Orange Cake with Chocolate Glaze (dessert)
DRY
3 cups almond flour
1 3/4 cups + 2 tbsp oat flour (I use organic glyphosate-free oats that I grind in the blender)
3 tsp baking powder
1.5 tsp baking soda
WET
3/4 cup orange juice
1.5 cup pitted Medjool dates
1.5 cup plant-based milk
2.5 tsp vanilla extract
2 tbsp orange zest
Chocolate Ganache
1 cup unsweetened chocolate chips
1 cup plant milk
½ cup date sugar
Optional:
Fresh orange slices, for garnish
INSTRUCTIONS
Preheat the oven to 350 F.
DRY INGREDIENTS
Add all the dry ingredients to a bowl and whisk to combine.
WET INGREDIENTS
In a blender, combine dates, plant milk, orange juice, and vanilla extract. Blend until smooth. Whisk in orange zest.
FINISHING THE BATTER
Add the wet ingredients to the dry ingredients. Mix to combine.
Pour batter into a parchment-lined 9 “ angel food cake pan and smooth top.
GET IN THE OVEN
Bake at 350 for 20 minutes and reduce oven temperature to 325 F. Continue to bake for an additional 15 minutes, or until edges are browned and top is “firm” when pressed gently.
Allow to completely cool.
Prepare the ganache:
In a double boiler, heat and melt the unsweetened chocolate, add plant milk and whisk until smooth. Add date sugar and whisk until smooth.
Pour ganache over the top of the cake. Optionally garnish with fresh orange slices. Enjoy!
*For more guidance, you can watch me make this step by step by viewing the entire video in my Cooking Show tab here on Youtube
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