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torta cioccolato senza latte burro uova arancia rosmarino best chocolate vegan cake

Orange rosemary vegan chocolate cake

Preparazione 20 min
Cottura 20 min
Tempo totale 40 min
Porzioni 6


For the chocolate rosmary vegan sponge

  • 300 ml milk soy
  • 2/3 tsp vinegar apple cider
  • 2/3 tsp bycarbonate
  • 2(3 tsp baking powder
  • 40 grams cocoa powder
  • 1 pinch salt
  • 40 grams flour whole wheat
  • 1 pinch cinnamon
  • 120 grams maple syrup
  • 70 ml oil sunflower
  • 1 orange zest

For the topping and filling

  • 4 tbsp orange jam
  • 2 tbsp rum or orange jiuve
  • 1 rosemary fresh sprig
  • 50 grams dark chocolate
  • 1 tbsp cooking cream soy or other plant


  • Preheat the oven to 180°C. Put sunflower oil in a small pot along with rosemary, heat over a low flame for three minutes then set aside.
  • Mix together in a bowl soy drink and vinegar and let stand for 10 minutes.
  • Sift flour with baking soda, baking powder, cocoa and salt in a large bowl, add whole wheat flour and cinnamon and mix well. Add the syrup, oil and grated orange zest to the mixture of milk and vinegar.
  • Add carefully liquids to dry ingredients using a spatula. Do not overmix, otherwise the cake will get dense and rubbery. Pour the cake batter into a 20-22cm mold lined with parchment paper, level with a spatula.
  • Bake the cake for 20-25 minutes, a toothpick should come out clean when it's done. Remove the cake from the oven and from its mold, let it cool completely.
  • When the cake is cool remove baking paper then cut the cake horizontally into two, using a long knife.
  • Heat the jam in a small saucepan with the rum or orange juice just until they're slightly melted. Spread this mixture over the two cake halves: this will give the cake more softness and humidity. Recompose the cake and let it rest at least 2 hours before serving.
  • Just before serving prepare a chocolate sauce to serve with the cake: melt dark chocolate with cooking cream. Mix well until smooth.


In addition to chocolate sauce, you can pair the orange rosemary vegan chocolate cake with a dollop of whipped plant cream.