Recipe of the Week- Chocolate Orange Dessert

On our last supper club for Valentines day we were challenged with changing the classic tiramisu to a dessert without coffee. So we wanted to make something that still had the same texture and to honour the dish while making it a coffee free dessert that pleases.

Now I am a lover of all things Chocolate Orange, I think they were a match made in heaven. so it was an observes choice for us to use these flavours to adapt this recipe. we hope you enjoy the recipe too. This recipe is easy to make Gluten free as well by just changing the flour for buckwheat.

Chocolate Orange dessert

serves 6


250ml almond milk

1 tablespoon of cider vinegar

1 teaspoon vanilla bean paste

50g plant based butter

215g self-raising flour (buckwheat for GF)

230g caster sugar

pinch of salt


2 x 400g tins of coconut cream

170g plant based cream cheese

3 tablespoons of coco powder

3 tablespoons of icing sugar

4 tablespoons of cointreau

Orange Syrup

Juice of 1 orange

50g of caster sugar

1o0ml water


Grated dark chocolate

Candied orange peel

Preheat the oven to 180C ( 350F) and line a 5cm deep 20 x 30cm baking tray with non-stick baking paper.

For the sponge

  • Put the almond milk, apple cider, vanilla paste and butter in a saucepan on a low heat.

  • Next mix together the flour, sugar and salt in a mixing bowl.

  • when the wet ingredients is all combine and the butter has melted add to the dry ingredients and fold together.

  • pour batter into the baking tray and put in the oven for 12-15mins, or until golden brown. when done set to one side to cool on a drying rack.

For the Cream

how I always have found it hard to understand what the coconut cream is in a recipe but here I am referring to the sold cream you get at the top of the coconut milk tin you get at the supper market. If though you are making this in the summer I suggest putting the coconut in the fridge so that it will separate out the cream from the water natural and when you open the can you are good to go.

  • Now whisk together the coconut cream and the cream cheese, coco powder and the icing sugar together in a large mixing bowl.

  • Add a few Tablespoons of cointereau to you own taste. I like a nice strong orange flavour.

For the Orange syrup

  • Add all the ingredients to a sauce pan and put over a medium heat

  • bring to the boil and then lower the heat to a simmer for around 10-15mins

  • set to one side to cool

Now we combine our dessert

  • cut the sponge into 12 discs to fit your serving glass, as you can see from the picture we used a kilner jar due to it being a take away dish and it worked well for delivery.

  • pop a sponge layer in the jar, trickle a little bit of the orange syrup onto the sponge.

  • top with chocolate orange cream

  • add a sponge layer and trickle with a little it of orange syrup on the sponge

  • top with chocolate orange cream

  • To finish grated dark chocolate and candied orange peel.

  • Let it chill in the fridge or enjoy right away.

You can make this dessert Gluten Free and nut free by changing the flour to Buckwheat and the milk to a Soy or Gluten Free Oat Milk.

4 views0 comments

Recent Posts

See All

Nettle Hill

Brinklow Road, Ansty,

Coventry, CV7 9Jl

02476 621 899