Orange Cardamom Chocolate Cake (Grain/Gluten-Free)


Is it a cake? Brownies? Some sort of loaf? Really these terms are arguably interchangeable depending on the shape of the treat in question, and of course some slight nuances in texture. To me, brownies are more dense and fudgey, while a cake is still moist, but much more light and fluffy. A loaf is somewhere in between, lending well to slicing and toasting and smearing some delicious delight on top of it. But what pray-tell is the following recipe? It’s kind of a hybrid between all three, meaning you could likely bake it in a round cake pan and stack it with some kick-ass icing, or in a loaf pan and slice it up and adorn it with a dollop of whipped cream, or like, I did here, in a brownie tray and cut it into cute little squares perfect to share with company during an afternoon tea or brunch, or for a quick little hand-sized bite.

Whatever it might be, it’s darn delicious! The cardamom and orange play beautifully together, the almonds and current offer some textural pizzazz, and of course all that decadent chocolatey goodness makes it a real crowd pleaser. Share it with your loved ones, or slice and store for a rainy day when you’re needing a flavourful pick-me-up!



Orange Cardamom Chocolate Cake (Grain/Gluten-Free)

Prep time: 10 minutes

Cook time: 20-30 minutes

Makes about 12 squares



  • 3 large eggs
  • 1/2 cup maple syrup
  • 1/2 cup butter or coconut oil, melted (plus extra for greasing)
  • 1 tsp pure vanilla extract
  • juice of half an orange
  • 1 cup flour (equal parts almond, tapioca, and coconut)
  • 1/3 cup cocoa powder
  • 1/2 tsp sea salt
  • 1 tsp cinnamon
  • 1/4-1/2 tsp cardamom
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • zest of one medium orange
  • 1/4 cup dried black currents
  • 1/4 cup chopped almonds
  • cocoa nibs to top (optional)



  1. Preheat your oven to 350F
  2. Grease an 8x8 baking dish with additional coconut oil or butter, and line with two thin strips of parchment paper in a criss-cross pattern *Note: To make it into a loaf, do the same with a loaf pan, and only use one strip of parchment paper. To make it into a cake, do the same with a round baking dish (and possibly double the recipe to make it a layer cake with your favourite icing).
  3. In a large bowl by hand, or with an electric mixer (Like a KitchenAid), whisk together the eggs, maple syrup, melted coconut oil or butter, vanilla extract and orange juice until well combined.
  4. In a separate bowl, mix the flour combo, cocoa powder, sea salt, cinnamon, cardamom, baking powder, and baking soda.
  5. Add the dry mix to the wet and stir together until smooth.
  6. Fold in the orange zest, black currents, and chopped almond and pour the batter into your desired baking pan.
  7. Smooth out the top and sprinkle with cocoa nibs (optional).
  8. Bake for about 20-25 mins until cooked through (you can check by sticking a thin knife or skewer in the centre to see if it comes out clean).
  9. Remove from the oven and let it sit for about 5 minutes on a cooling rack.
  10. Remove from the baking pan and let it sit for another 5-10 minutes or until further cooled before slicing and serving. *Store in fridge or freezer