Let’s dive into a decadent yet delightfully easy-to-make cake, Prolific Oven Chocolate Orange Almond Cake Recipe that combines rich chocolate, zesty orange, and the subtle nuttiness of almonds. Perfect for any occasion, this cake strikes a balance between indulgent flavors and light, fluffy textures that’ll make it a hit at the table.

Why You’ll Love This Chocolate Orange Almond Cake

Flavorful Harmony: The bittersweet chocolate blends beautifully with the bright citrus notes of orange, while ground almonds give it a moist and tender crumb.
Crowd-Pleaser: Great for brunches, birthdays, or just because you deserve a treat!
Gluten-Free Option: Swap out the all-purpose flour with almond flour, and voilà—an easy gluten-free dessert.
Simple Elegance: Despite its rich taste, it’s a breeze to make.
Make-Ahead Friendly: Stays fresh for days, and the flavors get even better with time.

How to Make It

Making this chocolate orange almond cake is a delightfully simple process that yields stunning results. First, you’ll combine your dry ingredients, including cocoa powder, ground almonds, and a few pantry staples, to create the base of the cake. Meanwhile, the wet ingredients—like freshly squeezed orange juice, orange zest, and eggs—are whisked together until light and fluffy, filling your kitchen with the citrusy aroma that makes this cake so special.

Once the wet and dry ingredients are ready, you’ll gently fold them together, being careful not to overmix. The batter comes together silky smooth, and that’s your sign of a perfectly blended cake. After pouring it into your prepared pan, it bakes to perfection in just over half an hour, filling your home with the heavenly scent of chocolate and orange.

Prolific Oven Chocolate Orange Almond Cake

Once out of the oven, let the cake cool before adding the finishing touches. A drizzle of melted dark chocolate adds a touch of elegance, while sliced almonds lend a satisfying crunch and visual appeal. Whether you enjoy it slightly warm or at room temperature, this cake is bound to impress.

Make Ahead Method

This chocolate orange almond cake is perfect for making ahead because its flavors deepen over time, making it even better the next day. Here’s how you can prepare it ahead of time:

Prepare the Dry Ingredients: Measure and mix the flour, cocoa powder, ground almonds, and other dry components up to 24 hours in advance. Store them in an airtight container.
Zest and Juice the Oranges: Fresh orange zest and juice can be prepped a day or two in advance. Keep the zest in a small container or tightly wrapped, and store the juice in a sealed jar in the fridge.
Bake the Cake in Advance: Bake the cake a day ahead, let it cool completely, and store it tightly wrapped in plastic wrap at room temperature. If you’re adding a chocolate drizzle, wait until just before serving to keep it fresh and glossy.
Freezing Option: This cake freezes beautifully. Wrap the cooled cake tightly in plastic wrap and aluminum foil, then freeze for up to three months. Thaw in the fridge overnight and bring to room temperature before serving.

Pro Tips

Fresh Orange Zest is Key: The zest carries essential oils that give the cake its vibrant citrus flavor. Use a microplane for the best results, and avoid grating the bitter white pith.
Don’t Overmix the Batter: Once the wet and dry ingredients are combined, mix just until you don’t see any dry flour. Overmixing can make the cake dense and chewy instead of light and tender.
Room Temperature Ingredients: Ensure your eggs and orange juice are at room temperature. This helps the batter mix smoothly and rise evenly in the oven.
Line the Cake Pan: Always line the bottom of the pan with parchment paper to prevent sticking, even if it’s non-stick or greased.

Test for Doneness Early: Start checking the cake with a toothpick at the 30-minute mark. If it comes out clean or with a few moist crumbs, the cake is ready.
Drizzle Chocolate Like a Pro: Melt your chocolate gently in a microwave or double boiler, then use a spoon or piping bag to drizzle it in decorative patterns.

Storage Options

Room Temperature: Store in an airtight container for up to 3 days.
Refrigeration: Keeps well for up to a week in the fridge. Let it come to room temperature before serving.
Freezing: Wrap individual slices in plastic wrap, then foil, and freeze for up to 3 months. Thaw overnight in the fridge.

Tools for This Recipe

9-inch round cake pan
Parchment paper
Mixing bowls (medium and large)
Hand mixer or whisk
Zester and juicer
Wire cooling rack

FAQs!

Q: Can I use almond flour instead of ground almonds?
A: Yes! Almond flour works just as well and gives an extra-fine texture to the cake.

Q: What can I use instead of orange juice?
A: Lemon juice can work in a pinch, but it will change the flavor profile. Stick with orange juice if possible for the best results.

Q: Can I make this cake vegan?
A: Absolutely! Replace the eggs with flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg) and use a plant-based milk in place of the orange juice.

Variations and Substitutions

Swap the cocoa powder with dark chocolate melted into the batter for a richer flavor.
Add 1/4 tsp cinnamon for a warm, spiced twist.
Replace almonds with hazelnuts for a nutty variation.

Conclusion

This Chocolate Orange Almond Cake is a foolproof dessert that’s both indulgent and sophisticated. It’s perfect for entertaining, gifting, or simply satisfying your sweet tooth.

I’d love to hear how this cake turned out for you! Drop a comment below and share your thoughts. 😊

Prolific Oven Chocolate Orange Almond Cake

A rich, moist chocolate cake with hints of orange and almond, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 35

Total Time 50

Course Dessert

Cuisine American

Servings 8 people

Ingredients

1 cup 120g all-purpose flour
1/2 cup 50g ground almonds
1/2 cup 40g cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3 large eggs
1 cup 200g sugar
1/2 cup 120ml vegetable oil
1/2 cup 120ml fresh orange juice
Zest of 1 orange
1 tsp vanilla extract

Instructions

Preheat oven to 350°F (175°C) and prepare a 9-inch round cake pan.
In a bowl, whisk together the flour, almonds, cocoa, baking powder, baking soda, and salt.
In another bowl, beat eggs and sugar until fluffy, then add oil, orange juice, zest, and vanilla.
Combine wet and dry ingredients until just mixed.
Pour batter into the pan and bake for 30-35 minutes.
Cool, decorate with chocolate drizzle and almonds, and serve.