Low Sodium Chocolate Orange Cake
Indulge in the rich, citrusy decadence of this Low Sodium Chocolate Orange Cake—a healthier take on a classic dessert. This moist and flavorful cake combines the deep, bittersweet taste of cocoa with the bright, zesty notes of fresh orange juice and orange zest, creating a stunning flavor profile that's both sophisticated and refreshing. Perfect for those seeking a lower sodium treat without compromising on taste, this recipe uses pantry staples like buttermilk, vegetable oil, and vanilla extract for a tender crumb that melts in your mouth. Optional semi-sweet chocolate chips add extra indulgence, while the simple preparation ensures it's easy enough for any skill level. Ideal for celebrations or casual after-dinner desserts, garnish with fresh orange slices or a dusting of powdered sugar for a show-stopping presentation! Keywords: low sodium cake, chocolate orange dessert, moist chocolate cake, easy citrus cake recipe.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.5 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 1 cup granulated sugar
- 2 tablespoons orange zest
- 0.75 cup freshly squeezed orange juice
- 0.5 cup buttermilk
- 0.5 cup vegetable oil
- 2 units large eggs
- 1 teaspoon pure vanilla extract
- 0.5 cup semi-sweet chocolate chips (optional)
Instructions
Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
In a large mixing bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, and baking soda. Set aside.
In another bowl, combine the granulated sugar and orange zest. Use your fingers to rub the zest into the sugar until fragrant. This releases the oils from the zest.
Add the orange juice, buttermilk, vegetable oil, eggs, and vanilla extract to the sugar mixture. Whisk until everything is well combined and smooth.
Gradually add the wet ingredients to the dry ingredients, stirring gently until all the flour mixture is incorporated. Be careful not to overmix.
If using, fold in the semi-sweet chocolate chips until evenly distributed.
Pour the cake batter into the prepared pan, smoothing out the top with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Remove from the oven and allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Optional: Decorate the cake with orange slices or dust with powdered sugar before serving.
Nutrition Facts
Calories |
3496 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 169.9 g | 218% | |
| Saturated Fat | 50.0 g | 250% | |
| Polyunsaturated Fat | 67.4 g | ||
| Cholesterol | 385 mg | 128% | |
| Sodium | 1800 mg | 78% | |
| Total Carbohydrate | 512.0 g | 186% | |
| Dietary Fiber | 59.1 g | 211% | |
| Total Sugars | 273.3 g | ||
| Protein | 68.0 g | 136% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 483 mg | 37% | |
| Iron | 34.3 mg | 191% | |
| Potassium | 3046 mg | 65% | |
*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.
