

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.

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!

Print Pin 4.78 from 9 votes Add to Recipe BoxGo to Recipe Box Chocolate-Orange Cake 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 unbleached flour

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

1 1/2 cups sugar 1 1/2 cups sugar

2 teaspoons baking soda 2 teaspoons baking soda

1 teaspoon salt 1 teaspoon salt

1/2 cup cocoa 1/2 cup cocoa

1 teaspoon cinnamon 1 teaspoon cinnamon

3/4 cup soy yogurt or other non-dairy yogurt 3/4 cup soy yogurt or other non-dairy yogurt

1 teaspoon vanilla 1 teaspoon vanilla

2 tablespoons balsamic vinegar 2 tablespoons balsamic vinegar

1 1/2 cups water 1 1/2 cups water

1/2 cup fresh orange juice 1/2 cup fresh orange juice

2 tablespoons grated orange peel 2 tablespoons grated orange peel Chocolate Icing: 1/2 cup powdered sugar 1/2 cup powdered sugar

1 tablespoon cocoa 1 tablespoon cocoa

2 teaspoons orange juice 2 teaspoons orange juice

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

extra orange juice as needed extra orange juice as needed Orange Icing: 1/2 cup powdered sugar 1/2 cup powdered sugar

1 teaspoon orange juice 1 teaspoon orange juice

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

extra orange juice as needed 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 1g 2% Sodium 294mg 13% Carbohydrates 39g 13% Fiber 2g 8% Protein 4g 8% * Percent Daily Values are based on a 2000 calorie diet. Tried this recipe? Post a photo to Instagram and tag @susanffvk

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