Ingredients

  • 1 ½ cups unbleached flour
  • 1 ½ cups whole wheat flour
  • 1 ½ cups sugar
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • ½ cup cocoa
  • 1 teaspoon cinnamon
  • ¾ cup soy yogurt, (or unsweetened applesauce)
  • 1 teaspoon vanilla
  • 2 tablespoons balsamic vinegar
  • 1 ½ cups water
  • ½ cup fresh orange juice
  • 2 tablespoons grated fresh orange peel
  • Chocolate Icing:
  • ½ cup powdered sugar
  • 1 tablespoon cocoa
  • 2 teaspoons orange juice
  • ¼ teaspoon vanilla extract
  • -plus extra orange juice as needed
  • Orange Icing:
  • ½ cup powdered sugar
  • 1 teaspoon orange juice
  • ¼ teaspoon vanilla extract
  • -plus extra orange juice as needed
Keywords
chocolate, dessert, cake
MacGourmet downloadChocolate-Orange Cake. To import, drag image to your MacGourmet recipe box.

Directions

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.

Source

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