ORANGE CHOCOLATE CAKE OR CUPCAKES
FOR DAIRY FREE
sub butter for plantbased
spread and omit cream cheese.
FOR VEGAN
spread and omit cream cheese.
FOR VEGAN
sub egg for egg replacer or
flax egg. Sub butter for plant-based
spread and omit cream cheese.
Preheat oven to 350°
flax egg. Sub butter for plant-based
spread and omit cream cheese.
Preheat oven to 350°
INGREDIENTS
1 PACKAGE OF SUPERIOR BAKES
CHOCOLATE CAKE MIX
3 EGGS
½ CUP OLIVE OIL
2⁄3 CUP OF HOT WATER
ICING INGREDIENTS:
1 CUP OF BUTTER AT ROOM TEMPERATURE
OR SLIGHTLY MELTED.
½ CUP OF CREAM CHEESE
½ CUP ICING SWEETENER OF CHOICE
1/2 TSP VANILLA EXTRACT
½ TSP ORANGE EXTRACT
½ CUP COCOA POWDER
CHOCOLATE CAKE MIX
3 EGGS
½ CUP OLIVE OIL
2⁄3 CUP OF HOT WATER
ICING INGREDIENTS:
1 CUP OF BUTTER AT ROOM TEMPERATURE
OR SLIGHTLY MELTED.
½ CUP OF CREAM CHEESE
½ CUP ICING SWEETENER OF CHOICE
1/2 TSP VANILLA EXTRACT
½ TSP ORANGE EXTRACT
½ CUP COCOA POWDER
GARNISH (OPTIONAL):
ORANGE ZEST
ORANGE ZEST
DIRECTIONS
CAKE:
1. Mix with a whisk or stand mixer, cake mix, eggs, water, and
olive oil, until the consistency is smooth and thick and there
are no large visible clumps.
2. Line a muffin tin with 12 liners. The batter should fill a little
more than half the liner. (Alternatively, line a 9” cake round
with parchment or tin foil, spray with cooking oil and pour
batter into cake pan)
3. Bake for 25-35 minutes and allow to cool completely before
continuing to the next steps.
ICING:
1. Using an electric or stand mixer on a low-speed whisk
together butter, cream cheese, cocoa powder, extracts and
sweetener until combined. Increase speed slowly to a high
speed until icing resembles a light and fluffy texture.
2. Pipe or spread icing onto cupcakes/cake to your desired
amount.
3. Top with candied or fresh oranges. Enjoy for up to 5 days in
the fridge or 3 months in the freezer!
1. Mix with a whisk or stand mixer, cake mix, eggs, water, and
olive oil, until the consistency is smooth and thick and there
are no large visible clumps.
2. Line a muffin tin with 12 liners. The batter should fill a little
more than half the liner. (Alternatively, line a 9” cake round
with parchment or tin foil, spray with cooking oil and pour
batter into cake pan)
3. Bake for 25-35 minutes and allow to cool completely before
continuing to the next steps.
ICING:
1. Using an electric or stand mixer on a low-speed whisk
together butter, cream cheese, cocoa powder, extracts and
sweetener until combined. Increase speed slowly to a high
speed until icing resembles a light and fluffy texture.
2. Pipe or spread icing onto cupcakes/cake to your desired
amount.
3. Top with candied or fresh oranges. Enjoy for up to 5 days in
the fridge or 3 months in the freezer!
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