Semi-Homemade Paleo Chocolate Orange Cake
I love the idea of decadent desserts that can both be simple to make and also be made with nourishing ingredients. this semi-homemade paleo chocolate orange cake is just that. it’s an homage to that classic chocolate and orange flavor combination that is timeless and works perfectly together. this cake is simple to make, decadent and the perfect contribution for a Friendsgiving or holiday party. I hope you try it! your gluten and sugar loving family and friends won’t even know the difference.
the inspiration:
does anyone remember watching those “semi-homemade with Sandra lee” food network episodes in the 90s? after my first semi-homemade cookies & cream cake was a hit, I thought I would try my hand at another. semi-homemade can get a bad rap- especially if the shortcut items are made with tons of ingredients or chemicals. I’m focusing on shortcut desserts that make it easy for busy lifestyles, using shortcuts made from real Whole Foods and nourishing ingredients.
chocolate orange cake ingredients:
- simple mills chocolate boxed cake mix: you can find this mix online at thrive market, Whole Foods, central market, target and more! it is a wonderfully moist cake mix made with simple ingredients like cocoa, coconut flour, coconut sugar, arrowroot and sea salt.
- fresh orange: and when I say fresh orange I mean lots of it! We are using both the fresh juice and zest in this recipe.
- pastured eggs
- real vanilla: you can use either pure vanilla bean extract or vanilla bean paste.
- almond extract: a match made in heaven with fresh orange- helps deepen the flavor.
- liquid coconut oil or avocado oil: makes the cake extra moist.
- pastured butter: one of the chocolate orange frosting components. you can also use room temperature solid coconut oil, (not liquid), to keep it dairy-free.
- coconut or palm oil shortening: make sure the shortening ingredients only contain coconut, avocado or palm oil– I found mine at central market.
- cacao powder: the chocolate component. not the same as cocoa powder.
- tapioca flour: helps thicken and bind the frosting.
- fine mineral salt: a necessity in the frosting- always add salt to bring out the flavors of sweet things.
- honey: naturally sweetens the chocolate orange frosting.
- candied orange and chocolate bar shards: I used candied orange slices from trader joes and shards of the Hu Kitchen simple dark chocolate bar to garnish the cake.
how to make:
I made more of a traditional naked layer cake but you could also bake this in a square 9×9 brownie pan and top it with mounds of frosting for more of a low maintenance snacking cake. If you want to go more of the traditional route, you will grease an 8×8 cake or springform pan and line it with parchment paper. the batter is simple to whip up and the cake bakes in about 30 minutes.
while the cake is baking, you will whip up the chocolate orange frosting with a hand mixer or stand mixer. chill both the cake and frosting completely and then it’s ready to ice! I cut my cake evenly horizontally to create two layers and divide the frosting in half. you can then assemble the cake. if your frosting gets a little too chilled, just set it out to room temp for 10-20 minutes and it will warm up a touch to the perfect texture.
make sure to store any leftovers in the refrigerator overnight as the cake doesn’t contain preservatives and could spoil. it’s absolutely delicious cold, too! enjoy.
how to serve:
serve this semi-homemade paleo chocolate orange cake room temperature with an afternoon coffee or some raw milk. you will be having a major moment- pure bliss! I hope you enjoy it and let me know if you make it. x0x0- Callie
love nourishing treats?
try some more of my sweet & simple baked goods:
- pumpkin pie-spiced granola
- salted caramel apple Rice Krispies
- semi-homemade paleo cookies & cream cake
- gluten-free blackberry vanilla cobbler
- strawberry orange banana tea cake
- paleo pear berry muffins
Semi-Homemade Paleo Chocolate Orange Cake
Ingredients
- 3 large eggs
- ⅔ cup orange juice
- 2 T orange zest
- ⅓ cup coconut or avocado oil
- 1 T pure vanilla extract or vanilla bean paste
- ¼ teaspoon almond extract
- 1 boxed Simple Mills Chocolate Cake Mix
- Candied orange slices for cake topper
- dark chocolate bar cut in shards, for cake topper
Chocolate Orange Frosting:
- 2/3 cup plus 2 Tablespoons tapioca flour
- ½ cup cacao powder
- 1 cup pastured butter or solid coconut oil room temperature
- 1 cup coconut or palm oil shortening room temperature
- 1/2 cup honey
- 2 T orange juice
- 1 Tablespoon orange zest
- ⅛ teaspoon fine mineral salt
- 1 teaspoon pure vanilla extract or vanilla bean paste
Instructions
- Preheat oven to 325 degrees and grease an 8-inch cake or springform fan. Set butter and coconut or palm oil shortening out on counter to come to room temperature.
- In a large bowl, whisk together eggs, orange juice and zest, oil and extracts. Fold in cake mix until well combined.
- Transfer to greased pan with a spatula, smoothing top. Bake atop a sheet pan for 30-35 minutes, rotating once 180 degrees halfway through cooking, until the cake bounces back when pressed.
- Cool for 10 minutes then loosen cake from sides of pan and invert on a wire cooling rack. Cool completely in the refrigerator before halving and icing.
- While cake is baking, make the Chocolate Orange Frosting. In a large bowl, first add the cacao powder and arrowroot followed by the softened butter, coconut or palm oil shortening, honey, orange juice and zest, salt and vanilla. Begin on low and working up to high, beat ingredients until fluffy, 1-2 minutes, careful not to let cacao and arrowroot fly everywhere. The frosting should be smooth and glossy.
- Chill frosting until cake is completely cooled- you can bring it back to room temperature to warm up for 15-20 minutes if it gets too cold.
- To assemble cake, begin by using a serrated knife to gently cut the cake in equal halves horizontally. On a cake stand, add bottom cake layer. Add a little less than half of the frosting, smoothing evenly. Top with second layer of cake, (rounded end facing down). Add remaining frosting on top, smoothing evenly. Top with candied orange slices in the middle, and chocolate shards around the perimeter. Slice and serve.
- Make sure to store leftovers in the refrigerator overnight as this cake recipes contains no preservatives.
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