With our #newmealoftheweek series, we have challenged ourselves to try and create a new dish in the kitchen each week to expand our foodie horizons with plenty of delicious recipes.

This was one of the most delicious cakes I have had in a long time. I love citrus flavours and when served hot with a nice bit of ice-cream on the side, it was a huge hit! The recipe can easily be vegan by just opting for vegan dark chocolate and I promise, regardless of your dietary preference, this cake will go down well with meat eaters, vegetarians and vegans alike! So if you have a few different dietary requirements to cater for at your festive gathering, then I say, save yourself the hassle of multiple deserts and just cook this beauty for everyone to enjoy!


  • 400g plain flour
  • 400g caster sugar
  • 80g cocoa powder
  • 2tsp bicarbonate of soda
  • 300ml cold water
  • 150ml vegetable oil
  • 160ml orange juice
  • 2 tbsp cider vinegar
  • 2 tsp vanilla extract
  • 2 oranges for zesting
  • 225ml coconut milk
  • 250g dark chocolate (if you use vegan chocolate, then this recipe is vegan)
  • Marmalade (optional)


Step 1) Measure out all your dry ingredients (flour, sugar, cocoa powder and bicarbonate of soda) and sieve into a bowl together. Give it all a big stir and set to the side.

Step 2) Now turn your attention to measuring out your wet ingredients into one jug. Start with adding the cold water, then the oil and finally the orange juice. Give it all a stir.

Step 3) Add two table spoons of cider vinegar into your liquid ingredients, followed by two tsp of vanilla extract. Next, grate the zest from two oranges and add into the liquid mixture.

Step 4) Add your liquid mixture to your bowl of dry ingredients and stir together until smooth. Half the mixture into two greased baking tin and place them in the oven at 180C or gas mark 4 for approximately 45 minutes, or until the cake passes the cocktail stick check.

Step 5) While the cake is baking, it’s now time to turn your attention to the fillings, starting with the ganache. Heat the coconut milk on the hob until boiling hot and break up all your chocolate into small pieces in a bowl. Pour the hot coconut milk over the chocolate and stir, until everything is well mixed and dissolved. Then place in the fridge for a few hours to give the ganache a chance to harden.

If it looks like a lot of chocolate and coconut milk in the photo that’s because we made double the amount we needed to use on another pudding, but the quantities listed above are correct for what you need.

Step 6) Now at this point I decided to be adventurous and tried to make my own marmalade by dousing some sliced up oranges in excessive amounts of sugar and leaving it on the hob for a good hour before placing it in the fridge to harden.

After an extensive debate as to whether the orange peel needed to be removed, seeing as marmalade does usually have orange peel included, I opted to keep it on. That was a big mistake and even though I attempted to remove all the peel after the matter, it was far more difficult. So my advice is either buy some marmalade to spread on the middle of your cake or do what I did but make it without the peel on!

Step 7) When everything has cooled down, it’s time to assemble. Spread a layer of the ganache on the top of your bottom cake layer along with the marmalade. Place the other cake layer on top and spread some more ganache over. There we have it, a simple and vegan orange cake that is truly delicious!

My recommendation for serving is to heat it up and add a dollop of ice-cream – I promise you won’t be disappointed!

If you give this recipe a go then make sure to tag us at witworld2019 on Facebook, Instagram or Twitter and let’s start using the hashtag #newmealoftheweek so that we can gather together a delicious array of exciting new meals to try!