Cake Ingredients:1 c. sugar grated zest of 1 orange (use all save ½ to 1 tsp, for glaze) 1½ c. flour 2 Tbsp. vinegar (either cider vinegar or white vinegar is fine) ½ c. cocoa powder 1 tsp. baking soda juice of one orange + water to make 1 cup total volume ½ tsp. salt ½ c. canola oil 2 tsp. vanilla
Glaze Ingredients: 8 oz. good-quality vegan chocolate ½ to 1 tsp. orange zest, reserved from above ½ cup hot water ½ tsp. vanilla
Preheat oven to 375°. Grease a tall-sided 9” round cake or springform pan. Place orange zest in med. mixing bowl. Set aside ½ -1 tsp. zest for glaze. Thoroughly mix remaining zest with sugar. Mix in flour, cocoa powder, baking soda, & salt. In a sm. bowl, mix together oil, orange juice/water, & vanilla extract. Add to dry ingredients & use a whisk/fork to quickly blend until batter is smooth. Don't over-mix. Finally, add vinegar to batter. Stir quickly, just until vinegar is evenly distributed. Immediately pour batter into prepared pan & bake 25-30 mins or until center is set. Cool completely in pan on wire rack. To prepare for glaze, use a skewer to poke holes all over top of the cooled cake (you may also remove cake from pan & place on serving plate). To make glaze: melt chocolate & orange zest in a dbl. boiler or microwave (for microwave, stir chocolate every 30 secs. to distribute heat/prevent scorching). It’ll melt quickly. Add hot water & vanilla. Stir until smooth. Pour hot glaze over cake & spread evenly. Refrigerate at least 30 mins. before serving to set the glaze. Once glaze is set, the cake is great served cold or warmed to room temp. Leftovers should be stored in fridge.
Recipe submitted & perfected by CSA member Kari Haus