Vegan Chocolate and Blood Orange Torte

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This Vegan Chocolate and Blood Orange Torte is the perfect mix of bittersweet in decadent cake form.

Prep Time30

Cook Time1 15

Total Time1 45

Course: Dessert

Cuisine: French

Diet: Vegan, Vegetarian

Keyword: blood orange, chocolate

Servings: people

Calories: 274.44kcal

Pre-heat your oven to 160 C / 325 F / gas mark 3 and line your cake tin with grease proof paper.
Put 200g sugar and 120ml water in a large saucepan set over a medium heat; stir to dissolve the sugar.
Add the blood orange slices to the pan and bring to a gentle simmer.
Let the blood orange slices cook for 15 mins or until you can see they have softened and the rinds are beginning to turn translucent, then remove from the heat.
In a jug whisk together the soy milk, red wine vinegar, vegetable oil and vanilla paste. The vinegar might cause the milk to split or curdle but do not worry, this is supposed to happen. Leave this to one side while you prepare the rest of the ingredients.
In a large bowl, sieve the flour, cocoa powder, bicarbonate soda, baking powder, caster sugar and salt. Whisk them together to make sure they are well incorporated.
Pour the wet ingredients into the dry ingredients and stir until well combined.
Arrange the orange slices in the bottom of the cake, starting from the inside and working your way out, letting them overlap slightly then drizzle over a little of the syrup.
Pour the mixture into your cake tin and place in the oven for 1 hour to 1 hour 15 minutes, until the cake is springy to the touch and a skewer inserted into the cake comes out clean.
Leave the cake to cool in the tin for 5 minutes before transferring it onto a wire rack
Finish with a little more of the orange syrup.