Best 2 Low Fat Chocolate Orange Cake Recipes

Indulge your sweet cravings with our tantalizing low-fat chocolate orange cake, a delightful treat that combines the richness of chocolate with the vibrant zest of oranges. This delectable cake is not only a symphony of flavors but also a testament to healthy baking. With its reduced-fat ingredients, you can savor every bite guilt-free.

In this article, we present a collection of irresistible low-fat chocolate orange cake recipes, each offering unique variations to suit your preferences. Whether you're a seasoned baker or a novice in the kitchen, these recipes will guide you through the process of creating this delectable dessert. From a classic chocolate orange cake bursting with citrusy goodness to a gluten-free version catering to dietary restrictions, we've got you covered.

Each recipe is carefully crafted to deliver a moist and flavorful cake that strikes the perfect balance between chocolatey indulgence and refreshing orange notes. We've included options for those with special dietary needs, including a vegan chocolate orange cake that caters to plant-based preferences.

So, gather your ingredients, preheat your oven, and embark on a culinary journey that will leave your taste buds dancing with joy. Let's dive into the world of low-fat chocolate orange cakes and discover the perfect recipe to satisfy your sweet cravings.

Check out the recipes below so you can choose the best recipe for yourself!

LOW-FAT CHOCOLATE ANGEL CAKE WITH RASPBERRY-ORANGE SAUCE

Low-Fat Chocolate Angel Cake with Raspberry-Orange Sauce image

Light, fluffy, melt-in-your-mouth angel food cake takes on a whole new dimension when cocoa is added to the batter.

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 3h10m

Yield 12

Number Of Ingredients 8

Ingredients

2 tablespoons unsweetened baking cocoa
1 box Betty Crocker™ white angel food cake mix
1 1/4 cups cold water
1 package (10 oz) frozen raspberries in light syrup, thawed
1/4 cup sugar
2 tablespoons cornstarch
2 tablespoons orange juice
3 cups Cool Whip lite frozen whipped topping, thawed

Steps:

Move oven rack to lowest position (remove other racks). Heat oven to 350°F. In extra-large glass or metal bowl, stir cocoa into dry cake mix; add water. Beat with electric mixer on low speed 30 seconds. Beat on medium speed 1 minute. Pour into ungreased 10-inch angel food (tube) cake pan. (Do not use fluted tube cake pan or 9-inch angel food pan or batter will overflow.)
Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and not sticky. Do not underbake. Immediately turn pan upside down onto glass bottle, or rest edges on 2 to 4 cans of equal height until cake is completely cooled, about 2 hours. Run knife around edge of cake; remove from pan.
Drain raspberries, reserving liquid. Add enough water to raspberry liquid to measure 2/3 cup. In 1-quart saucepan, mix sugar and cornstarch; stir in liquid mixture. Heat over medium heat, stirring constantly, until mixture thickens and boils; boil and stir 1 minute. Stir in orange juice and raspberries. Cool completely.
Split cake horizontally to make 3 layers. (To split, mark side of cake with toothpicks and cut with long, serrated knife.) Spread 1 cup whipped topping and scant 1/2 cup sauce between each layer (sauce may not completely cover each layer). Spread remaining sauce over top of cake. Drop remaining whipped cream in dollops on top of sauce. Garnish with mint leaves, if desired. Store in refrigerator.

Nutrition Facts : Calories 220, Carbohydrate 48 g, Cholesterol 0 mg, Fat 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 260 mg

LOW FAT CHOCOLATE ORANGE CAKE

Low Fat Chocolate Orange Cake image

This cake is fabulous and when you crave something scrumptious but don't want all the fat and calories look no further. This is good topped with your favorite sorbet or fat free vanilla yogurt.

Provided by Shirl J 831

Categories Dessert

Time 50m

Yield 10 serving(s)

Number Of Ingredients 12

Ingredients

1 egg
1/2 cup low-fat buttermilk
2 teaspoons very ripe dark bananas
2 tablespoons orange juice
1 teaspoon orange, peeled and finely grated
1 teaspoon vanilla
3/4 cup sugar
1 cup self rising flour
1 teaspoon baking soda
1/2 cup miniature semisweet chocolate chips (tiny ones)
cocoa (to garnish)
orange rind (to garnish)

Steps:

Preheat the oven to 350°F
Spray a bundt pan,or a 8x8 pan with nonstick vegetable spray.
In a medium bowl, beat the egg for 2-3 minutes at medium speed.
Add sugar gradually till the mixture is pale yellow and is thickened.
Add remaining ingredients except the garnishes.
Pour into the pan and bake about 30 minutes, till it is tested with a toothpick that comes out clean.
Cool completely, turn out onto a plate and sprinkle with the cocoa and orange peel.

Tips:

For a richer flavor, use dark chocolate with a cocoa content of at least 70%.
If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
To make sure the cake is cooked through, insert a toothpick into the center. If it comes out clean, the cake is done.
Let the cake cool completely before frosting it. This will help the frosting set properly.
For a decadent treat, serve the cake with a dollop of whipped cream or a scoop of vanilla ice cream.

Conclusion:

This low-fat chocolate orange cake is a delicious and easy-to-make dessert that is perfect for any occasion. With its moist and fluffy texture, rich chocolate flavor, and refreshing orange zest, this cake is sure to be a hit with everyone who tries it. So next time you're looking for a sweet treat, give this recipe a try!