Today we are celebrating at Danza de Fogones because it’s been a year since we shared our first post with you, that’s why we bring you this delicious vegan chocolate and orange cake   to celebrate it in style.

It seems like yesterday that we published our first recipe, a simple and delicious hummus because I had just The heat arrived and we wanted something refreshing and light. This year it seems that the heat is resisting, but with a piece of cake and a hot drink, the bad weather will surely be more bearable.



Para el bizcocho:

  • 2 cucharadas de semillas de lino + 6 cucharadas de agua*
  • 1 taza de harina de garbanzo (100 gramos)
  • 1 taza de harina de avena o de copos de avena (100 gramos)
  • 1/2 taza de cacao en polvo sin azúcar (50 gramos)
  • 1/2 taza de azúcar moreno (100 gramos)
  • 1 cucharadita de bicarbonato
  • 1 cucharadita de levadura
  • 1/2 taza de sirope de arce o agave (160 g)
  • 1 taza de zumo de naranja (250 mililitros)
  • 1/4 de taza de aceite (50 gramos)
  • 1 cucharada de mermelada de naranja

Para el frosting:

  • 1/2 taza de agua (125 mililitros)
  • 200 gramos de dátiles
  • 2 cucharadas de cacao en polvo sin azúcar
  • 4 cucharadas de zumo de naranja
  • 1 cucharada de mermelada de naranja

Para la mermelada de naranja (solo vamos a usar 2 cucharadas para la tarta):

  • 300 gramos de naranja
  • 75 mililitros de agua
  • 2 cucharadas de sirope de arce o agave
  • El zumo de medio limón
  • 2 gramos de agar agar


For the cake:

  1. Preheat the oven to 180 degrees.
  2. In a blender or food processor, add the two tablespoons of flax seeds and the six tablespoons of water and beat them. Reserve.
  3. In a bowl, put all the dry ingredients (chickpea flour, oatmeal or crushed oatmeal, cocoa, brown sugar, baking soda and yeast) and mix them together. In another bowl add the wet ingredients (the flax and water mixture, agave syrup, orange juice, oil and orange marmalade), mix them and add the dry ingredients. Mix with the help of some rods or a spatula until they are completely integrated.
  4. We pour the mixture into a mold (we use a 22 cm. diameter). To prevent it from sticking, we put baking paper on the base.
  5. Put the mold in the oven in the middle of the oven on a rack and let it cook for about 35 or 40 minutes. We remove, let cool and we can unmold our cake.

For the frosting:

  1. We add all the frosting ingredients in a blender or food processor and beat until they are well integrated.
  2. When the cake is completely cold we can pour the frosting on top with the help of a spoon or a spatula.

For the orange marmalade:

  1. If you want to make the jam yourself, you can follow the same steps as in our peach jam recipe. If you don’t have jam at home and you don’t feel like preparing so much to use just two tablespoons, you can do without it and not add anything or add orange juice.


* You can substitute the flax seeds and water for: 2 bananas or 200 grams of apple sauce.

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