Yield: 12 slices
I often find my thoughts drifting to this cake, which tastes sinful even though it’s really not. I long for its melt-in-your-mouth tenderness, silky ganache, and citrusy tang. For the best flavour, use freshly squeezed orange juice.
Chocolate Chunk–Orange Cake
1 1⁄4 cups sorghum flour, plus more for sprinkling the pan
1 cup millet flour
1⁄2 cup plus 1 tablespoon tapioca flour
1⁄4 cup arrowroot starch
2 teaspoons baking powder
1 1⁄2 teaspoons xanthan gum
1 teaspoon baking soda
1 teaspoon fine sea salt
1 1⁄2 cups unrefined cane sugar
2⁄3 cup coconut oil, melted
1⁄4 cup finely grated orange zest (about 4 large oranges)
1⁄4 cup freshly squeezed orange juice
1 tablespoon ground flaxseeds
2 teaspoons vanilla extract
1 3⁄4 cups vegan buttermilk
1 1⁄2 cups nondairy semisweet chocolate chunks or chips
1 tablespoon cider vinegar
1⁄2 cup confectioners’ sugar, sifted
1⁄2 teaspoon finely grated orange zest
2 tablespoons freshly squeezed orange juice, plus more as needed
1⁄4 teaspoon vanilla extract
2 tablespoons nondairy milk
1 1⁄2 teaspoons coconut oil or vegan buttery spread (*for legume-free, use coconut oil)
1⁄4 cup nondairy semisweet chocolate
To make the cake, preheat the oven to 180oC. Lightly oil a 10-inch (12-cup) Bundt pan, using a pastry brush to thoroughly coat the bottom and sides of the pan. Sprinkle with sorghum flour, tapping out the excess.
Put the sorghum flour, millet flour, 1⁄2 cup of the tapioca flour, and the arrowroot starch, baking powder, xanthan gum, baking soda, and salt in a large bowl. Stir with a dry whisk until combined.
Put the sugar, coconut oil, orange zest, orange juice, flaxseeds, and vanilla extract in the bowl of a stand mixer, with the paddle attachment, or a large bowl. Turn the stand mixer or a hand mixer on medium-low speed. Beat until well combined.
Turn the mixer to low speed. Alternately add the flour mixture (in three additions) and the vegan buttermilk (in two additions), beginning and ending with the flour mixture, beating well after each addition. Turn off the mixer.
Put the chocolate chunks and remaining 1 tablespoon of tapioca flour in a small bowl. Toss until the chunks are well coated. Add the chunks to the batter, stirring with a rubber spatula until evenly distributed. Immediately stir in the cider vinegar until just combined.
Scrape the batter into the prepared pan using the rubber spatula. Smooth the top with the spatula. Bake in the center of the oven for 40 to 45 minutes, until a toothpick inserted in the center of the cake comes out clean. The cake will be golden brown, begin to pull away from the sides of the pan, and will spring back when lightly touched.
Let cool in the pan for 10 minutes, then invert the cake directly onto a serving dish. Let cool to room temperature before you prepare the drizzle and ganache.
To make the drizzle, put the confectioners’ sugar in a small bowl. Stir in the orange zest, orange juice, and vanilla extract until smooth. Stir in up to 1 tablespoon additional orange juice, 1 teaspoon at a time, as needed to achieve a runny consistency.
To make the ganache, put the nondairy milk and coconut oil in a small saucepan. Warm over medium heat just until the coconut oil is melted. Immediately remove from the heat and stir in the chocolate chips until they are melted and the mixture is smooth.
Spoon the drizzle and ganache over the cake, letting them run down the sides. (The drizzle and ganache can be applied alternately or the ganache can be applied after the drizzle.) Serve at room temperature.
Stored in a sealed container, the cake will keep for 3 days at room temperature or 2 months in the freezer.