Vegan Orange, Chocolate & Olive Oil Torte

April 21, 2023

This article was written for Annabel & Grace, which is now part of Rest Less.

This vegan chocolate torte has a fudgy, dense crumb with a wonderful fragrance from the orange. There is a grown-up hint of bitterness from the olive oil and orange zest alongside the rich chocolate, and a pinch of sea salt really boosts the flavour.

Vegan Orange, Chocolate & Olive Oil Torte

Recipe by Riverford, tried u0026 tasted by AnnabelCourse: Sweet TreatCuisine: BritishDifficulty: Easy
Servings

6

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

406

kcal
Total time

1

hour 

10

minutes

I served this torte as a dessert with berries and creme fraiche.

Ingredients

  • 3 oranges

  • ½ tbsp cider vinegar

  • 100g self-raising flour

  • 60g cocoa powder

  • ½ tsp bicarbonate of sods

  • 30g ground almonds

  • 180g caster sugar

  • 80ml olive oil, plus extra for greasing

  • 180ml water

  • salt

Directions

  • Finely zest all 3 oranges. Add the zest to a small saucepan with the olive oil – 80ml is just over 5 tbsps if that helps. Gently warm the oil until it is bathwater-hot. Leave to one side for at least 20 mins to infuse. (Overnight is even better).
  • Meanwhile, grease a 20cm cake tin with a little olive oil and line it with baking parchment. Turn your oven to 180 /Gas 4 to preheat.
  • Juice enough oranges to give you 80ml of juice. Place the juice in a bowl with the water, vinegar and a generous pinch of salt.
  • In a separate mixing bowl, sift in the flour, cocoa powder, and bicarbonate of soda. Add the ground almonds and sugar, and mix well so everything is evenly distributed.
  • When the olive oil is ready, transfer it all, along with the zest, to the bowl of orange juice. Give it a quick whisk, and then pour it all into the bowl of dry ingredients. Fold together gently but firmly until everything is incorporated and you no longer see any dry lumps.
  • Spoon the mixture into the cake tin and level it with the back of a spoon. Transfer to the oven. Bake for 35-40 mins, or until firm, risen and starting to crack slightly at the sides. A skewer or knife tip inserted in the middle should come out clean.

Notes

  • You need to make sure that you bring the wet and dry ingredients together without overmixing for the lightest results. Avoid using an electric mixer for this part; use a spatula or wooden spoon instead.
  • This recipe came from Riverford Organic Farmers in my weekly box. I received the exact amount of ingredients, and the recipe card with easy instructions, as above. Click HERE for the Riverford website.

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