Christmas Chocolate Orange Wreath Cake

This o so decadent Christmas Chocolate Orange Wreath Cake is a must for anyone who loves orangery, chocolatey, lick the bowl out, cakes!

It came about when I was hosting a dinner party for both vegan and meat-eating friends and after a friend said to me ‘I miss Terry’s Chocolate Orange so much!!’.

Now I don’t know about you, but I hate cooking multiple dishes because it gets complicated and I want to be chatting to my guests. But by not doing that, you run the risk of people feeling like they’ve missed out on something…and so, this cake was born!

I like to keep the steps simple, but if you’ve gone wrong or are not sure, check out the ‘hints & tips’ section below or get in touch!

This cake is vegan, rich, and to be honest? For any time of the year really 😉

You’ll need

For the cake:

  • 200g plain flour
  • 70g cocoa powder
  • 1 tsp of bicarbonate of soda
  • 1/4 tsp fine sea salt
  • 80ml vegetable oil
  • 1tsp coffee or espresso powder
  • 1-2tsp’s orange essence depending on how strong you like it
  • 250g dark brown sugar
  • 350ml hot water from a kettle

For the icing:

  • 150g dark chocolate (the best you can find for this one!)
  • 50 to 60ml water
  • 50g dark brown sugar
  • 70g vegan butter
  • 1tbsp cocoa powder
  • Optional: 1/2 tsp orange essence


  • Oven heated to  180°C/160°C Fan/350°F/Gas Mark 4
  • 24cm to 26cm wreath cake tin (the reason I give options is because these can sometimes be tricky to find! And if you have a smaller one and there’s leftover mix, just make a cupcake.) Lined with baking parchment if non-stick and a little oil.
  • x1 Mixing bowl
  • x2 Pans
  • x1 Cooling rack
  • Optional: baking parchment if your tin isn’t non-stick and also to cover your surfaces when we ice the cake, your favourite decorations!

I always have music playing when I’m cooking and this cake was baked to (mainly): Believe by Cher, Gold by Kiiara and Fly Away by Lenny Kravitz.

Let’s get baking!

  1. Mix all of the dry ingredients together in your mixing bowl. And mix all of your wet ingredients together over a low heat in your pan until everything’s melted and incorporated.
  2. Mix both your wet and dry ingredients together, pour into your pre-prepared cake tin and bake for 30 to 35 minutes. Remove from the oven and leave to cool on your cooling rack.
  3. Take your icing ingredients and melt over a low heat in your pan. When adding the water, hold some back as you don’t want the icing too watery. Once, melted, take off the heat and leave to cool slightly.
  4. Put your cooling rack over parchment paper so it catches any spilt icing. Pour your icing all over the cake until completely covered. Once cooled, decorate how you’d like!
These dried stocks were saved from earlier in the year and sprinkled around the table for their gorgeous scent and colour!

Hints & Tips!

  • This a fudgy cake so don’t overdo the baking. You’ll know when it’s done as the cake will be coming away from the sides of the tin slightly and your testing utensil will come out clean!
  • Your icing should be ‘pouring consistency’ so add a little more water if needed.
  • Leave the cake to set a little before cutting otherwise things will get messy!
  • This cake is great for using using orange zest as well. Just reduce the amount of orange essence and add in up to 1 whole orange’s worth of zest – yum!

Send me your piccys!

I love seeing your creations! So please them to or tag me on Instagram @therebalancechef