Sugar-Free Chocolate Orange Cake
Indulge guilt-free with this Sugar-Free Chocolate Orange Cake, a moist and flavorful dessert that combines the rich depth of unsweetened cocoa with the fresh, zesty brightness of orange. Crafted with almond flour and naturally sweetened with erythritol, this gluten-free and sugar-free treat is perfect for those seeking a healthier alternative without compromising on taste. Orange zest and freshly squeezed orange juice infuse the cake with vibrant citrus notes, while a touch of melted sugar-free dark chocolate adds a decadent finish. Ready in under an hour, this quick and easy recipe is ideal for special occasions or as a wholesome everyday dessert. Serve it plain or topped with extra orange zest for an extra burst of flavor! Keywords: sugar-free dessert, gluten-free chocolate orange cake, healthy baking, low-carb cake recipe.
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Recipe Information
Ingredients
- 2 cups Almond flour
- 3 tablespoons Cocoa powder (unsweetened)
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.75 cup Erythritol or preferred sugar substitute
- 4 large Eggs
- 2 tablespoons Orange zest
- 0.5 cup Orange juice (freshly squeezed)
- 1 teaspoon Vanilla extract
- 0.5 cup Vegetable oil
- 0.25 cup Unsweetened almond milk
- 0.25 cup Dark chocolate (sugar-free), melted
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan, lining the bottom with parchment paper for easy removal.
In a large mixing bowl, combine almond flour, cocoa powder, baking powder, salt, and erythritol. Mix until evenly combined and set aside.
In another bowl, whisk the eggs thoroughly until slightly frothy.
Add orange zest, orange juice, vanilla extract, vegetable oil, and almond milk to the egg mixture, blending until smooth.
Create a well in the center of the dry ingredients and pour in the wet ingredients. Mix together gently until just incorporated. Do not overmix as this can make the cake dense.
Gently fold in the melted sugar-free dark chocolate to the cake batter until evenly distributed.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 25 minutes or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for about 10 minutes, then carefully remove it to a wire rack to cool completely.
Once cooled, serve the cake as is or garnish with additional orange zest or a dusting of cocoa powder as desired.
Nutrition Facts
Calories |
2747 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 248.5 g | 319% | |
| Saturated Fat | 43.9 g | 219% | |
| Polyunsaturated Fat | 67.4 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 2415 mg | 105% | |
| Total Carbohydrate | 270.3 g | 98% | |
| Dietary Fiber | 37.1 g | 132% | |
| Total Sugars | 19.3 g | ||
| Protein | 75.3 g | 151% | |
| Vitamin D | 4.7 mcg | 23% | |
| Calcium | 719 mg | 55% | |
| Iron | 20.2 mg | 112% | |
| Potassium | 1154 mg | 25% | |
*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.
