Defeating a Sweet Tooth With Chocolate-Orange Cake

How’s
it going readers? Taking note of one of our most recent articles on a
chocolate cake I thought that all of you might enjoy a recipe on a
Chocolate-Orange Cake. It is a great, yet different kind of chocolate
cake that is sure to help in defeating that sweet tooth of yours. So,
if your taste buds are really starting to water now keep on reading
in order to find out how to make your very own environmentally
friendly chocolate-orange cake…

Follow
the following recipe to learn how to make your own chocolate-orange
cake:

Ingredients:

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

Makes
16 servings. With icing, as shown: 198 Calories (kcal); 1g Total Fat;
(3% calories from fat); 4g Protein; 47g Carbohydrate; 0mg
Cholesterol; 294mg Sodium; 3g Fiber.

Cake without icing: 167
Calories (kcal); 1g Total Fat; (3% calories from fat); 4g Protein;
39g Carbohydrate; 0mg Cholesterol; 294mg Sodium; 2g Fiber.

This recipe is by FatFree
Vegan Kitchen.

Note:
In order to really make this cake really environmentally friendly
substitute items such as sugar with organic sugar, etc.

jennl | My Bio & Articles

Jennifer is a freelance writer, and has written for various health and environmental blogs, which includes running her own green living blog. Currently she is studying to become a C++ Programmer.