Chocolate Orange Cake
Makes 20 slices
This recipe has a nice texture and it is not too sweet. It is best served with the Chocolate Frosting or Blueberry Orange Sauce. The leavening used in this cake is baking soda, and as with all recipes using powdered leavening agents, it is best to mix together the ingredients as soon as the liquid portion has been added to the dry. This is because when liquid comes in contact with baking soda or powder, gases are instantly released, and this is what gives the batter power to rise. Overmixing the batter knocks down the gas bubbles, resulting in a flatter cake.
1 1/2 cups (375 mL) whole-wheat pastry flour
1 cup (250 mL) unbleached all-purpose white flour
1 1/2 cups (375 mL) brown sugar or other dry sweetener
1/2 cup (125 mL) cocoa powder, sifted
1 teaspoon (5 mL) baking soda, sifted
1/2 teaspoon (2 mL) salt
2 cups (500 mL) orange juice
1/3 cup (85 mL) sunflower oil or melted coconut oil
1 tablespoon (15 mL) minced orange peel
1 tablespoon (15 mL) apple cider vinegar
1 teaspoon (5 mL) vanilla extract
Preheat the oven to 350°F (180°C).
Put the flours, sugar, cocoa powder, baking soda, and salt in a large mixing bowl and mix well. Combine the orange juice, oil, orange peel, vinegar, and vanilla in another bowl. Add the wet ingredients to the dry and mix quickly until the dry ingredients are moist. Immediately pour the batter into a lightly oiled 9 × 13-inch (23 × 33 cm) baking pan. Bake for 30 minutes or until a toothpick inserted into the centre comes out dry. Cool completely on a wire rack before icing.
Per slice: calories: 152, protein: 3 g, fat: 5 g, carbohydrate: 27 g (13 g from sugar), dietary fibre: 2 g, calcium: 20 mg, iron: 1 mg, magnesium: 32 mg, phosphorus: 64 mg, potassium: 173 mg, sodium: 181 mg, zinc: 0.5 mg, thiamin: 0.1 mg, riboflavin: 0.1 mg, niacin: 2 mg, vitamin B 6: 0.1 mg, folate: 23 mcg, pantothenic acid: 0.2 mg, vitamin B 12: 0 mcg, vitamin A: 3 mcg, vitamin C: 14 mg, vitamin E: 0.1 mg, omega-6 fatty acids: 0.2 g, omega-3 fatty acids: 0 g
Percentage of calories from protein 7%, fat 25%, carbohydrate 68%