"Do you want a piece?" I asked my husband.
"What's in it again?" Chris asked, very hesitantly.
"It's an orange, almond, and olive oil cake with a chocolate orange glaze and marcona almonds." He scrunched up his nose. "No thanks. You know I don't like mixing my chocolate with fruity flavors. Especially orange. I'll just try a little bite of yours."
I fixed my stepdaughter and I each a piece. We were both floored by this cake. I mean, this cake knocked us over with its bold orange and almond flavors and the way the chocolate glaze so perfectly balanced them out. After one bite, I was regretting having agreed to let Chris try a bite. Instead of letting Chris select his own bite (because I knew he would serve himself a huge chunk), I sliced a very thin bite for him to try. I lifted my fork up to his mouth for him to taste the cake.
"Oh my god. What did you say was in that again?"
I told him again.
"It's so good." He took my fork from me and stole the humongous hunk of a bite that I'd feared he would and shoved it in his mouth. "Wow." I quickly took my fork back from him. I may or may not have eaten the remainder of the slice very quickly so as to prevent him from taking any more "tastes."
I wish I could take credit for this amazing cake but the genius behind this masterpiece is none other than Fran Costigan. The recipe is from her book, Vegan Chocolate: Unapologetically Luscious And Decadent Dairy-Free Desserts, which is an absolute treasure trove of (as the title would suggest) vegan chocolatey goodness. The desserts Costigan shares in this book are far beyond even my wildest chocolate dessert fantasy. Recipes like Bittersweet Cashew Cream Truffle Squares, Brownie Pudding Cakelettes, Brooklyn Blackout Cake, Sachertorte, Moon Pies, Magic Chocolate Mousse, and Chocolate Brownie Crumble Ice Cream will leave you swooning for days. And if the show-stopping recipes weren't enough, the very talented Kate Lewis provided insanely beautiful photography for the book. Vegan Chocolate is so stunning, it could pass as a coffee table book.
Now back to this cake. This cake is possibly one of the best cakes to ever come out of my oven, vegan or otherwise. It has a perfect delicate crumb and is incredibly moist while not being dense. I've had orange olive oil cakes in Italy (in fact, that's why I chose to make this cake) and this cake surpasses every memory of that cake by far. I made the chocolate glaze a little too early and it thickened a little too much by the time it was ready to spread but it was still perfect and the taste was like nothing I've ever had: citrusy and bitter, yet sweet and chocolatey. The marcona almonds added the perfect, salty crunch to the top. It's a good thing that Fran Costigan and Running Press have agreed to let me share this recipe because I am really stingy with sharing bites of my cake these days (sorry).
Recipe reprinted with permission from Vegan Chocolate: Unapologetically Luscious and Decadent Dairy-Free Desserts, © 2013 by Fran Costigan, Running Press.
Ingredients
- 3 ⁄4 cup organic all-purpose flour
- 1⁄2 cup organic whole wheat pastry flour
- 3 ⁄4 cup organic granulated sugar
- 1 teaspoon baking soda
- 1⁄2 teaspoon fine sea salt
- 1⁄4 teaspoon aluminum-free baking powder
- 1⁄2 cup ground roasted unpeeled whole almonds, divided
- 1 cup freshly squeezed orange juice
- 1⁄3 cup fruity olive oil, such as arbequina
- Finely grated zest of 2 large oranges, preferably organic
- 1 tablespoon apple cider vinegar
- 1⁄2 teaspoon pure vanilla extract
- 1⁄2 teaspoon pure almond extract
- 1 recipe Chocolate Orange Glaze (recipe follows)
- 1 ounce Marcona almonds, coarsely chopped (or use more whole almonds chopped and sprinkled with sea salt)
- Flaked sea salt, for serving (optional)
- Finely grated zest of 1 large organic orange
- 1⁄4 cup freshly squeezed orange juice, strained
- 3 1⁄2 ounces dark chocolate (70 to 72%), very finely chopped
- 2 teaspoons fruity extra-virgin olive oil
- 1⁄4 teaspoon pure vanilla extract
- 1⁄8 teaspoon fine sea salt
Instructions
- Position a rack in the middle of the oven. Preheat to 350°F. Oil the cake pan and line the bottom with a parchment circle. Do not oil the parchment.
- Place a wire mesh strainer over a medium bowl. Add the all-purpose flour, pastry flour, sugar, baking soda, salt, and baking powder to the strainer and stir with a whisk to sift the ingredients into the bowl. (If any small bits remain in the strainer, add them to the mixture in the bowl.) Add 1⁄4 cup plus 2 tablespoons of the ground almonds and stir with a wire whisk to combine and aerate the mixture.
- In a separate bowl, whisk together the orange juice, oil, zest, vinegar, and vanilla and almond extracts until completely combined. Immediately pour into the dry mixture and whisk until the batter is smooth.
- Pour the batter into the prepared pan. Rotate the pan to level the batter and tap it lightly on the counter. Bake for 43 to 45 minutes or until the cake is dark golden-brown, the sides have started to pull away from the pan, and a wooden toothpick or skewer inserted into the center comes out clean or with just a few moist crumbs. The cake will have risen considerably, but will become more compact as it cools.
- Place the pan on a wire rack. Carefully run a thin knife between the cake and the inside of the pan. Cool for 5 minutes. Invert the cake onto the rack. Remove the bottom of the pan and the parchment paper. If the bottom of the cake feels very wet, sprinkle with 1 tablespoon of the reserved ground almonds, pressing lightly so they adhere. Cool the cake completely without inverting it. Make the glaze while the cake cools.
- Combine the zest, orange juice, and chocolate in a small saucepan. Cook over the lowest heat until the chocolate begins to melt. Remove from the heat and stir until the chocolate is completely melted and the glaze is smooth. Stir in the olive oil, vanilla extract, and salt.
- Sprinkle a serving plate with the remaining ground whole almonds. The almonds will keep the moist cake from sticking to the plate. Slide a 9-inch cardboard cake board under the cake and gently slide the cake off the board onto the plate. It will be bottom side up.
- Drizzle or spread the Chocolate Orange Glaze on top of the cake and sprinkle with the Marcona almonds. Refrigerate the cake until the glaze is set.
- Slice the cake cold but serve at room temperature with the optional sprinkling of flaked sea salt. Drizzle the plates with olive oil if using.
- I like the texture and flavor of the cake best the day it is made, but the cake will hold overnight at room temperature loosely wrapped in parchment. The cake freezes well for up to one month with no loss of flavor, but do not add the chopped nuts until the cake is defrosted. Wrap the cake tightly in a double layer of plastic wrap and slip it into a large zipper-lock bag. Defrost the cake unwrapped. Refrigerate the glaze in a covered container for up to three days. Allow the glaze to return to room temperature before using.
Notes
If you have ground almonds in your freezer, it takes almost no time to prep. But don’t rush the baking and final steps: it is important to bake the cake until it is dark golden-brown for the best texture, and to sprinkle a layer of chopped almonds on the serving plate so that the bottom of the cake doesn’t stick to the plate.
This recipe calls for two kinds of almonds, unpeeled sweet whole almonds and Marcona almonds from Spain, but you can use all sweet almonds if that’s what you have on hand. In that case, sprinkle a little more flaked salt over the top of the cake since Marcona almonds are already salted and fried in oil when you buy them. To highlight the taste of the olive oil in the cake, use one of the more pungent varieties. Just make sure you select oil that you really like, since you will taste it even after the cake is baked.
Running Press has also been so generous as to let me give a copy of Vegan Chocolate to one of my wonderful readers! The giveaway is open to US and Canadian residents only and will run until 11:59 pm PST on August 22nd, 2014. Please use the box below to enter.
Thank you so much to Running Press and Fran Costigan for letting me review Vegan Chocolate and thank you to all of you for stopping by and entering. Have a great weekend! Disclaimer: I was given a copy of this book to review but the thoughts and opinions expressed here are my own.
What is your favorite chocolate dessert?
Photography by Chris Miller
Jeffrey
That's a hard question because I have an insatiable sweet tooth and a love for chocolate. With that said I have to say chocolate cake with chocolate buttercream!
Maggie
My favorite chocolate dessert is (vegan) chocolate-covered strawberries!
Shannon
It's extremely hard to answer that question! But I guess I'd have to go with Isa's chocolate cake and it's simple but perfect. 🙂 this combination of flavors sounds wonderful!
Katie
It's hard but I think my favorite is/was my family's go to birthday cake of heavy chocolate cake with peanut butter frosting and a chocolate ganache. I still need to find a way to make it safe for me to eat now.
Terri Cole
I love a good quality dark chocolate bar with sea salt and toasted almonds.
Amanda
This book is perfection. I perused a copy at my library, but I must add it to my collection! I totally agree that it's coffee table material.
And fave chocolate dessert? I've been loving my salted dark chocolate olive oil ice cream recently. Olive oil + chocolate is such a great pairing.
Gretchen
Anything chocolate and orange. So I will be making this cake asap!
saniel
Double chocolate anything brownie, cookies and cake. The richer the better that way I don't touch it for a few days and its last longer unless I have company. Thanks great giveaway
Marina
I don't have a favorite chocolate dessert, just give me all the chocolate 😉
Beth R.
Favorite chocolate dessert? Cookies, brownies, raw chocolate bars, cupcakes...I can keep going...
Aimee B.
I don't really have a favorite chocolate recipe, but maybe just a nice moist chocolate cupcake with chocolate frosting. 🙂
Kristina Brown
My favorite chocolate dessert is anything with chocolate and roasted almonds. Love a great chocolate bar with roasted almonds. Yum.
Heather B.
Hmmm, my favorite chocolate dessert would probably be this flourless chocolate tart that my husband makes on special occasions... but it looks like this recipe might give him a run for his money!
Laura K
chocolate fudge (but really anything chocolate!)
Lydia Claire
Chocolate cake with lots of frosting!
Corrine
Decadent chocolate chip brownies. =)
Julie
My fave dessert is probably double chocolate brownies. 🙂
Erica C
Too many to name. Chocolate cake, chocolate chip cookies, chocolate covered cherries....I just love chocolate!
Becca F
I love fudgy, dense brownies
sarah
brownies <3
charj
My favorite chocolate dessert is chocolate pound cake. I'm still looking for a vegan version.
Annie
My favorite chocolate dessert has been and will probably always be chocolate banana ice cream. Just because it's so simple and fast yet so satisfying!
Janel M.
My favorite has always been frosted brownies.
Heather
Chocolate truffles!
Stephanie
I love raw brownies!!
Laura
A chocolate cupcake with mocha frosting is one of my favorite chocolate desserts. But this Chocolate Orange Almond cake looks pretty amazing!
natalie
I love good old fashioned (vegan) chocolate chip cookies! You can't beat a classic.
Laura
Question: The glaze ingredients don't match the glaze preparation? Ingredients list zest, juice, and chocolate, along with olive oil, vanilla and sea salt, but in your prep instructions you don't mention the olive oil, vanilla extract and sea salt. Please clarify.
keepinitkind
Sorry about that. The PDF of the recipe didn't match the book, apparently. I just added in the correct step. Thanks for pointing it out! 🙂
kalindi
I think it'd have to be anything with ganache. i love making ganache. cake, truffles... 🙂
Jessica
Love me some brownies or chocolate chip cookie dough.
Jody
My favorite chocolate dessert is a Ocho bar with coconut!!! Or coconut chips dipped in chocolate! Yummy!
Jessica Eagle
Thanks for this wonderful giveaway 🙂
Hé hé...tough question 🙂 My favorite chocolate dessert ?! Hummmm...I'd say a fudgy vegan brownie. Miummm !!!
Ax
Chocolate brownies!
Bethany
My favorite chocolate desert would have to be chocolate "milk" shake!
cel
chocolate banana icecream with dried mulberries and date caramel!
Rebecca @ Strength and Sunshine
I just made the best Chocolate mug cake! Totally my new favorite chocolate "dessert", although I made it for breakfast 😉
Kim
Do s'mores count as a chocolate dessert? My all time fav
jody
Silken Tofu Chocolate Mousse PIe. It is so so good.
Thalia @ butter and brioche
raving a slice right now... the cake looks so moist and chocolatey delicious!
jacquie
chocolate chip oatmeal cookies.
Purnima
My favorite chocolate desert is chocolate cake.
Alicia@ eco friendly homemaking
Oh my goodness this cake looks amazing!
Melissa
I think nearly anything with chocolate can qualify as a favorite dessert. But I can never turn down a good fudgy vegan brownie.
Eve-Marie
Chocolate peanut butter banana smoothie!
Lara
Any dark chocolate cake!
Maryz
Brownies!
Karen D
Chocolate mousse is my favorite
sue
truffles!
Jess
I love a good dark chocolate bar.
Jessica Boissonneault
Chocolate and peanut butter anything!
Ashley
Fave chocolate dessert is dark chocolate sorbetto. So simple & so delicious.
Nicollette D.
So hard to answer! Chocolate cake I think.
Kris
Chocolate raspberry cheesecake please.
Lori
I love chocolate fudge!
Meg @ Niesbeetle
Ooooh...favourite chocolate dessert? How could I possibly choose?! In my (chocoholic) opinion, dessert isn't even worth it UNLESS there's chocolate in it! If I HAVE to choose, though, it would definitely be a really dark, dense brownie.
Also, this cookbook has been on my wishlist for AGES. I've been waiting for a "good time" to buy it and then this came up! I'd be so incredibly excited if I won! Thanks for the recipe and the giveaway!
Kaila
Chia Chocolate Pudding! Quick, tasty and you can't go wrong!
jessica z
I love chocolate soufflé!
Jen
I love cookies--PB chocolate chip, or chocolate chocolate chip. From Vegan Cookies Invade Your Cookie Jar--the Chocolate PB Pillow cookies are awesome!! Pretty much anything chocolate is delicious!
Adriane Mullins
Any combination of peanut butter and chocolate.
Barbara
Fudge!
Jared Bigman
Chocolate brownies. Favorite. All day.
Alison
It is a tie between chocolate cake or chocolate "ice cream"!
Elizabeth Brion
It's really hard to beat a perfect brownie.
Nataliya M.
I love chocolate hazelnut cheesecake!
Megan
Milkshake!!!!
Ann
Once I had a chocolate dessert at a tiny restaurant in Galena, IL. It had 7 different chocolate elements in it; served in a bowl made of thin hard chocolate, it had chocolate mousse, chocolate ganache, truffle, and I don't even remember the other 3 elements, it was just amazing! I couldn't finish it, it was so rich. I took it home and even sharing it with my husband I got two more desserts out of it. That was my all-time favorite chocolate dessert. On a more accessible basis, I do love a good hot fudge brownie sundae 🙂
Omer
mousse, always.
Jacky
Ice cream sandwiches!
Pixie @ Cheerfully Vegan
I don't think I've met a chocolate dessert that isn't my favorite! lol. I love vegan chocolate pudding, coconut chocolate bark, chocolate soy ice cream...and the list goes on. No one single favorite!
Dani
Chocolate sheet cake!
Natalie
my favorite chocolate dessert is chocolate chip cake.
marina
Anything ganache-y, mousse -y, creamy and if you add a coffee, orange or a super moist cake like element...yum!! Thank you for the opportunity!
zerrin
This cake looks heavenly! Love the combination of flavors! The photos here are wonderful, have to pin this!
DONNA R
Choose only one? Impossible, chocolate itself is the favourite 🙂
Annette
My favorite chocolate dessert is mousse.
Kelli W.
Pretty much anything chocolate is my favorite!
Christina
I love a very dark, flourless chocolate cake!
Amanda
My favorite by far is the chocolate marshmallow squares that my grandma makes with coconut flakes sprinkled over top....I'm drooling just thinking about them and it's only 7 am!
Shirleen
I love a raw chocolate pie with blended cashews for the filling.
Gemma
Fran Costigan is a genius and a very kind woman. I've made several recipes from her new book and all of them (ALL) are delicious and a guaranteed success.
This cake is in my 'recipes to try' list and now that I see your gorgeous photos I have no doubt I will make it very soon.
Your cake looks ah-mazing! <3
Louise
This looks so, so good!
Quick question - can I sub the flours for white and Wholemeal spelt? And would I have to change the amounts?
keepinitkind
It is so, so good! Fran Costigan is the expert (and the chef behind this great recipe) so I would try to get in touch with her (perhaps via twitter? Try @goodcakesfran). 🙂
Louise
This cake looks and sounds so good!
Do you think it's possible to sub spelt flour.
keepinitkind
It's so good! Fran Costigan is the expert (and the chef behind this great recipe) so I would try to get in touch with her (perhaps via twitter? Try @goodcakesfran). 🙂
saffron
Wow! One of my former favorite cake recipes was a non-vegan version of this very thing -- you and Fran Costigan have saved me some work and I will definitely make this (and put the book in my Cart).
Jazmin
I would love to try this but sadly I am allergic to all kinds of nuts 🙁
Laura
Made the Chocolate Orange Almond Olive Oil Cake today - OMG!! It's amazing! Thanks to you and Fran Costigan for sharing the recipe. I just ordered the book and can't wait to bake more out of it. Wow, this cake is delicious!
paige
Hi there! Is the ground almonds the same as a rough almond meal ---- like that of Bob's Red Mill? Thanks!
keepinitkind
I think so, yes.
Jennine Quiring
I really liked this recipe. I am thinking of doing a chocolate orange cake with blood orange olive oil for the state fair. I really like your writing style. Your description of your interaction with your husband was so entertaining. I will be turning this cake into a Chocolate Orange Upside Down Cake with Chocolate Orange Balsanic Glaze.