Easy Chocolate Orange Cake

Hey there, fellow dessert lovers! If you’ve ever enjoyed those sweet, breakable chocolate oranges around the holidays, then you’re going to fall head over heels for this cake. It’s a rich, moist, chocolatey treat with a burst of bright orange flavor—without any eggs or orange extract. Yep, you heard that right. No eggs, no fuss, just pure deliciousness.

This cake is perfect for your afternoon tea break or topped with a scoop of vanilla ice cream for a decadent dessert that hits all the right notes—chocolaty, fruity, and totally satisfying. And here’s a little secret: the magic ingredient in this cake? Mayonnaise. Trust me, it keeps things moist and tender without any dairy or eggs.

Ingredients You’ll Need

For the cake:

• 2 tbsp unsalted butter, softened (this helps prevent sticking and adds richness)
• ½ cup + 1 tbsp unsweetened cocoa powder (for that deep chocolate flavor)
• 3 cups all-purpose flour (go for unbleached if you can, or try a gluten-free blend)
• 1½ cups granulated sugar (just enough sweetness to let the orange shine)
• 2 tsp baking soda (for that perfect rise)
• 1 tsp salt (brings out the flavors)
• 1 tsp ground cinnamon (optional, but it pairs beautifully with orange)
• 2 cups freshly squeezed orange juice + 2 tbsp finely grated orange zest (fresh is best, but store-bought works in a pinch)
• ¾ cup mayonnaise (the secret to moist, tender cake—no eggs needed)
• 2 tbsp balsamic vinegar (trust me on this—adds a subtle depth)
• 1 tsp vanilla extract (pure vanilla for that warm aroma)

For the glaze:

• 1 cup confectioners’ sugar (sifted for smoothness)
• 2 tbsp unsweetened cocoa powder (more chocolate, yes please!)
• 2 tbsp freshly squeezed orange juice (to carry that citrus flavor all the way through)

How to Make Your Eggless Chocolate Orange Cake

1. Preheat & Prep:
   Set your oven to 350°F. In a small bowl, mix the softened butter with 2 tbsp cocoa powder until it forms a thick paste. Use this to brush the inside of a 9-inch Bundt pan—coating it well. This keeps the cake from sticking and adds a little extra chocolatey goodness.
2. Mix the Batter:
   In a large bowl or stand mixer, combine the flour, remaining cocoa powder, sugar, baking soda, salt, and cinnamon. Mix until evenly distributed.
   Add in the orange juice, orange zest, mayonnaise, balsamic vinegar, and vanilla. Mix until smooth—no lumps, just silky batter.
3. Bake:
   Pour the batter into your prepared pan and bake for about 45 minutes, or until a toothpick inserted in the center comes out clean. Keep an eye on it—oven times can vary. Let it sit for 10 minutes once out of the oven.
4. Cool & Glaze:
   While it cools, stir together the confectioners’ sugar, cocoa powder, and orange juice until smooth. When the cake is cool, carefully flip it onto a wire rack, remove the pan, and drizzle that luscious glaze over the top.

The Perfect Finish

This chocolate orange cake is already a showstopper with that rich glaze, but if you want to switch things up, store-bought chocolate or vanilla frosting makes a great alternative. Whatever you choose, it’s going to be delicious.

Tips for a Perfect Cake

• If you want an even more tender crumb, replace the mayonnaise with 2/3 cup plain Greek yogurt.
• Don’t wait too long to flip the cake after baking—about 10 minutes is perfect to prevent sticking.
• If your glaze feels too thick, add a tiny splash of milk or cream. Too thin? Just sprinkle in a bit more confectioners’ sugar until it’s just right.

There you have it—an irresistibly moist, chocolatey, and citrusy cake that’s as simple as it is delicious. Perfect for any occasion, and sure to become a favorite in your dessert lineup. Happy baking!