#homemadecake

This easy-to-make cake recipe lets you enjoy the rich and delicious tastes of chocolate and orange. The air fryer always makes a cake that is moist and golden brown.

Ingredients: 1 1/2 cups all-purpose flour. 1 1/2 cups granulated sugar. 3/4 cup unsweetened cocoa powder. 1 1/2 tsp baking powder. 1 1/2 tsp baking soda. 1 tsp salt. 2 large eggs. 1 cup buttermilk. 1/2 cup vegetable oil. 2 tsp pure vanilla extract. 1 cup boiling water. Zest of 2 oranges. Juice of 2 oranges. 1/2 cup semi-sweet chocolate chips.

Instructions: Preheat your air fryer to 325F 163C for 5 minutes. In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add the eggs, buttermilk, vegetable oil, and vanilla extract. Mix until well combined. Stir in the boiling water until the batter is smooth. Fold in the orange zest, orange juice, and semi-sweet chocolate chips. Grease and line an 8-inch 20 cm round cake pan that fits in your air fryer basket. Pour the cake batter into the prepared pan. Place the cake pan in the preheated air fryer basket and cook at 325F 163C for 25-30 minutes or until a toothpick inserted into the center comes out clean. Remove the cake from the air fryer and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Once cooled, you can optionally dust the cake with powdered sugar or drizzle with melted chocolate for extra flavor and decoration. Slice and serve your delicious Chocolate Orange Cake!

Prep Time: 15 minutes

Cook Time: 30 minutes

Indulge in the rich flavors of chocolate and coffee with a hint of refreshing peppermint in this gluten-free cake. Perfect for holiday celebrations or any time you're craving a decadent treat!

Ingredients: 1 1/2 cups gluten-free flour blend. 1 cup granulated sugar. 1/2 cup cocoa powder. 1 tsp baking soda. 1/2 tsp baking powder. 1/2 tsp salt. 1/2 cup vegetable oil. 2 large eggs. 1 cup strong brewed coffee, cooled. 1/2 cup milk dairy or non-dairy. 1 tsp peppermint extract. 1/2 cup semi-sweet chocolate chips optional. 1/4 cup crushed candy canes or peppermint candies for garnish. Whipped cream or frosting of choice for topping.

Instructions: Preheat oven to 350F 175C. Grease and flour a 9-inch round cake pan or line with parchment paper. In a large mixing bowl, combine gluten-free flour, sugar, cocoa powder, baking soda, baking powder, and salt. Add vegetable oil, eggs, coffee, milk, and peppermint extract to the dry ingredients. Mix until well combined. Fold in chocolate chips if using. Pour the batter into the prepared cake pan. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Once cooled, top with whipped cream or frosting of choice, and sprinkle crushed candy canes or peppermint candies on top for garnish. Slice and serve. Enjoy!

Prep Time: 15 minutes

Cook Time: 35 minutes