The Boho Baker’s Chocolate Orange Loaf Cake

Chocolate Orange Loaf Cake
  • 8 servings
  • 10 mins to prepare
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  • For the sponge
  • 175g unsalted butter
  • 175g caster sugar
  • 140g self raising flour
  • 85g ground almonds
  • 3 eggs
  • Zest of one orange
  • 100ml milk
  • 1 tsp baking powder
  • 4 tbsp cocoa
  • For the syrup
  • Juice of half an orange
  • 2 tbsp sugar
  • For the topping
  • 120g unsalted butter
  • 400g icing sugar
  • 3 tsp cocoa
  • 4-5 tsp milk
  • 1 chocolate orange
  • Zest of one orange


The Boho BakerThe Boho Baker describes herself as “Baker. Writer. Forager. Wanderer. Organic ingredient and edible floral Enthusiast. Member of the Guild of Food Writers.” Very local to our HQ in Preston, she’s kindly agreed to do a series of recipes for us, celebrating the best of our local produce. Follow her on Instagram @thebohobaker



1) Preheat the oven to 160°C/140°C/gas mark 3. Line a loaf tin with baking paper.

2) Make the cake by creaming together the butter and sugar until fluffy. Whisk in the eggs, flour, ground almonds, baking powder, milk, cocoa, and orange zest. Transfer the mix to the loaf tin and bake for 45 minutes.

3) Leave the cake on a wire rack to cool. Poke several holes in the top of the cake using a skewer. Mix together the orange juice and caster sugar and pour over the top of the cake.

4) Make the topping by whisking together the icing sugar, butter, and cocoa, adding the milk a little at a time until the frosting is creamy and spreadable.

5) Spread the frosting over the top of the cake. Decorate with chocolate orange slices and orange zest.