This orange cake with yogurt and chocolate is one I like to make because it’s simple and reliable. I adapted the recipe using oat flour, as recommended by my nutritionist.
Oat flour, however, tends to dry batters a bit. That’s why I added yogurt and orange flesh: they help balance, add moisture and avoid the slightly “compact” texture that can otherwise occur.
The result is a soft, fragrant cake, with chocolate chips that cut through the orange flavor without overpowering it. One of those you make again without thinking too much.
- Cost: Very inexpensive
- Rest time: 15 Minutes
- Preparation time: 15 Minutes
- Cooking time: 40 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
This cake was born from reusing the pulp of the oranges used for candied peel: a simple way to waste nothing and obtain a naturally moist and fragrant dessert.
- 3 eggs
- 4.2 oz erythritol (or 3.5 oz (about 1/2 cup) sugar)
- 5.3 oz Greek yogurt 0% fat ((about 2/3 cup))
- 2.5 cups oat flour ((about 10.6 oz))
- 1/2 cup neutral oil (seed oil) ((about 4 fl oz))
- 4 oranges
- 3.5 oz dark chocolate chips ((about 2/3 cup))
- 1 packet baking powder
- 2 tbsp milk ((about 1 fl oz))
Tools
This recipe uses oat flour, which tends to be a bit dry. For this reason a stand mixer is preferable. Alternatively, you can work the batter in a bowl with a spatula, alternating dry and wet ingredients.
- 1 Stand mixer
- 1 Cake pan
- 1 Spatula
Steps
In the stand mixer, beat the eggs with the erythritol until you obtain a pale, slightly fluffy mixture.
Add the oat flour one tablespoon at a time, continuing to work the batter.
Then pour the oil in a thin stream and, while still mixing, add the yogurt.
Dissolve the baking powder in the milk and add it to the mixture, mixing well.Meanwhile, segment the oranges, removing all the white pith, and roughly chop the segments. Add them to the batter and stir until homogeneous. Add half of the chocolate chips and stir again.
Transfer the batter into a previously greased and floured 11 in pan, level the surface and sprinkle the remaining chocolate chips on top.
Bake in a preheated conventional oven at 356°F for about 40 minutes.
Before removing from the oven, perform the toothpick test: if it comes out dry, the cake is ready.
Some images were created or optimized with artificial intelligence for illustrative purposes.
Storage
The orange cake with chocolate chips keeps at room temperature for 2–3 days, covered with a cake dome or sealed in an airtight container to maintain its softness.
You can also freeze it already sliced: just thaw at room temperature when needed.
Tips
The orange pulp makes the batter naturally moist and tender, so it’s normal for the texture to be slightly wetter than a classic cake. Use oranges well segmented (no white pith): the white part would make the cake bitter.
Erythritol is less sweet than sugar: if you prefer a sweeter taste, you can slightly increase the amount.
If you like a more intense aroma, you can also add a little grated zest (only the orange part).
FAQ (Questions & Answers)
Can I substitute erythritol with sugar?
Yes. You can use 3.5 oz (about 1/2 cup) of sugar.
Can I use a flour other than oat flour?
Yes, you can replace it with all-purpose or whole wheat flour, but the texture will be slightly different.
Why does the cake remain moist?
It’s normal for it to be softer due to the orange pulp. The important thing is that the toothpick comes out dry.
Can I omit the chocolate?
Yes, you can omit it or replace it with nuts or candied fruit.
Can I make it without a stand mixer?
Yes, you can use an electric whisk or even mix by hand, making sure to combine the ingredients well.
