Low Fat Chocolate Orange Cake
Indulge your sweet tooth without the guilt with this luscious Low Fat Chocolate Orange Cake—a vibrant twist on traditional chocolate cake that's packed with zesty citrus and decadent cocoa flavor. This recipe combines the richness of unsweetened cocoa powder with freshly squeezed orange juice and aromatic orange zest, creating a moist, flavorful cake that is lightened up with low-fat yogurt and minimal sugar. Dark chocolate chips add pockets of indulgence, while the quick prep and bake time make it a perfect dessert for busy evenings. Whether enjoyed plain or topped with a sprinkle of powdered sugar, this zesty and chocolatey creation is the perfect crowd-pleaser, offering a healthier option for your dessert table without compromising on taste. Keywords: low fat dessert, chocolate orange cake, healthier baking, citrus chocolate cake recipe.
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Recipe Information
Ingredients
- 150 grams all-purpose flour
- 30 grams unsweetened cocoa powder
- 0.5 teaspoons baking soda
- 1 teaspoons baking powder
- 0.25 teaspoons salt
- 100 grams granulated sugar
- 125 milliliters freshly squeezed orange juice
- 100 grams low-fat yogurt
- 2 large eggs
- 1 teaspoons vanilla extract
- 1 tablespoons orange zest
- 50 grams dark chocolate chips
Instructions
Preheat your oven to 350°F (180°C). Lightly grease a 9-inch round cake pan and line the bottom with parchment paper.
In a large bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
In another medium bowl, whisk together the granulated sugar, orange juice, low-fat yogurt, eggs, and vanilla extract until smooth.
Add the wet ingredients to the dry ingredients and mix gently until just combined. Be careful not to overmix.
Fold in the orange zest and dark chocolate chips until evenly distributed.
Pour the batter into the prepared cake pan, smoothing the top with a spatula.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
Once cooled, the cake can be served as is or dusted lightly with powdered sugar for an added touch.
Nutrition Facts
Calories |
1523 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.8 g | 42% | |
| Saturated Fat | 15.1 g | 76% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 379 mg | 126% | |
| Sodium | 1888 mg | 82% | |
| Total Carbohydrate | 287.9 g | 105% | |
| Dietary Fiber | 20.0 g | 71% | |
| Total Sugars | 140.5 g | ||
| Protein | 43.6 g | 87% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 367 mg | 28% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 1565 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
