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Easy Orange Cake Recipe

is where it all began and this chocolate orange mousse cake
was the first creation I came up with using two simple recipes!

Another “throw it all in the food processor” mix up

with simple chocolate mousse that can be made while the cake is baking!

Notes For Success:

The best oranges to use are smaller ones like Clementines or small navels
Basically any orange that has a thinner skin since we are whizzing up the entire orange into the batter!

Definitely slice them open first just to make sure there are no seeds before you whiz them up!
Total weight of orange with skin on is 5oz (that’s approximately 2 small clementines or 1 small navel)
Total volume measure of pureed orange with the skin on is a scant 1/2 cup

If you don’t have a 14 cup capacity food processor you can puree the oranges in a blender
Then mix the recipe by hand in a large mixing bowl

In the video tutorial I baked the batter into 4- 1/8 sheet pans but ended up only using 3 of the layers!
Of course you can make a 4 layer cake with no changes to the recipes below

For a much easier round cake: divide the batter between 3-7″ cake pans
Then build the cake as shown in the video tutorial but with a springform pan instead

I am using Bob’s Red Mill egg replacer here for the best results since this is a very moist cake, it is important to use a dry blend proprietary blend like the Bob’s brand
Aquafaba or flax meal paste will cause the cake to be heavy and gummy. I have accidentally forgotten to add the egg replacer and it was totally fine!

WATCH HOW TO MAKE THIS CAKE

Chocolate Orange Mousse Cake

Be sure to read the notes for success before beginning

Print Recipe Pin Recipe

Prep Time 40

Cook Time 25

Total Time 1 5

Servings

Ingredients

For the Orange Cake:

¾ cup Plant Milk 177ml
2 Clementines
2 teaspoons Vanilla Extract
2 cups Cake Flour 240g
Egg Replacer
1 cup Granulated Sugar 200g
3 teaspoons Baking Powder
¾ teaspoon Salt
9 Tbs Vegetable Oil 135ml

For the Chocolate Mousse:

8 ounces Semi Sweet Vegan Chocolate 8ounces 226g
2 Tbs Hot brewed coffee 30ml
1 teaspoon Vanilla Extract 5ml
¼ cup Aquafaba 60ml
4 Tbs Granulated Sugar 50g
¼ teaspoon Cream Of Tartar
1 cup Vegan Whipped Cream

for the icing

½ Recipe Ganache

Instructions

Preheat the oven to 350℉ then grease & parchment line 3 - ⅛ sheet pans
First pull of the hard stem of the oranges if there are any & check for seeds by slicing them in half & remove seeds if there are any. The skins stay on the orange, so leave that intact.
Place all of the cake ingredients into a food processor including the oranges & process until smooth batter (about 1 minute)
Pour batter into your prepared cake pans bake for approximately 15-20 minutes or when a toothpick inserted into the center comes out clean.
Cool in the pans until you are ready to assemble the cake
Set up a cake mold the way I demonstrate in the video tutorial
Prepare the chocolate mousse: Whip your favorite vegan whipping cream to medium peaks then reserve in the refrigerator
Whip the aquafaba/agar with the cream of tartar to stiff peaks while adding the sugar very slowly
Melt the chocolate in a large bowl over a double boiler or in a microwave safe bowl. Add the hot brewed coffee & the vanilla extract to the melted chocolate while whisking vigorously to incorporate well.
Cool the chocolate mixture to at least 80°F or slightly cooler or when you add the whipped cream it will melt back to liquid. Add the reserved whipped cream & whisk smooth
Now take a small portion of the AF meringue & fold into the chocolate mixture to lighten. Then fold in the rest gently
Pour the mousse equally in between each cake layer as you build the cake inside the assembled cake mold, refrigerate to set for at least 4 hours or overnight.
Un mold the cake and then add the ganache icing over top

Video

Notes