How did this chocolate and orange cake come about? Years ago, after buying a stand mixer I wanted to try it out but I had no eggs at home. Searching the web I came across many recipes for cakes without eggs, oil or even butter. I’ve always liked lighter recipes and, although I wasn’t on a diet at the time, I thought I’d try something useful and enjoyable. The cake turned out really good and here I am reproducing it for the blog.
In my version I reduced the amount of sugar and used completely skimmed milk. Those who are lactose intolerant can use soy or rice milk; it will be even tastier with coconut or almond milk, but please use varieties without added sugars.
Obviously you shouldn’t expect a very moist cake: there are no fats. But the serving is generous and the cake is very tasty, soft, very aromatic and chocolatey! Let’s make it! Here are also a few other sweet chocolatey ideas:
- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 15 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Healthy
- Seasonality: All seasons
Ingredients
- 1 2/3 cups all-purpose flour (approx. 200 g)
- 1/2 + 2 cup + tbsp granulated sugar (approx. 120 g)
- 3/4 + 1 cup + tbsp unsweetened cocoa powder (approx. 70 g — or 50 g cocoa + 20 g grated dark chocolate)
- packets baking powder
- 1 cup fully skimmed milk (250 ml — any type of plant-based milk also works)
- 1 orange (juice and grated zest)
- 2 tsp powdered sugar
- Points per serving = 5 WW points
Tools
- Stand mixer
- Springform pan
Preparation
First of all prepare all the ingredients and weigh them carefully.
Put together the flour, sugar, cocoa and baking powder and mix well. Add the milk little by little, blending until you obtain a very thick batter. Add the grated orange zest and its juice. If you are using the grated chocolate, add it at this point and continue mixing.
Line a 9.5-inch (24 cm) springform pan with parchment paper that has been dampened and well wrung out. Pour the batter into the pan and shake to distribute it well. Bake at 347°F (convection) for about 25 minutes or until the chocolate and orange cake is well risen and golden on top. Do the skewer test to make sure the cake is cooked through. Remove from the oven and let cool with the oven turned off and the door slightly open.
After about ten minutes take it out of the pan; when the pan has cooled, unmold the cake, remove the parchment and place the cake on a rack until completely cool.
The chocolate and orange cake can be served simply as it comes out of the oven, with a dusting of powdered sugar, or accompanied with yogurt and fruit. It can also be filled with a light cream like this: Eggless light chocolate cream. Below are some suggestions.
2 tbsp ricotta (lactose-free ricotta is fine)
1 tsp honey
1 orange
N.B.: Points per serving = 6 WW pointsMix the ricotta into a cream together with 1 teaspoon of honey, form a small ball and serve with a slice of chocolate and orange cake, adding orange segments on the side to accompany. A breakfast for festive days!
A serving of Strawberries and Lemon (0 WW points)
The strawberries will release a very tasty syrup: serve a slice of cake with the strawberries and a little of the syrup poured onto the plate. The cake will get slightly moistened: delicious!
Enjoy!
by Giovanna Buono
