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Chocolate-Orange Cake

December 3, 2007 By Susan Voisin 162 Comments
Disclosure: This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Privacy Policy.

Nut Free
Soy Free
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Orange Chocolate 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.

Chocolate-Orange Cake

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.

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!

Chocolate-Orange Cake
4.78 from 9 votes
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Chocolate-Orange Cake

Nut Free
Soy Free
This vegan chocolate cake sparkles with the flavor of oranges. No one will believe it's fat-free! 
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 16
Author Susan Voisin

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 or other non-dairy 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)
  • 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)
  • extra orange juice as needed

Instructions

  • 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.

Notes

Cake without icing: 167 Calories (kcal); 1g Total Fat; (3% calories from fat); 4g Protein; 39g Carbohydrate; 0mg Cholesterol; 294mg Sodium; 2g Fiber.
Nutrition Facts
Chocolate-Orange Cake
Amount Per Serving (1 slice)
Calories 198 Calories from Fat 9
% Daily Value*
Fat 1g2%
Sodium 294mg13%
Carbohydrates 39g13%
Fiber 2g8%
Protein 4g8%
* Percent Daily Values are based on a 2000 calorie diet.

Nutritional info is approximate.

Course Dessert
Cuisine Oil-Free, Vegan
Keyword fat-free chocolate cake, vegan chocolate cake
Have you made this recipe?Mention @SusanFFVK and tag #fatfreevegankitchen in your photos on Instagram.
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Chocolate-Orange Cake: This vegan chocolate cake sparkles with the flavor of oranges. No one will believe it's fat-free! #vegan #wfpb #wfpbno #fatfree #chocolate #veganchocolate

Filed Under: Desserts, Family Favorites, Recipes Tagged With: Cakes, Holidays, Louisiana, Soy

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Comments

  1. Theresa

    August 20, 2012 at 2:41 pm

    I don’t have any whole wheat flour and was wondering if I could I substitute whole wheat pastry flour?

    Reply
    • Susan Voisin

      August 20, 2012 at 2:46 pm

      Yes, that will work just fine.

      Reply
  2. sam

    September 13, 2012 at 1:49 pm

    i made this cake last week and it was such a success.i made it with all purpose flour but was wondering if i could reduce the sugar to 1 cup?would it affect the way the cake rises?

    Reply
  3. Outfit31

    December 6, 2012 at 9:41 am

    Since I’ve found your site last April, I use it all the time and have never had one of your recipes turn out any way but WONDERFUL!!! Thank you for all the yummy recipes!!! My family thanks you too!

    Reply
  4. Smita

    December 6, 2012 at 11:29 am

    Thanks so much for this recipe Susan!
    My husband went thru a bypass surgery 2 months back and I have been looking for fat free recipes to try out.. Your blog seems God-sent!!
    I will look around in Abu Dhabi( United Arab Emirates) for soy yogurt t try and bake this for him.. Do you think, since we are vegetarians, but not vegan, we could substitute low fat yogurt in the recipe?
    Thanks again!!

    Reply
  5. Smita

    December 6, 2012 at 11:54 am

    Ignore my question! Read through the comments and found my answer.. 🙂 will look at low fat yogurt and report back 🙂

    Reply
  6. Esther at A,B,C,Vegan

    December 7, 2012 at 12:35 pm

    This is the most forgiving cake in the WORLD. (Or I’ve become a much better baker than I realized. Or both. 🙂 ) I started mixing it up last night and then got interrupted and wasn’t able to finish – had already added the baking soda and vinegar, which meant that reaction was already happening. Soooo… I picked up where I left off this morning, added a little bit of this, a little bit of that to compensate for that and not having enough balsamic or yogurt… all sorts of things. Long story… umm, long, 🙂 cake still came out beautifully and delicious!! Thank you!!

    Reply
    • Susan Voisin

      December 7, 2012 at 12:44 pm

      Wow, that’s amazing! I wouldn’t think it would rise after sitting so long. I vote for your having great baking skills!

      Reply
      • Esther at A,B,C,Vegan

        December 8, 2012 at 12:06 am

        Thank you! I did add more baking soda and vinegar in the morning to compensate, since I knew that would be an issue. Brought it to a party tonight and it received rave reviews! From all the non-vegans, of course. 🙂

        Reply
  7. Shane

    December 9, 2012 at 1:37 pm

    Made this today and it was delicious. It ended up more like brownie consistency then a light cake, but we really liked it all the same. Not sure if that’s how it was supposed to be or just something I did. It might have been because we used a mini-bundt cake pan. They turned out beautifully though, and made great gifts for the neighbors. I also learned to be extra careful the next time I buy soy yogurt. I assumed that if it was soy yogurt it would be dairy free, but the one I got wasn’t (O’Soy from Stonyfields). In fact, none of the soy yogurts at my grocery store were dairy free. The all use active milk cultures with the soy milk. This was a learning experience for us but also a big disappointment for our neighbor who is dairy allergic. This of course is not a critique of the recipe, just thought I’d share our discovery with others. What brand do you use?

    Reply
    • Susan Voisin

      December 9, 2012 at 1:46 pm

      Sorry about that Shane! Yes, O’Soy is notoriously non-vegan. I wish they made that plainer on their packaging. I use Wildwood most of the time and Whole Soy when I can’t find Wildwood.

      And I’m sorry the cake was brownie-like. It’s not supposed to be!

      Reply
      • Shane

        December 9, 2012 at 5:27 pm

        Thanks Susan, I’ll ask my grocer about the Wildwood brand. Not sure what I did wrong with recipe but we’ll definitely be trying it again.

        Reply
  8. B rittany

    December 10, 2012 at 6:02 am

    I made this cake for some vegan friends and used lime juice & rind instead of oranges. It came out perfect – not too sweet but the icing adds just enough sweetness. The lime flavor really came through and made it taste light even though it looks so dense.

    Reply
  9. Kathryn

    December 19, 2012 at 9:43 am

    It looks like this cake doesn’t really need any more praise……but I have to say I followed the recipe exactly and it turned out wonderful! I wouldn’t change a thing, not only did it taste delicious but it looked amazing! Thank you Susan for all you do, your website is where I go to look for new recipes.

    Reply
  10. Lars J

    December 24, 2012 at 2:02 pm

    I made muffins out of these and they turned out really well. Everybody said they could taste the orange and chocolate. Woohoo! (I made orange icing with orange juice, powdered sugar and a touch of guar gum.)

    Reply
  11. Meredith

    December 26, 2012 at 5:24 pm

    I made this for Christmas eve dinner and it was divine. Such a perfect recipe and it looked so pretty. I only bought one orange and it zested only a tbs so i had to zest some clementines 🙂 It all worked out.

    Reply
  12. Karen

    January 15, 2013 at 10:21 am

    Hi Susan,

    I’m enjoying your recipes, and planning to make the Orange cake for my book club next week. My question is, is the cake better the next day, or that day? I’m trying to determine when to make it!

    Thanks
    Karen

    Reply
    • Susan Voisin

      January 15, 2013 at 10:28 am

      I would say it’s better the day it’s made, though others may differ with me. I think it gathers more moisture the longer it stands, which isn’t a bad thing. So…it may be a matter of personal taste.

      Reply
  13. Radha

    January 23, 2013 at 9:25 pm

    I really want to make this recipe. I was wondering why you use half unbleached flour and half whole wheat.
    Does it make a difference in the taste or is it for health purposes?
    Thank you very much.

    Reply
    • Susan Voisin

      January 23, 2013 at 10:03 pm

      The whole wheat makes it healthier and the unbleached makes it taste better. You can use all of either one if you prefer.

      Reply
  14. Lily

    April 17, 2013 at 8:37 am

    Hi!
    Wow, this recipe looks absolutely delicious!Planning on making it as a surprise cake for my sister’s birthday next week! Just wondering- approximately how many calories is in the entire cake? Sorry for the weird question but my brother is currently cutting back on calories these days and he will want to know. Thanks!

    Reply
  15. Lily

    April 18, 2013 at 8:10 pm

    Just in case somebody was thinking to try pureeing oranges if they didn’t have orange juice on hand… I wanted to speak up and say I really don’t recommend it!! I saw some other cake recipes that used a pureed orange and thought maybe I could substitute it in here. It just makes the cake really bitter and dense. Unsalvagable 🙁 I’ll follow the recipe to the letter next time!

    Reply
  16. Agne

    April 26, 2013 at 3:50 pm

    Hey Susan,

    do you think it would be possible to make this recipe into the regular white cake? Would it be enough to change the cacao with the same amount of flour? I want to use this as a base to use a lemon poppy-seed cake 🙂 Have tried once already but not cannot remember, whether I substituted cacao one on one by flour or in some different manner. Maybe You know, whether cacao absorbs more water or no?

    Reply
    • Susan Voisin

      April 26, 2013 at 4:30 pm

      Agne, I think using the same amount of flour would work. But I have another cake that is much closer to what you want. Have you tried this one: https://blog.fatfreevegan.com/2009/03/strawberry-snack-cake.html

      Reply
      • Agne

        May 7, 2013 at 4:41 am

        Thank You, Susan!

        Reply
  17. Minibaker

    May 9, 2013 at 5:41 am

    I would like to make this cake tomorrow for a Mothers Day Potbless Brunch this Saturday. What size square tin should I use if I don’t have a bundt tin. I hope you can reply me soon. Tks

    Reply
    • Susan Voisin

      May 9, 2013 at 7:16 am

      Do you have a 9×13 rectangular pan? That’s what I would use.

      Reply
  18. Anne

    May 21, 2013 at 12:01 pm

    I making this for my birthday!! I’m so excited,I like this combinations orange and cocoa,and balsamic vinegar usually use apple cider vinegar. Right now is in the oven and it smell delicious!! Thank you for this recipes!

    Reply
  19. liana

    September 13, 2013 at 6:56 am

    Absolutely amazing cake! We started on Dr. Ornish’s diet a month ago, and deserts seem the hardest to prepare. This cake was a success for my entire family, not just the vegans. Thank you.

    Reply
  20. Michele Marie

    November 3, 2013 at 12:35 am

    I’ve made this cake a number of times and just made it again for company tomorrow. I halved it this time, and made it in a loaf pan. And for the first time ever, my icing came out JUST RIGHT! (it’s usually too runny) I made it very thick, almost paste. I spread the chocolate on top and then put the vanilla in a plastic baggie and ‘piped’ it on in a zig zag. I also added some left over zest to each of the icings and that made them extra tasty!

    I can’t wait to serve it tomorrow night!

    Reply
  21. Megha

    December 6, 2013 at 1:40 am

    Hi Susan, I read all the reviews here. The cake gets an excellent from everyone.
    I made it today. I faced 2 problems, one is that the batter came out thick according to the measurements that I given here. So I added little milk to make it right. Was that the right thing to add or oil I can use or you have a third better option ! Secondly, I tasted the batter before putting in the oven and it tasted little bitter(something which an orange can release) so I added sugar to balance it.
    The cake has come up well but there s no shine. Oil can be used for shine or other option you have?

    Thank you

    Reply
  22. Jen

    December 13, 2013 at 12:27 pm

    I’m just curious about the soy yogurt you used in this recipe. Was it plain soy yogurt or flavored? I’m having a surprisingly difficult time finding unflavored/ plain soy yogurt at my local coops!

    Reply
    • Susan Voisin

      December 13, 2013 at 12:55 pm

      When I created this recipe, plain soy yogurt was easy to find, but since then, one of the main suppliers has had to pause production. But you can use flavored soy yogurt in this with no problem. I would choose a flavor like vanilla, apricot, or blueberry. I’m also going to be doing some experimentation with other substitutes, so stay tuned.

      Reply
  23. Kim Fuller

    December 15, 2013 at 8:59 am

    I made this last night for some Omni company and it was excellent! Looks and tastes like the bundt cakes I used to make. Very happy.

    Reply
    • Kim Fuller

      December 15, 2013 at 9:00 am

      BTW, I used Coconut Yogurt from Trader Joe’s. Couldn’t find any soy.

      Reply
  24. Judeen

    December 23, 2013 at 8:57 am

    Thank you so much for your blog. I have made and enjoyed many of your recipes. Have a wonderful holiday season.

    Reply
  25. Jamie

    December 25, 2013 at 10:27 pm

    I made this for Christmas dessert, and it was absolutely delicious! I used vanilla flavored coconut yogurt due to the supply issue mentioned above.

    Thank you so much for your site, Susan! I also made your stuffed seitan loaf today (also delicious.) Happy Holidays to you and your family.

    Reply
  26. 2da4est

    December 27, 2013 at 2:48 pm

    Just tried this cake. Superb!!! Definitely in my recipes forever.

    Thank you!

    Reply
  27. dina

    January 31, 2014 at 9:07 am

    I have a copy of this recipe from a magazine, it is yours, but it omits the water in the ingredients; how important is the cup and 1/2 to the recipe?

    Also, for the balsamic vinegar do you recommend white balsamic or the “regular” redish type?

    If i use vanilla yogurt should I omit the vanilla extract?

    Thanks!

    Reply
    • Susan Voisin

      January 31, 2014 at 10:10 am

      A lot of good questions! But first, I have one for you: can you tell me the name and date of the magazine you saw this in? I don’t remember giving permission for it to be reprinted, but maybe I’ve forgotten.

      The water is absolutely necessary. (A problem with people reprinting recipes without permission is that they often get them disastrously wrong.)

      I used and recommend dark balsamic vinegar.

      I wouldn’t leave out the vanilla but I would reduce the sugar by a tablespoon or two if your yogurt is sweetened.

      Reply
  28. Bonnie

    March 1, 2014 at 9:48 am

    Hi Susan,

    Have you tried this will all whole wheat flour instead of adding the white flour?

    I am going to give it a try, and may try using 1/2 ground oats instead of the white flour…

    Thanks so much,
    Bonnie

    Reply
    • Bonnie

      March 6, 2014 at 9:42 pm

      Made this tonight as a test for a desert for my daughter’s violin recital. Used all sprouted whole wheat flour, vanilla soy yogurt and 1 cup of sugar instead of 1 1/2 because of the sweetened yogurt. It was delicious and loved by my entire family. My daughter declared it the best chocolate cake in the universe! Thanks Susan for a great recipe!

      Reply
  29. Franp

    June 17, 2014 at 7:28 pm

    I always find something yummy on your site and this chocolate orange cake was no exception. My only sub was coconut yogurt rather than soy . The cake was moist, rich, luscious and we each ate 2 pieces! We try not to use much sugar but today was my daughter’s birthday and it called for this perfect treat. Thank you!

    Reply
  30. Hope Green

    July 18, 2014 at 3:59 pm

    I adore this cake. I McDougall- so my sub was applesauce for the soy yogurt. 2nd time I made it, and I make 1/2 recipe for the 2 of us in a silicone loaf pan {perfection!} I subbed 2/3 cup sugar for the 3/4 cup. Left the icing as it was in whole recipe. It tastes no different to me- just plain awesome!! Can I try 1/2 cup of sugar the next time? because I would like the sugar as low as possible- but don’t want hubby in an uproar that it isn’t as good lol… He cuts the loaf into 10 pieces… and would walk on the ceiling to get a piece… Astounds me that after 5 days in rubbermaid container it is STILL MOIST and super YUMMY!!

    Reply
  31. Amy

    October 16, 2014 at 12:04 pm

    Hi Susan! My daughter signed me up to make a snack for her French club and we decided to make this chocolate-orange cake. I subbed Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour for the other two flours and it turned out great. Now I have to make a second one for my family as I’m sure there will be no leftovers!

    Reply
  32. Kindra

    December 16, 2014 at 2:47 pm

    How much sugar per serving please?

    Reply
  33. Amber

    March 8, 2015 at 5:34 pm

    is this gluten free as well? i want to make it for my birthday because one of my friends is vegan and another is allergic to gluten.

    Reply
  34. Amanda

    July 28, 2015 at 12:53 pm

    Hi Susan!

    SOOO excited to bake this cake! Do you think it would be alright to bake a day ahead of the event I’ll be serving it at? I won’t have time the day of! What would be the best method of 24hr storage, if so?

    Thanks!
    Amanda

    Reply
    • Susan Voisin

      July 28, 2015 at 2:55 pm

      I think it should be okay stored in a cake box overnight, with the icing added just before serving. But I have to admit I haven’t ever been able to keep from eating it the first day. 🙂

      Reply
      • Amanda

        July 28, 2015 at 2:57 pm

        That’s another thing I’m afraid of 😉 Hopefully, I’ll be able to restrain myself!

        Thanks again!
        -A

        Reply
  35. Crystal

    April 6, 2016 at 7:00 am

    Hi! I do not have a bundt cake pan I was wondering if it is possible to bake this in a normal 6×6 cake tin?

    Reply
    • Susan Voisin

      April 6, 2016 at 8:23 am

      6×6 would be too small, I think. You would probably have a better cake if you used 8×8.

      Reply
  36. Melissa

    May 20, 2016 at 3:05 pm

    I was a German Chocolate Cake with Coconut Frosting for my every birthday until my last birthday kind of girl until I tried this cake. So moist, dense, chocolatey, orangey fantastic! The first time I had it I ate for dessert, breakfast and lunch, haha.

    Reply
  37. Tatjana

    August 10, 2017 at 10:11 am

    Can I replace the icing sugar with something else? I used maple syrup and stevia for the cake itself, but it would be nice to have something really sweet, but sugar and fat-free on top

    Reply
    • Tatjana

      August 10, 2017 at 10:14 am

      Also, the batter was very gooey, more like bread dough – is this normal? should I add more orange juice or yogourt next time?

      Reply
  38. Tatjana

    August 10, 2017 at 10:18 am

    It would also be absolutely awesome if you could maybe post variations of this cake 🙂 thanks so very much for the recipe

    Reply
  39. Kerstin Decker

    September 25, 2017 at 6:19 pm

    So I made this wonderful cake. My hubby likes and it is tasty but it is a little chewy . Did I over process the cake before baking it .

    Reply
  40. Valerie

    October 16, 2017 at 4:36 pm

    I made this gluten free using 1.5 cups Bob’s Red Mill GF Flour Mix and 1.5 cups brown rice flour. It came out a little dry and crumbly. I think when I make it again (and their will be a next time) I’ll add an egg replacer for moisture. And while I made the icing that goes with it, we preferred chocolate hazelnut butter for frosting with this. The flavor was very good overall.

    Reply
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