simmering water (or microwave in 20-second bursts, stirring in between).
Step 2: Make the Batter
- In a large bowl, whisk together the sugar and eggs until light and fluffy.
- Slowly add the melted chocolate mixture, whisking continuously.
- Stir in orange zest, orange juice, and vanilla extract—this is where the magic happens.
- Gently fold in the almond flour, baking powder, and salt until just combined.
Step 3: Bake It!
- Pour the batter into your prepared cake pan and smooth the top.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter).
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack.
How to Make It Even Better
- For a moist cake, don’t overbake it—err on the side of slightly underbaked, and it’ll set as it cools.
- Want a stronger orange flavor? Add extra zest!
- For a fudgier texture, refrigerate the cake after it cools—it’ll be even richer the next day.
How to Serve It
This cake is amazing on its own, but here are some ways to make it extra special:
- Dust it with powdered sugar for a simple, elegant touch.
- Drizzle with chocolate ganache if you want to go all out.
- Top with sliced almonds for a little crunch.
- Pair it with whipped cream or vanilla ice cream—because why not?
How to Store & Make Ahead
- Keep it in an airtight container at room temp for 3 days.
- Store in the fridge for up to 5 days—it gets even more flavorful!
- Freeze slices for up to 2 months. Just thaw at room temp before serving.
Troubleshooting & FAQs
Why did my cake turn out dry?
Probably overbaked—next time, check it 5 minutes earlier.
Can I use milk chocolate instead of dark chocolate?
You can, but the cake will be sweeter and less rich—reduce the sugar a bit.
Can I make this into cupcakes?
Yep! Bake at the same temp, but check them around 20-25 minutes.
How do I get a stronger orange flavor?
Use extra zest and add a tiny bit more fresh orange juice.
Final Thoughts
This Chocolate Orange Almond Cake is honestly one of my all-time favorites. It’s easy to make, naturally gluten-free, and packed with rich, fudgy, citrusy goodness. It’s perfect for birthdays, holidays, or just when you need a little chocolate therapy.
So, grab some chocolate and oranges, and get baking! I promise, your kitchen will smell incredible, and your taste buds will thank you.
And if you make this cake, drop a comment and let me know how it turned out—I’d love to hear about it!
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Prolific Oven Chocolate Orange Almond Cake Recipe – A Decadent Delight
This Chocolate Orange Almond Cake is rich, fudgy, and bursting with zesty citrus flavor. Made with dark chocolate, almond flour, and fresh orange zest, this cake is naturally gluten-free and incredibly moist. Perfect for any occasion, it pairs beautifully with a dusting of powdered sugar, a drizzle of chocolate ganache, or a scoop of vanilla ice cream.
- Total Time: 50 minutes
Ingredients
- 200g dark chocolate (70% cocoa or higher)
- 100g unsalted butter
- 150g granulated sugar
- 3 large eggs
- 150g almond flour
- 1 tsp baking powder
- Zest of 2 oranges
- 3 tbsp fresh orange juice
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper.
- Melt dark chocolate and butter together using a double boiler or microwave in 20-second bursts. Stir until smooth.
- In a large bowl, whisk sugar and eggs until light and fluffy.
- Add the melted chocolate mixture, whisking continuously.
- Stir in orange zest, orange juice, and vanilla extract.
- Gently fold in almond flour, baking powder, and salt until combined.
- Pour batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack.
- Serve as is or garnish with powdered sugar, chocolate ganache, or sliced almonds.
Storage & Serving Tips:
- Store at room temperature for up to 3 days or refrigerate for up to 5 days.
- Freeze slices for up to 2 months and thaw before serving.
- Serve with whipped cream, vanilla ice cream, or espresso for a perfect pairing.
- Prep Time: 15
- Cook Time: 35
Nutrition
- Serving Size: 8 slices