Eggless Orange Chocolate Cake
Orange and chocolate is a combination that is very dear to me because it is my dad’s favorite. I have been having this combination so so much growing up that is a go to for me. This is a delicious eggless orange pound cake with a chocolate glaze. It is moist and got a delicious texture with a perfect balance of orange. The chocolate pieces in the cake just brings the it all together with the shiny chocolate glaze.
This cake is a very easy recipe to make. It does not need much prep and is quick to make. You can even make this cake Vegan as well. I have vegan alternatives in the note section of the recipe. You can store this cake in an airtight container for a couple of days. Slightly warm the cake, top it with a scoop of ice cream and some more glaze and it will be such a delicious dessert that you will need seconds.
Happy Baking!
Servings: 1- 7 inch bundt cake
Prep Time: 20 mins
Cooking Time: 35-45 mins
Total Time: 1 hour
Ingredients:
113g unsalted softened butter
1/2 cup- 140g yogurt- room temperature
1/2 cup-130g orange juice- room temperature
3/4 cup-165g castor sugar
2 cups- 250g sifted flour
1 tsp orange zest
1.5 tsp baking powder
1 tsp salt
1 tsp vanilla essence
2 tsp lemon essence
1/2 cup chopped chocolate- I used orange chocolate- Optional
Glaze:1 cup powdered sugar
3 tbsp cocoa powder
2-4 tbsp orange juice
Directions:
Preheat oven to 350F. Preheat a pan by greasing it.
In a stand mixer (using a paddle) or electric mixer add the softened butter.
Add sugar and start creaming it together on low speed.
When it starts getting fluffy, increase the speed to medium. Make sure to scrape the edges and bottom of the bowl. Continue creaming it on medium speed for 4-6 minutes.
As it gets paler and fluffier increase the speed. Add the lemon and vanilla essence and mix it in.
Add the sifted flour, salt, baking powder and orange zest and start mixing it in.
Add the yogurt and orange juice and mix it together. Be sure to scrape the edges of the bowl.
Beat it for 1 min on medium speed till combined. Do not over mix.
Add in the chocolate pieces and mix it in.
Pour the batter in the greased pan.
Bake at 350F for 35-45 mins. Check with a toothpick to see that it is baked through. You want to take the cake out when the toothpick comes out with cooked crumbs on it. To keep the soft texture of the cake you need to make sure you don’t over bake it.
I like to make the glaze 5-10 mins before the cake is done baking.
Whisk together the powdered sugar and cocoa powder in a bowl.
Add 2 tbsp of orange juice and mix it in. If it is not the consistency (has a good flow that can pour well on the cake) add more orange juice 1 tbsp at a time till you get the correct consistency.
When the cake is baked take it out of the oven and let it cool for 5 mins. Run a life carefully along the edges of the pan and un mould.
Pour the glaze over the cake and serve warm.
Notes/Tips:
Even though i have given the cup measurements try to weigh out the ingredients. It gives you a perfect moist cake every time.
The butter should be soft not melted. I like to take my butter out of the fridge the night before if it is cold out. If it is warm out i take it out of the fridge 2 hours before.
If the orange juice is freshly squeezed and not very sweet increase the sugar quantity by 3-4 tbsp.
You can use regular chocolate but i like to use orange chocolates because it compliments the flavour fo the cake.
If you want the glaze to be plain chocolate, use milk instead of orange.
Do not over mix. You do not want gluten formation.
Do not over bake. If you over bake the cake will become dense.
You can reheat it in a microwave for 10-15 seconds before having.
You can make this in any shape you like. You can even layer it as cake with a ganache as filling.
Vegan- Use any plant based butter and yogurt to make it vegan.
If you have extra glaze, cover it with cling wrap by placing it directly over the glaze so that a skin does not form over it. It can chill in the fridge for 1 week.
