Remember my first ever egg-free chocolate cupcakes? This one tastes alot like that, except that it's less sweet, which makes it better since the icing is super sweet. But I love this! And plus, it's fat free. Totally sinless-chocolate! Okay maybe not totally, since it has sugar, but which cake doesn't? Enjoy the recipe below!
[edit] I've decided to demote it to 3 stars instead of 4 stars, because the cake became like a dodol. Literally dodol-like texture. I'm so gonna try a full-fat cake, instead of no fat!
CAKE BATTER
1 1/2 cups unbleached flour
1 1/2 cups whole wheat flour (flour can be replaced by plain flour)
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 (can be replaced by white vinegar, though not as nice)
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
--plus extra orange juice as needed
ORANGE ICING:
1/2 cup powdered sugar
1 teaspoon orange juice
1/4 teaspoon vanilla extract
--plus extra orange juice as needed
METHOD:
1. Spray a Bundt cake pan with non-stick spray and dust it lightly with unsweetened cocoa. Preheat oven to 170C.
2. 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.
3.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.
4.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.
*Oh, and apparently it tastes nice when u serve it with a 1/8 or 1/4 of an orange. Squeeze the orange onto the cake and EAT!
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.
Recipe from:
http://blog.fatfreevegan.com/2007/12/chocolate-orange-cake.html
