Recipe: Chocolate and Orange Bundt Cake from Simply Vibrant

Simply Vibrant by Anya Kassoff offers recipes according to season and type of meal—morning porridges and pancakes, salads and bowls, soups and stews, and noodles, pasta, and pizza—and much more.

In her sweets chapter, this winter dessert is one of the early favorites from the entire book. Laura Wright, author of The First Mess Cookbook raves about the recipe in a beautiful post on her popular blog:

"It’s fudge-y, dense, undeniably chocolaty with so much beautiful fragrance from fresh orange, and it’s easy to make! It’s also entirely sweetened with a mix of dates , applesauce, and orange juice. Another thing: it’s gluten-free! And vegan, obviously. The level of achievement this cake ascends to… it’s exhausting and awesome."

And today, we're sharing the recipe so you can make it too. Enjoy!

Chocolate and Orange Bundt Cake

Since chocolate and orange is one of the most heavenly dessert combinations, I’ve enhanced my go-to gluten-free and vegan chocolate cake recipe with the welcome addition of aromatic orange. Here, the decadent, moist cake combines beautifully with zesty notes of citrus and rich sweetness from dates, with no other added sweetener.

Makes one 10-inch Bundt cake

FOR THE CAKE

1 cup soft Medjool dates, pitted

2 tablespoons neutral coconut oil, at room temperature, plus more for oiling the Bundt pan

1 cup (180 g) brown rice flour or other gluten-free flour, such as quinoa, garbanzo, buckwheat, etc.

1/2 cup (50 g) almond flour or more of the gluten-free flour

1/2 cup unsweetened cocoa powder

1 teaspoon baking soda

1 teaspoon baking powder

Pinch of sea salt

Zest of 1 to 2 organic oranges

1 cup freshly squeezed orange juice

1/3 cup unsweetened apple sauce

1 tablespoon balsamic vinegar

FOR THE CHOCOLATE SAUCE

1/4 cup (45 g) finely chopped dark chocolate

1 teaspoon neutral coconut oil

Zest of 1 organic orange

Handful of raw shelled pistachios, chopped (optional)

Directions:

TO MAKE THE CAKE

1. Soak the dates in hot purified water for 10 minutes.

2. Preheat the oven to 375° F (190° C). Grease a Bundt pan with coconut oil.

3. Combine the flours, cocoa powder, baking soda, baking powder, salt, and orange zest in a large bowl; mix thoroughly.

4. Reserve 1/2 cup of the date soaking water and add it to a blender along with the dates and orange juice; blend until smooth. Add the applesauce, oil, and balsamic vinegar, and pulse to combine. Pour the date mixture into the bowl with the dry ingredients and stir just until everything is incorporated.

5. Pour the batter into the prepared Bundt pan, transfer it to the oven, and bake for 55 to 60 minutes, until a toothpick inserted into the center comes out clean. Remove the cake from the oven and let it cool for at least 20 minutes, then invert the cake onto a plate or cake stand.

TO MAKE THE SAUCE AND SERVE THE CAKE

Melt the chocolate in a double boiler, add the coconut oil, and stir to combine. Pour the glaze over the cake and garnish with the orange zest and pistachios, if using. Slice and serve.