Best 2 Low Fat Chocolate Orange Cake Recipes

Indulge in the delectable union of chocolate and orange with our ultimate guide to the "Low Fat Chocolate Orange Cake" recipe. This heavenly treat promises a symphony of flavors, combining the richness of chocolate with the vibrant zest of oranges. Join us on a culinary journey as we unveil the secrets to creating a guilt-free masterpiece that satisfies your sweet cravings without compromising on taste.

Let's cook with our recipes!

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:

Use good quality ingredients: This will make a big difference in the final flavor of your cake. Look for high-cocoa content chocolate and fresh oranges.
Don't overmix the batter: Overmixing can make the cake tough. Mix just until the ingredients are combined.
Bake the cake at the right temperature: The ideal temperature for baking this cake is 350 degrees Fahrenheit. If you bake it at a higher temperature, the cake may brown too quickly and the inside may not cook through.
Let the cake cool completely before frosting it: This will help to prevent the frosting from melting.
Store the cake properly: The cake can be stored at room temperature for up to 3 days. If you want to store it for longer, you can wrap it tightly in plastic wrap and freeze it for up to 2 months.

Conclusion:

This low-fat chocolate orange cake is a delicious and healthy treat that is perfect for any occasion. It is easy to make and can be enjoyed by people of all ages. The combination of chocolate and orange is a classic flavor combination that is sure to please everyone. So next time you are looking for a dessert that is both delicious and healthy, give this low-fat chocolate orange cake a try. You won't be disappointed!