prolific oven chocolate orange almond cake

Chef Ellie

Indulge in the rich, citrusy delight of Prolific Oven Chocolate Orange Almond Cake—a moist, nutty, and chocolaty treat perfect for any occasion!

Prep Time 15

Cook Time 30

Total Time 45

Course Dessert

Cuisine American

Servings 8 slices

Calories 350 kcal

Dry Ingredients:
1 1/2 cups almond flour – This forms the base of the cake adding a nutty richness and keeping it moist. Almond flour is naturally gluten-free, so it’s a great option if you’re avoiding gluten.
1/2 cup unsweetened cocoa powder – Use a high-quality cocoa powder for the best chocolate flavor. It’ll give the cake its deep indulgent taste.
1/2 teaspoon baking powder – To help the cake rise and achieve a light airy texture.
1/4 teaspoon salt – Just a pinch to balance the flavors and enhance the sweetness.
Wet Ingredients:
3/4 cup unsalted butter softened – This adds richness and moisture to the cake, helping it stay tender.
1 cup granulated sugar – For that perfect balance of sweetness. You can substitute with coconut sugar for a more natural option.
3 large eggs – These provide structure and richness helping bind the cake together.
1/2 cup fresh orange juice – The star of the show! The fresh orange juice brings vibrant citrus flavor making the cake bright and flavorful.
1 tablespoon orange zest – A little zest goes a long way in bringing out the full orange flavor.
1 teaspoon vanilla extract – For added depth and a sweet aromatic base note.
Optional Toppings:
Whipped cream or chocolate ganache – To elevate the cake further you can drizzle it with rich chocolate ganache or top it with a dollop of whipped cream for a luxurious finish.
Chopped almonds – For extra texture and a decorative touch sprinkle some chopped almonds on top before serving.

Start by preheating your oven to 350°F (175°C). As it heats up, prepare a round cake pan (about 9 inches in diameter). Lightly grease the pan with butter or cooking spray, then line the bottom with parchment paper for easy removal once the cake is done.

In a medium bowl, whisk together the almond flour, cocoa powder, baking powder, and salt. Mixing these dry ingredients together first ensures they are evenly distributed throughout the batter, preventing clumps later on.

In a separate large bowl, use an electric mixer to beat the unsalted butter and sugar together until the mixture is light and fluffy. This usually takes about 3-4 minutes on medium speed. The creaming process helps incorporate air into the batter, giving your cake a soft, moist texture.

Next, beat in the eggs, one at a time, making sure each is fully incorporated before adding the next. Then, add the orange juice, orange zest, and vanilla extract. The orange zest adds a burst of citrus flavor, while the juice brings in that fresh, vibrant touch.

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until everything is well combined. Be careful not to overmix; you want a smooth batter, but overmixing can result in a denser cake.

Pour the batter into your prepared cake pan, spreading it evenly. Place the pan in the preheated oven and bake for about 30-35 minutes. Check for doneness by inserting a toothpick into the center of the cake – if it comes out clean, the cake is ready.

Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely. This step ensures your cake stays moist and tender.
When the cake is fully cooled, you can top it with your choice of whipped cream or chocolate ganache for an extra indulgent touch. Don’t forget to sprinkle some chopped almonds for added texture and visual appeal.

Nutrition Information (Per Serving):