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Chocolate Orange Cake - Very Low Fat

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4.5 of 5 (4)

Nutritional Info

Servings Per Recipe: 16
Amount Per Serving
Calories: 180.6

Total Fat: 1.2 g
Cholesterol: 0.0 mg
Sodium: 313.2 mg
Total Carbs: 48.3 g
Dietary Fiber: 2.9 g
Protein: 4.0 g

View full nutritional breakdown of Chocolate Orange Cake - Very Low Fat calories by ingredient

Introduction

While it's not as light as a normal cake, the denseness contributes to the dark chocolate feel. It sparkles throughout with the taste of orange, and because it's not a super-sweet cake, the icings provide just the right accent without being cloying. While it's not as light as a normal cake, the denseness contributes to the dark chocolate feel. It sparkles throughout with the taste of orange, and because it's not a super-sweet cake, the icings provide just the right accent without being cloying.

Minutes to Cook: 40

Number of Servings: 16

Ingredients

1 1/2 cups unbleached flour

1 1/2 cups whole wheat flour (I used white whole wheat)

1 1/2 cups sugar

2 teaspoons baking soda

1 teaspoon salt

1/2 cup cocoa

1 teaspoon cinnamon

3/4 cup soy yogurt

1 teaspoon vanilla

2 tablespoons balsamic vinegar

1 1/2 cups water

1/2 cup fresh orange juice

2 tablespoons grated orange peel

Chocolate Icing:

1/2 cup powdered sugar

1 tablespoon cocoa

2 teaspoons orange juice

1/4 teaspoon vanilla extract (or 1/8 tsp. if double strength)

--plus extra orange juice as needed

Orange Icing:

1/2 cup powdered sugar

1 teaspoon orange juice

1/4 teaspoon vanilla extract (or 1/8 tsp. if double strength)

--plus extra orange juice as needed

Spray a Bundt cake pan with non-stick spray and dust it lightly with unsweetened cocoa. Preheat oven to 350F.

Directions

Combine the flours, sugar, baking soda, salt, cocoa, and cinnamon in a large mixing bowl. Add the yogurt, vanilla, balsamic vinegar, water, and orange juice. Beat by hand or with a mixer on low speed just until well-combined, about 1-2 minutes. Stir in the grated orange peel, and pour into the prepared pan.

Bake for about 30-40 minutes, until a toothpick inserted in the middle comes out clean. Cool in the pan for 10 minutes and then invert it onto a serving platter and cool completely.

When the cake is cool, make the icings. For each icing, mix the ingredients in separate small bowls. One half teaspoon at a time, stir in enough extra orange juice to make a drizzling consistency. Drizzle the chocolate icing over the cake, wait a few minutes for it to set, and then drizzle the orange icing.

Makes 16 servings.