Chocolate-Orange Cake
It's citrus season in the Deep South. All along the highways of southern Louisiana and Mississippi, vendors are setting up stands selling local satsumas and oranges. I noticed them when D, E, and I were driving back from New Orleans at Thanksgiving, but I didn't need to stop because we were already en route to my parents' house, where we're fortunate enough to get to pick our fill of fruit off their trees. If this all seems familiar to you, it's because we did the same thing last Thanksgiving and I took photos of it. Invariably we take more fruit than we can actually use, so I'm constantly on the lookout for good citrus recipes.And I found a great one, in an article all about citrus in a local magazine. The recipe that caught my eye was a decadent-looking dessert containing one of my favorite flavor combinations, chocolate and orange. I love creamy dark chocolate spiked with tangy bits of orange, though it's far from a fat-free food. But as I looked at the cake recipe, I thought, "I can do this--and make it fat-free and vegan!" So I took the basic idea for the cake--to add orange juice and peel to a chocolate cake--and used it with my standard chocolate cake recipe, the one I pull out for birthdays and celebrations. In order to keep the cake low-fat, I needed to substitute something for the 3/4 cup of oil that the recipe calls for. Lately I've had excellent results using soy yogurt instead of oil, so that's what I did.

The verdict? Best fat-free cake ever! 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. I served it to my daughter and her friend without mentioning the lack of fat (or the inclusion of whole wheat flour) and they both loved it. I wouldn't hesitate to serve this cake to guests.

Chocolate-Orange Cake
(printer-friendly version)
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.
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. With icing, as shown: 198 Calories (kcal); 1g Total Fat; (3% calories from fat); 4g Protein; 47g Carbohydrate; 0mg Cholesterol; 294mg Sodium; 3g Fiber.
Cake without icing: 167 Calories (kcal); 1g Total Fat; (3% calories from fat); 4g Protein; 39g Carbohydrate; 0mg Cholesterol; 294mg Sodium; 2g Fiber.
See those orange pieces in the first cake photo? I put them there just for decoration, but my daughter insisted on squeezing some over her cake. I didn't try it, but she says it tastes great that way. She and her friend ate a whole orange along with their cake. Now that's one way to get children to eat fruit!













61 Comments:
The only words I can say are:
Holy crap.
That looks AMAZING!!!
And forget Jessica Seinfeld. YOU should right a book about "tricking" your kids into eating their veggies! =]
Susan, this is fabulous!! On my blog right now, is a picture of a carob bundt cake that I made recently - it looks like yours!! check it out!! :0D
But I'm definitely going to try THIS recipe, with the orange, as well - yum!!
wow. did you HAVE to throw in all the incredible pix??? :)
Not only does it LOOK yummy, but you are an awesome photog!
Allena @ the moderate vegg http://www.dietdetective.com/content/blogcategory/66/195/
Wow, this looks soooo good! And because you took such a great picture I can imagine how this cake might taste much better! One can see the denseness and the rich chocolate flavour and everything else. I will definitely try this recipe. And I agree with you soy yoghurt is such a great substitute for fat in baked goods.
yum!! do you think you could replace the soy yogurt with applesauce? or something that is NOT soy?
thanks!
Selina, I've made the basic recipe using 1/4 cup oil and 1/2 cup applesauce, and it came out well. This is the first time I've made it using no oil at all, so I can't say for sure that it will taste as good with apple sauce as it does with soy yogurt. Who knows---it could be better. You could try.
I almost made it using persimmons instead of yogurt because my persimmon bread came out so moist and tender. But then it would have been chocolate-orange-persimmon bread--too complicated!
Mmmmm, my favorite flavor combination!! Now I know what I am making for my family's tree trimming buffet! Thank you thank you thank you!
Unbelievable... you pulled it off. Stunning. The pix are making me drool (which isn't the best thing for my keyboard).
This looks great! Do you know if it would work in a different pan, though? I don't have a bunt pan...maybe for Christmas?! But I would like to make it before then! Do you think it will work in a different pan?
Thanks!
Courtney
Courtney, I'm sure it will work in either a long, 9x11 inch pan or in two 8- or 9-inch round pans. The timing is going to be different, though, so check often with a toothpick to make sure they're done. The round ones will take less time than one long one.
Okay, I can't resist..."It's about time you post up a fat free recipe!" Sorry, sorry... this looks absolutely fabulous. And the pictures are incredible.
I must try this : )
oops, I meant to clarify... just joking on the fat free ... but that is a cool bonus : )
Thanks so much, Susan!
Courtney
Sounds like E. has the potential to be a food connoisseur! And the cake looks fabulous, there's a similar one on Veggiegirl who did a neat one too! :D
The lighting in the photos were really good especially how the dark exterior of the chocolate complemented the oranges slices well, and in together completed a mouth drooling photo! If you publish a cookbook soon Susan and need taste-testers, we'd probably be all full of 'fat free' and wearing 'fat-free' fat pants! :)
gorgeous. i love the icing
as always, your photos are gorgeous. if the cake tastes half as good as it looks, it will be amazing. i can't wait to try it!
Yay! Now I know what I'm having for dessert on Christmas! :)
-Samantha
Susan, this is beautiful!! Here's a teeny secret- I usually balk at fat-free baked goods, and you're the only person I trust with them, because yours always look and taste wonderful. I have to try this cake, the chocolate/orange flavor is so lovely... and you're right- I would trade my apples for some of your citrus! I haven't had a single mandarin/tangerine yet, even though it's totally the season!
Susan, WOW! What a beautiful chocolate treat! I used to think chocolate and orange was a weird combo, but I've really grown to love it. I can't wait to make this cake.
Hooray for citrus season!
What a beautiful cake & the calorie count is pretty good too!
Chocolate and orange is definatly one of my favorite flavor combinations. Sweet and Rich, Light and Fruity. Mmmm. I also happen to love love love bunt pans more than any other kind of pan in the world :) It looks like bliss.
That cake looks AMAZING! It's hard to believe it's low-fat. But... seriously... WOW.
Susan, I am not a vegan but my partner is recovering from cancer and I am trying lots of your recipes to move our whole houseful towards a better diet. She claims not to like tofu but seems to love it when I cook it your way!
I want to try this recipe too, but could you clarify what you mean by orange peel? Do you mean grated rind from the fresh orange - or candied and preserved peel, which is what we usually mean when we say peel here in England.
thanks - Alison
Alison, sorry for the confusion. I meant grated fresh rind (it took me about 3 oranges). Good luck to you and your partner--glad to hear my tofu recipes are being well-received!
oh susan, you culinary goddess.
Susan, it looks decadently delicious - wonderful photos, too!
Susan,
I LOOOVEEE your website. I'm a recent (1 month) McDougaller along with transforming my family of 4 kids and hubby too! I have been a fan of your website for a long time, but until recently never realized how indispensable your site is to me. I LOVE your photos, recipes and inspirational ideas. You are giving a wonderful service to others. I hope you are getting some kind of pay for all you do!
that cake looks awesome, and so does the fruit! i need to pick up some oranges and tangerines soon for the holiday season coming up. yummy!
That look so good! I wish I had the bundt-shaped pan! Hmm.. chocolate and orange. I'd have to try it.
This looks quite seriously amazing. I'll have to try it out soon!
I've been wondering, though, where do you find fat free soy yogurt? It always seems to be pretty low-fat, but I've never found it fat free before. Is there a brand that makes it?
Hi Gwenlet--I can't find fat-free soy yogurt either, so I use Wildwood's plain. It has about 4 grams of fat per serving, but that's not much when it's distributed throughout an entire cake.
that is a stunner of a cake. for a lighter cake, we use whole wheat pastry flour and substitute 2 tbsps of the a.p. flour with cornstarch.
Gorgeous pictures! You convinced me; my chocolate orange cupcakes are in the oven right now.
if it's true that a picture's worth a thousand words, this picture's worth a thousand YUM's. can't wait to try it! my best friend has a fear of oranges (odd, but true) so any thoughts on what other combination might work?
Oh man.... I must make this! In the past I haven't been crazy about the whole orange/chocolate combination, but I'll TOTALLY give it another try for this cake! Thanks for the recipe.
I made this over the weekend but used mini-bundts instead. It was DELICIOUS and got rave reviews at a holiday party :)
This turned out great. So moist and the ideal combination of chocolate richness and orange brightness. Delicious.
I made this for a dinner party I had last night and it was a *big* hit! Especially among those who think "essentially fat free" must necessarily be disgusting and not true "dessert." It was moist, rich and orangy. Thanks a bunch!
I made this today as a treat and it was a huge hit! Thank you! :-)
I made this too, for my party last night. It was great! Thanks for posting the recipe. I'll definitely made this again.
My only complaint: I couldn't wait for it to cool completely before frosting. (No patience for all that!) This cake was just delicious. So chocolaty and moist, but not too sweet. Easy, too. Can't wait to make it again!!
Thank you, Susan. You're the best!
Anyone know if gluten-free flour would work in this recipe, and what modifications would be needed? Would love to give this cake a go..
This looks incredible.
All holiday, I've been doing nothing but bake. But after New Year's I'll have to go back to class and not be able to anymore...
Anyway, I'm exicted to give this recipe to my mother, who got five Bundt pans for Christmas, ha. :)
I made this cake for Christmas, and it was insanely popular. The frosting especially was to die for, but the actual cake came out very dry - maybe I did something wrong. Anyway, DELICIOUS.
Ooo! I've been eyeing that recipe for a while now! Chocolate and orange is such a unique combination, I just hope I can make it as good as it looks!
I just made this cake because my family was fasting for my birthday (which meant they were eating vegan AND fat free food). Needless to say I had a LOT of trouble convincing them it was okay to eat because it just looked so good! The taste was also great. It was lovely and moist and the chocolate and orange flavours balanced each other wonderfully. Highly recommended!!
Hi Susan,
I just wanted to tell you that I love your blog and your recipes!!
My boyfriend has M.S. and he is on a special fat free diet (and he is really fit and healthy, so its working). Its kind of hard to get inspired by some of the fat free recipes out there, but I always find something healthy and delicious on your blog!
I made him this cake for valentines day and it went down a treat!
Thank you for your passion, you are an inspiration.
Sarah
Hi, I'm new to your blog so maybe you've answered this elsewhere but...I was wondering if you could substitute regular yogurt for the soy yogurt. Where I live right now I don't think I have access to soy yogurt and I've never had it so I don't know whether the texture is different from dairy yogurt or not. So many dishes on your site look so good I'm having trouble deciding which to make first!. Thanks.
Hi Whitney--Diary yogurt should work just as well as soy in any of my recipes. Thanks for visiting, and I hope you enjoy the cake!
I made this dessert for easter dinner this weekend and it was an absolute hit with my boyfriend's non-veg family. I will definitely be making this again!
I made this cake last night for a dinner party. It was so good and got rave reviews. These were all card carrying carnivores too. I will DEFINITELY make it again!!
Thanks!!
Holy crap. I just made this, and it was AMAZING. I mean, I am standing in my kitchen next to the empty plate with the cake still a little bit warm in the middle, and it has already been added to the "keepers" folder.
I'm not a vegan, but I think you're some sort of goddess or something.
Can I use carob in place of the chocolate?
Sorry--I never cook with carob, so I don't know anything about substituting it for the cocoa. Feel free to experiment and report back.
Just thought you'd like to know that I used this cake for a GIANT wilton cupcake cake. I then covered it with buttercream for looks, but it didn't need it. :) Here's the pic on flickr: http://smallr.com/2xv
Next time I'll bake it a little less -- I think I did an hour at 325 and it ended up being pretty rubbery. It's very difficult to tell when that huge, very deep, cupcake is done! I will keep using this recipe, though, as the density is perfect to hold up that huge cake and the flavor is wonderful.
Thanks!!! You're fantastic!
Looks nice moist and yummy! I tried a vegan cake once which turned disastrous. Will try making this one using plain yogurt. Thanks for the recipe.
Susan, I agree with all the other posts here, this cake is absolutely to die for, as my son and his girlfriend agree. I made it for a celebration after the opening of his BFA art show. I sent it home with them they loved it so much. He called me this morning and said he was still thinking about it (of course it was long gone). They couldn't believe it was "fat free" because it tastes so rich. Thanks again.
I made this with half chocolate protein powder and half WWF and it is DELICIOUS! im sure it is incredibly more delicious they way you have it, though!
Just made this cake today...it is FABULOUS. I followed your recipe to the letter with the cake part and it dark, rich and moist. You are right it is heavy, but that is the way I like my cakes. I also dropped the bundt pan on the counter twice before placing in the oven to make it even more dense. In the orange glaze, I used natural orange flavoring rather than vanilla. My daughters loved it and so did my newly vegan hubbie!!! Thank you for adapting this recipe. I can hardly wait to serve it to my vegan daughter in law.
Blessings.....G
I finally got to make this today and it was, of course, AMAZING!!! None of our local stores seem to have plain soy yogurt (although they have blueberry, peach, strawberry, etc) so I used 3/4 c whizzed silken tofu, and it turned out just fine.
Omni-family very much approved! Mom, aunt, and grandma all agreed that it was fantastic. Hooray!
Made this for my MIL for Mother's Day and it was an unqualified hit. Wonderfully dense and moist, almost like pound-cake! I'm already thinking of ways to tweak this recipe- maybe leave out the cocoa, add lemon joice and poppy seeds? YUM.
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