Clean Eating Chocolate Orange Cake
In this clean eating chocolate orange cake recipe, sweet, juicy clementines are paired with decadent dark chocolate to create a deliciously moist chocolate orange cake. Clean eating doesn’t come naughtier than this. This recipe contains no refined sugar and uses whole wheat flour.
- Pre-heat oven to 175°C
- Line the base of a non-stick baking tin with parchment paper and lightly grease the sides with olive oil.
- Zest 3 of the clementines and set the zest aside in a medium sized mixing bowl.
- Juice all of the clementines until you have 400mls of fresh juice, this should be approximately 10 large clementines. If you are just short then make up the amount with a little water. Don’t worry if some of the pulp ends up in your juice, but make sure to fish out any escaping pips. Remove 3 tbsp of juice and put in a medium sized bowl, leave this to one side to use with your glaze later.
- Sift the flour and cocoa into a food processor mixing bowl (or a large mixing bowl if whisking by hand). Sift as much of the bran through the sieve as you can, and discard the large flakes left in the sieve. Add the ground almonds, salt, cinnamon and baking soda to the sifted flour and mix gently but thoroughly.
- Add the maple syrup, date syrup, clementine juice, olive oil and eggs to the bowl with the zest in it. Whisk together by hand until well mixed.
- Using the whisk attachment of your food processor, pour the wet ingredients slowly into the dry ingredients, whisking as you pour. Continue until the ingredients are well whisked, fully combined and fluffy. Alternatively whisk by hand, slowly pouring the wet ingredients into the dry.
- Pour the cake batter into the tin and bake in the centre of the oven for 50-60 mins. Oven times may vary so use a skewer to check if the cake is finished, the skewer should come out cleanly when the cake is ready.
- Allow to cool completely before turning out of the tin.
- Prepare the glaze by melting the butter and dark chocolate in a small milk-pan or saucepan. Whisk in the clementine juice.
- Pour over the cooled cake, spread gently over the edges and allow to cool and set.
This recipe uses good quality dark chocolate, the best chocolate choice for clean-eaters due to it’s low sugar content and lack of added artificial ingredients. We’ve used a chocolate with natural coconut sugar but if you don’t object to the small amount of sugar contained in popular dark chocolate brands then you could use that or omit the glaze and enjoy the cake on its own.