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Two sliced cut from the end of the eggless chocolate orange cake to show orange syrup top of cake and open texture of chocolate cake

Eggless Chocolate Orange Cake

This easy eggless chocolate orange cake with chunks of chocolate, an orange zest flavoured chocolate cake topped with a zesty chocolate drizzle made with fresh orange juice is a delicious simple cake for afternoon tea, bake sales, or serve as a delicious dessert.
5 from 17 votes
Prep Time 10 mins
Cook Time 30 mins
Course baking, Dessert
Cuisine English
Servings 10 slices
Calories 175 kcal


  • 140g (⅔ c + ¼ c) Plain flour all purpose flour
  • 1 teaspoon Baking powder
  • Pinch Salt
  • tablespoons Cocoa Powder
  • 85g (⅓c) Granulated Sugar
  • Zest of 1 Orange
  • 55g (¼ c) Butter or margarine
  • tablespoons Golden syrup
  • 140 ml Milk
  • ½ teaspoon Bicarbonate of Soda
  • ½ teaspoon Vanilla extract
  • 40g (1.4oz) Dark Chocolate 70%, roughly chopped
  • Syrup:
  • 20 g Granulated Sugar
  • Juice of 1 orange


  • Preheat the oven to 180˚C fan / 200˚C / 350˚F
  • Line a 21 x 11cm (8“ x 4”) loaf tin with baking parchment. *
  • In a medium sized mixing bowl, mix the flour, baking powder, salt, cocoa powder, sugar and orange zest together.
  • In a small saucepan over a medium heat, melt the butter, golden syrup and milk. Once melted, add the bicarbonate of soda and the vanilla extract.
  • Pour the liquid ingredients into the dry ingredients and mix well.
  • Spoon into the prepared loaf tin, sprinkle with the chopped chocolate chunks, and bake for 25-30 minutes, or until a skewer inserted into the middle comes out clean.

How to make the orange syrup

  • Once the cake is out of the oven, make the syrup: place the sugar and orange juice in a small saucepan and heat over a medium heat until the sugar is dissolved.
  • Prick the warm cake all over with a skewer or fork, and then pour over the drizzle. Leave in tin until completely cool, then remove and serve.
  • This chocolate orange cake will keep in an airtight container for 3-4 days, or freeze for up to one month.


Flour - plain flour or all purpose flour. See note below if wanting to use self raising flour in this recipe.
Unsweetened cocoa powder - Dutch cocoa or natural cocoa powder.
Granulated sugar - white sugar - for both the cake and to make the orange drizzle.
Fresh orange - you really need a fresh orange to make this drizzle cake recipe. The orange zest is mixed in to the chocolate cake batter, and then the fresh orange juice is used to make the orange syrup which is then poured over the warm cake. Orange essence or extract just wouldn’t be the same.
Butter - unsalted butter. I have also made this cake with Stork margarine back in the UK as a more budget friendly option.
Golden syrup - you can use treacle instead of golden syrup, or honey.
Milk - Full fat or reduced fat milk.
Bicarbonate of Soda and baking powder help make the cake rise.
Vanilla extract - or vanilla bean paste. I like using vanilla as I think it enhances the chocolate flavour. If you are not a fan of vanilla and chocolate or don’t have it then leave it out.
Chocolate – I like to use 70% dark chocolate and roughly chop it for the top of the cake, but you can use milk chocolate, or a mixture of the two, or even some leftover Easter or Christmas chocolate! You can also use chocolate chips instead.
As this is an eggless chocolate cake, it has a slightly heavier texture than a cake made with eggs. 
Don’t over mix the cake batter as this can cause the cake to go tough.
Preheat the oven and make sure it is up to temperature. If the oven is too cool when you place the chocolate orange cake in to bake it can become tough and dense.
Prick the cake all over when it comes out of the oven, either with a wooden or metal skewer or use a fork. This will ensure the orange drizzle is absorbed evenly throughout the cake.
Cool the cake for a couple of minutes before pouring the orange drizzle over it. If the tin is too hot then the drizzle can catch and taste burnt.
Using Self Raising Flour instead of plain flour: Use the same weight of self raising flour but leave out the 1 teaspoon of baking powder.
* Making smaller chocolate loaf cakes: You can also bake this cake recipe in a 15cm x 8.5cm tin (as in the photo). This makes a taller cake. You can use 25g chocolate rather than 40g to top the cake. It takes the same amount of time to cook.


Calories: 175kcalCarbohydrates: 26gProtein: 2gFat: 7gSaturated Fat: 2gCholesterol: 2mgSodium: 115mgPotassium: 118mgFiber: 1gSugar: 14gVitamin A: 219IUCalcium: 30mgIron: 1mg
Keyword chocolate cake, chocolate orange, chocolate orange cake, drizzle cake, egg free baking


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