Chocolate Orange Cake

Over the weekend, I was looking for something to make to take to a small party, and I really wanted something sweet.  I knew I was taking a friend of mine to the party with me, and she is a vegan.  This gave me motivation to find a great recipe for something healthy and sweet that she could also enjoy.  Fat Free Vegan Kitchen came to the rescue, with Chocolate Orange Cake.  


Oh my.  This is one of the best cakes (and especially fat free cakes!) that I've had in a long time.  I didn't take any pictures, as the presentation wasn't amazing, but it still tasted wonderful.  I did make a few substitutions in the recipe.  I didn't have soy yogurt on hand, as I assume many don't, so I substituted 1/4 cup canola oil and 1/2 cup unsweetened applesauce.  Yes, the oil does add a little fat, but not much.  You can substitute all 3/4 cup for applesauce if you'd like!  The cake is meant to be prepared in a Bundt pan, but I made it in a regular 9 x 13 cake pan, and it worked wonderfully.  Just be sure to watch the cooking time in this case as it may not be exact!


Chocolate-Orange Cake

1 1/2 cups unbleached flour
1 1/2 cups whole wheat flour
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.



16 servings
WW Pts:  3 per serving (when made with 1/4 cup oil and 1/2 cup applesauce - adjust for substitutions)