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    Home | Recipes | Cakes / Pies

    Chocolate Orange Marbled Cake

    By Adriana Harlan | 126 Comments | Published: Aug 4, 2016 · Modified: Aug 31, 2020

    Recipe Video Reviews
    4.9 from 42 reviews

    This Chocolate Orange Marbled Cake is a two-toned layered cake infused with intense chocolate and orange flavor. Baked into a soft and moist cake without using any dairy, gluten or grain flours.

    loaf of paleo orange marble cake on a plate with two cut slices and oranges in background

    This cake is very easy to make and I'm showing you how simple the process is in the video so be sure to watch it.

    The texture is light and fluffy, and it's not overly sweet. It has a delicious orange and chocolate flavor, which are always amazing together. This Chocolate Orange Almond Tart is proof because it's another family favorite recipe.

    Three slices of cake on a plate and a whole cake in the background

    Refrigerating this cake gives it a denser and more moist consistency which I absolutely love. It also intensifies the orange taste - almost like drinking a cold glass of fresh orange juice.

    It lasts a long time in the fridge and I personally always wait a few days to start eating it.

    Lastly, this Chocolate Orange Marble Cake accompanied with my Blueberry Butter or my Sugar-free Strawberry Jam is divine! Have you seen or made these recipes before? They are so refreshing and tasty. We don't always need sugar to make jam 🙂

    Paleo sugar free strawberry jam

    What do you think? Leave a comment and let me know how it goes when you make this or any of my other recipes.

    Three slices of cake on a plate with one bite taking off

    Also, which are your favorite ingredients to pair chocolate with? Chocolate and mint, chocolate and coconut, chocolate and banana, chocolate and strawberries? Which is your favorite? Comment below so I can make more recipes with these flavors for you.


    🎥 Watch the recipe video

    Chocolate Orange Marble Cake Recipe (Gluten-free, Paleo)

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    Chocolate Orange Marbled Cake (Gluten-free, Paleo)

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    4.9 from 42 reviews
    Recipe by Adriana Harlan
    Servings :12
    Prep :35 mins
    Cook :40 mins
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    Ingredients

    • ½ cup (112g) fresh orange juice
    • 1 tablespoon orange zest
    • 3 eggs, room temperature
    • ⅓ cup (60g) coconut oil, solid
    • ⅓ cup plus 1 tablespoon (122g) raw honey, or maple syrup
    • 2 teaspoons (9g) vanilla extract
    • 2 cups (228g) blanched almond flour, or ½ cup (55g) coconut flour*
    • 1 tablespoon (8g) coconut flour
    • 1 teaspoon baking soda
    • ¼ teaspoon fine Himalayan salt
    • ¾ teaspoon lemon juice
    • 3 tablespoons (21g) raw cacao powder

    Optional

    • ¼ cup maple sugar, for dusting the top
    To see the brands I use, click each ingredient above or visit my Amazon shop.

    Instructions
     

    • Preheat the oven to 350°F and line an 8x4-inch loaf pan with parchment paper.
    • In a large bowl, whisk together the orange juice and zest, egg yolks (reserve the egg whites), coconut oil, honey and vanilla.
    • In a separate bowl, mix the almond flour, coconut flour, baking soda and salt.
    • Mix the wet and dry ingredients gently with a spatula being careful to not over mix the batter.
    • Using a stand or hand mixer, whisk the reserved egg whites and lemon juice until stiff peaks form. Mix half of the mixture into the batter gently, then mix the other half.
    • Divide the batter into 2 bowls and mix the cacao powder with one of the half's.
    • Alternately, layer your prepared pan with the chocolate and vanilla batter, starting with the chocolate batter. Add a large spoon of the chocolate batter in the center of the pan, followed by the vanilla batter on top and so on.
    • Tap the pan gently on the counter and bake for 40 minutes, or until a toothpick inserted into the center comes out clean. Set pan on a cooling rack and allow it to cool for 10 minutes before removing the cake from the pan. Dust the top with maple sugar if desired.

    Notes

    Store cake in an airtight container in the fridge. The cake gets better with time in my opinion and will last at least 2 months in the fridge. You can freeze it too.
    *If you bake this cake with coconut flour omit the 1 tablespoon (8g) of coconut flour listed in the ingredients and add just a total of 55g (½ cup). It may also take less time to bake (about 35 minutes) and the cake will be a little smaller.

    Nutrition per serving

    Calories: 214kcalProtein: 6gFat: 15gSaturated Fat: 5gSugar: 10gFiber: 2gCarbohydrates: 15gNet Carbs: 13g

    *This post may contain affiliate links and as an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy for more details.

    Made this recipe?Please leave a review and photo in the comments below.
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    About Adriana Harlan
    Hi I'm Adriana, a chocoholic who recreates classic desserts using clean, wholefood ingredients so you can indulge more healthfully. Meet Adriana →

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