How to make it

  • Preheat to 350°F and line a 9” springform pan with parchment.
  • Whisk together flour, cocoa, sugar, baking soda, salt, baking powder and ground almonds
  • In a separate bowl, whisk together the orange juice concentrate, oil, zest, vinegar, vanilla and almond extracts.
  • 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.
  • Cool in the pan for 10 minutes, then invert onto a rack.
  • Sprinkle cake with 1 tbsp ground almonds and cool completely.
  • When cool, sprinkle serving plate with remaining almonds and invert cake onto it. Set aside while preparing glaze.
  • Glaze / Topping:

  • Combine orange zest, orange juice concentrate and chocolate in a small saucepan and melt gently over low heat.
  • Stir in oil, flavoured stevia and salt.
  • Pour into a bowl and let sit 15-20 minutes to thicken before use.
  • Pour glaze over the cake and sprinkle generously with flaked almonds

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  • jo_jo_ba 3 years ago
    Amount Per Serving
    Calories: 224.9
    Total Fat: 11.4 g
    Cholesterol: 0.0 mg
    Sodium: 0.5 mg
    Total Carbs: 32.3 g
    Dietary Fiber: 3.6 g
    Protein: 2.5 g
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