Vegan & GF Chocolate Orange Cake (tastes just like Terry’s)

5 from 1 vote

Vegan & GF Chocolate Orange Cake (tastes just like Terry’s)

I've got to admit that I'm a bit of a chocoholic, and since cutting out dairy it's been difficult to find decent vegan chocolate to satisfy my cravings. I especially loved Terry's chocolate orange and could quite easily devour a whole ball to myself. Thankfully my wife was also a huge fan so we could share our guilty pleasure together. As a surprise for her birthday this year, I decided to come up with a birthday cake to try and replicate that subtle combination of delicate, melt-in-your-mouth chocolate, coupled with natural extracts of orange. Let's just say so was overjoyed with the final result, and I'm sure you will be too if you have a go at making the cake for yourselves 🙂 I guarantee whoever you it serve it to won't even be able to tell it's 100% plant-based and gluten-free!
Servings 12
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes


  • Large mixing bowl (x2)
  • Large spoon or spatula
  • Whisk
  • Grater or zester
  • 8-inch round cake tin (x2)


Cake batter

  • 300 g gluten-free baking flour (I love using Bob's Red Mill GF 1 to 1 Baking Flour)
  • 75 g cacao powder
  • 1 tbsp baking powder
  • 1 tsp baking soda
  • 1/8 tsp pure vanilla powder
  • ¼ tsp salt
  • 120 ml refined coconut oil
  • 150 ml maple syrup
  • 2 tsp orange extract
  • 400 ml freshly squeezed orange juice
  • 1 zest of 1 orange


  • 150 g vegan butter
  • 250 g icing sugar (make sure it's vegan friendly as some white powdered sugars aren't)
  • 40 g cacao powder
  • 1 tbsp orange extract



  • Pre-heat the oven to 175°C (350°F) and line 2 x 8-inch round cake tins with baking paper.
  • First up, prep the orange juice and zest. Using the small grating side of a box grater, slowly remove the orange part of the skin, being careful not to remove any of the white part underneath (this should produce approx. 1 to 1 ½ tbsp of zest). After removing the zest, cut and juice up the oranges (you'll probably need around 3 medium-large orange to produce 400ml).
  • After this, combine the flour, cacao powder, baking powder, baking soda, vanilla and salt in one of the mixing bowls, and mix it together well. In the other mixing bowl, combine all the wet ingredients together (orange juice & zest, maple syrup, coconut oil, and orange extract).
  • Next, make a well in the centre of the dry ingredients and slowly pour in the wet ingredients. Stir constantly to combine them well (note that the batter will be quite airy & light, and not like a pourable batter you often get with cake mixtures).
  • Divide the batter evenly between the two cake tins and smooth out the mixture using the back of the spatula or spoon. Place in the oven for about 20 minutes or until a toothpick or small knife comes out clean without any batter on it.

Frosting and decoration

  • Whilst the cake is baking, prepare your frosting. Place all the ingredients in one of the large mixing bowls and whisk until light and fluffy. Depending on the temperature of the butter when mixing, you may need to rub the mixture in your hands a little to soften it up (otherwise it might not mix fully).
  • Allow the cake to cool in the tin for 5 to 10 minutes and then carefully remove and allow to cool on a rack. Once fully cooled, place one cake on a serving plate and cover the top in a decent layer of the frosting. Then, place the other cake on top and cover the rest of the cake with the remaining frosting. Finish off by decorating with some orange zest, orange twists, and/or grated chocolate.


  • If you don’t have a juicer, you can always use freshly squeezed orange juice bought from a shop or supermarket (just make sure it’s pure, freshly squeezed and has no additives or preservatives).
  • Make sure the coconut oil you use is refined to avoid any strong coconut flavour in the cake. Alternatively, use another neutral tasting oil such as avocado or canola.
Calories: 388kcal
Course: Dessert
Cuisine: British
Keyword: Bakery, Birthday, Cake, Gluten-free, Vegan


Calories: 388kcal | Carbohydrates: 58g | Protein: 4g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Sodium: 331mg | Potassium: 258mg | Fiber: 6g | Sugar: 34g | Vitamin A: 547IU | Vitamin C: 17mg | Calcium: 108mg | Iron: 2mg

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and mention @elgourmetcurativo on Instagram or tag it #elgourmetcurativo.

Join the Conversation

  1. 5 stars
    Omg!! This has to be one of the most delicious cakes ever (if you like the choc orange combo)!! I have been GF for several years due to being celiac. I had to cut gluten and it’s been so hard to find a recipe that perfects the flavours and texture as this cake does! I will now have to try your other recipes out. Thanks and looking forward to a book from you.

    1. Thanks a lot, so glad you like it!

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