Gluten-Free Chocolate Orange Spoon Cake

BY Brimly.

April 12, 2026

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Photo By Editors @ the Brimly Test Kitchen

EASY Task

PREP:  15 min

Gluten-free

sweet Treat

Now, Why This Recipe and What Makes It Special?

This recipe came about during one of those moments when I wanted to make something that was going to be quick and effective. I had a lot going on at Brimly at the time, and while I still wanted to create a recipe for you guys, I didn’t want to just throw anything together. At the same time, I needed something that would save me time, energy, and effort but still taste really good and look appealing. And of course, it had to be gluten free, soy free, and gum free.

That is really what brought this recipe to life. It solved a problem for me in the moment while still feeling like a proper dessert.

This cake is also a crumbly cake, which honestly just adds to the texture and overall enjoyability. It’s soft, chocolatey, and meant to be enjoyed in the most relaxed way possible. I would absolutely recommend enjoying this one by the spoonful.

What makes it special is that it doesn’t just satisfy the need for a quick recipe. It also works perfectly for those moments when life feels busy and you want something sweet without turning on the oven or doing extra work. This Chocolate Orange Spoon Cake is simple, reliable, and honestly just really satisfying.

Lessons Learned

One thing I realized while making this recipe is that you really do want to be attentive when the cake is in the microwave. This cake rises quite a bit while it cooks, and it can bubble up quickly. Because of that, it’s important to use a bowl that is deep enough so that the batter has room to expand without overflowing.

I would definitely not recommend using a shallow microwave safe bowl for this. I used a microwave safe stoneware bowl, and it worked perfectly for the recipe. Even with that bowl though, I still had to be mindful and keep an eye on it while it was cooking.

When I poured the batter into the bowl, it only filled about halfway. That extra space was important because the cake almost doubles in size while it cooks. Leaving that space helps prevent any mess in the microwave.

Another thing I learned is that you want to zest your orange directly over the finished cake. If you zest the orange separately and then try to sprinkle it on top later, the zest tends to clump together. When you zest it directly over the ganache, the zest falls much more evenly and gives the cake a really nice finish.

Finally, let the ganache cool slightly before pouring it onto the cake. Giving it about 5 to 10 minutes allows it to thicken just enough so that it spreads nicely over the top.

How to Make It Your Own

One of the nice things about this recipe is that it’s really easy to make it your own. You can experiment with small additions to the batter like nuts or dried fruit if you want to change the texture a bit. Since it’s a microwave cake and it doesn’t contain eggs, you don’t have to worry too much about wasting ingredients if you want to try something new.

You could also skip the ganache entirely and serve the cake with ice cream instead. I personally loved using the ganache because it added a really nice decadent finish to the cake.

Pro Tip: Make sure you use a bowl that is large enough for the batter to rise. Keep an eye on the cake while it cooks and pause the microwave if needed to prevent it from bubbling over.

Summary Notes:

This chocolate orange spoon cake is a quick dessert that comes together in the microwave and is meant to be enjoyed straight from the bowl. The texture is soft and slightly crumbly, and the ganache adds a rich finish. With its simple ingredients and easy method, this cake is perfect for those moments when you want something sweet without a lot of work.

Tried it? Let us know how it went in the comments below.

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Essentials you’ll need:

Catalog

Measuring Spoons

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Mesh Sieve

$21.99 AT AMAZON

Mixing Bowl

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Measuring Cups

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Whisk

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Ingredients

Serves 4-6

Cake:

½ cup gluten-free flour (no xanthan gum) [BUY]

½ cup granulated sugar

1 Tbsp cocoa powder [BUY]

1 tsp baking powder

¼ tsp salt

1 Tbsp dark brown sugar

¾ cup milk

2 Tbsp neutral vegetable oil

1 tsp rum extract

zest of 1 medium orange

¾ cup melted chocolate chips [BUY]

Ganache:

1 cup dark chocolate chips [BUY]

¼ cup cream

3 Tbsp granulated sugar

2 Tbsp butter

Recipe Steps

Step 1
In a mixing bowl, whisk together the gluten-free flour, granulated sugar, cocoa powder, baking powder, salt, and brown sugar.

Step 2
Add the milk, oil, rum extract, orange zest, and melted chocolate chips. Whisk until the batter is smooth and fully combined.

Step 3
Lightly oil a microwave-safe stoneware or ceramic bowl. Pour the batter into the bowl and level the top.

Step 4
Microwave the cake for 3 minutes 30 seconds, or until the top looks set and the cake feels springy. Remove carefully and allow it to cool for several minutes.

Step 5
Pour the ganache over the spoon cake. Let it sit 5–10 minutes until slightly set.

Step 6
Finish with fresh orange zest and flaky sea salt. Serve warm and scoop directly from the bowl.

Ganache Topping: To make the ganache, add the dark chocolate chips and butter to a heat-safe bowl and set it aside. In a small saucepan or microwave-safe cup, heat the cream and white sugar until the mixture is hot and the sugar has mostly dissolved. Once hot, pour the cream mixture directly over the chocolate chips and butter. Let it sit undisturbed for 2–3 minutes so the chocolate can melt. Then stir everything together until the mixture becomes smooth, glossy, and fully combined. Let it cool slightly, about 5 minutes, before pouring it onto the cake.The ganache should be thick but pourable, perfect for spreading or pouring over the cake.

Storage:

This spoon cake is best enjoyed fresh and warm, especially while the ganache is still soft and glossy. If you have leftovers, cover the bowl tightly or transfer the cake to an airtight container and store it at room temperature for up to 1 day. For longer storage, refrigerate it for up to 2 days. When ready to enjoy again, simply warm a portion in the microwave for 15–20 seconds to soften the cake and melt the ganache slightly.