1.5 Syn a Slice Chocolate & Orange Cake | Slimming World

As you know, since starting on the Slimming World journey one of the things we have really missed is cake, and after the successful attempt at making the Lemon Drizzle Cake we decided to try this 1.5 Syn a Slice Chocolate & Orange Cake.

You will get 8 slices out of this recipe.

1.5 Syn a Slice Chocolate & Orange Cake


For the full list of ingredients and comprehensive instructions, please see the recipe card at the end of this post. Before you scroll, there’s important stuff in the blurb 👍

The method is pretty much the same as the lemon one, just replace the lemon with an orange and add some cocoa powder.

We used Dr Oetker Fine Dark Cocoa Powder which is only 4 syns per 25g, but don’t forget to check the syn value if you’re using a different brand.

As you will probably know Slimming World have brought out some new recommendations regarding the syn value of granulated sweeteners. Slimming World have confirmed what this change means.

Where there is 1 tbsp or more being used per serving they recommend members count 0.5 Syn per tbsp. If using smaller amounts, like a pinch or teaspoon, there’s no need to worry about Syns at all.

The recipe for this 1.5 Syn a Slice Chocolate & Orange Cake uses 3 tablespoons of Sukrin and is divided into 8 portions. That’s less than 0.5 tbsp a portion so there is no need to add any syns on for the sweetener itself in this recipe.

1.5 Syn a Slice Chocolate & Orange Cake

Also, we all know that orange juice is a syn. But it’s 1 syn for the juice of 1 orange so it works out at 1/8th of a syn per slice of cake……so if you’re only having one slice of cake it’s up to you if you want to count the syns (if you want to eat half the cake, or even the whole thing I would suggest you add the syns).

We use Sukrin 1 which is an all-natural granulated stevia sweetener alternative to sugar with zero calories. You can grab Sukrin 1 over on Amazon UK.

1.5 Syn a Slice Chocolate & Orange Cake


Sukrin 1 doesn’t have that strange after taste that a lot of artificial sweeteners do! It also shares the exact same sweetness and weight to sugar – which makes it really easy to substitute in recipes like this 1.5 Syn a Slice Chocolate & Orange Cake.

1.5 Syn a Slice Chocolate & Orange Cake

If you are using a powdered sweetener, then please check how it compares to sugar. In some cases you’ll need to use less, as powdered sweeteners weigh less.

That being said you don’t have to use Sukrin – there are lots of other high quality granulated sweeteners available from the supermarket, such as Canderel Sugarly, and Natvia.

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1.5 Syn a Slice Chocolate & Orange Cake

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1.5 Syn a Slice Chocolate & Orange Cake

Votes: 52
Rating: 3.62
Rate this recipe!


Prep Time

Cooking Time

portions 10 minutes 30 minutes



Slimming World 

81kcal 1

Smart Points (Flex/Freestyle)



Per portions Per portions Per portions
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  1. Remove the zest from the orange using a hand grater and separate the egg whites from the yolks
  2. Mix together the flour, cocoa powder, sweetener (reserve 1 teaspoon for the drizzle) the orange zest, juice of 1/2 the orange and 5 egg yolks. If this mixture is a bit dry then you can add a little water to make it easier to mix in the whisked egg whites
  3. In another bowl whisk the egg whites until they form soft peaks
  4. Gently fold the egg whites into the flour and egg yolk mixture, until they are mixed evenly
  5. Pour the mixture into a 2lb loaf tin (I lined the bottom with baking parchment and gave it a quick spray with Frylight just in case)
  6. Bake for 25-30 minutes at 180ºC until golden brown or until the knife comes out clean. Don't be tempted to check it before 25 minutes or the cake will sink!
  7. While the cake is cooking mix the remaining sweetener with the rest of the orange juice and heat on low in a sauce pan
  8. When the cake is done (to check insert a knife and it should come out clean) remove it from the oven, turn the heat down to 100ºC then pour the orange syrup over the top of the cake and put it back in for another 10 minutes
  9. Leave to cool, and then cut into 8 equal slices

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Syn values given are correct at time of writing but may not always be accurate.

This website is UNOFFICIAL and in NO WAY part of or representative of Slimming World. 

We aren’t trained by Slimming World nor authorised to give Slimming World advice. Any advice given here should not replace the advice of your Slimming World consultant.

Ideally, you should check with Slimming world for the most up to date Syn values using official resources such as; the Syns calculator, Syns Online on LifelineOnline or by calling the Syns Hotline on (0906) 851 8518.

Although pinchofnom.com attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Under no circumstances will pinchofnom.com be responsible for any loss or damage resulting for your reliance on nutritional information.

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  1. Hey I have made this cake and it is delicious but can you tell me why the juice of an orange is syned but the juice of lemon (lemon drizzle cake) isn’t?? I know it’s not a massive amount of syns I was just curiuos. Thanks Lucy xx

    1. Hi Marie,
      No problem. It is rather nice, and doesn’t have that horrible eggy texture that a lot of SW recipes have 🙂

    1. Hi Jo,
      Sukrin is an all natural sugar alternative, so it doesn’t have that nasty artificial taste that other sweeteners do.

  2. Hi I thought I would let you know I tried the choc and orange cake and it’s delicious thankyou for giving out these recipes they are brill

  3. Hi there.
    Going give this lovely sounding cake a go!!

    I seem to recall on a previous post that you
    gave details of where to purchase Sukrin and
    something else useful ( I think!?)

    Can you please help?

    Many thanks

  4. Made this at the weekend, took some in to work and they enjoyed it too ( they’re not on sw either ). Loved it. Kept well in a cake tin for a few days after and was great to have with a mid morning coffee.

    1. Hi Claire,

      We have made some changes to the recipes to accommodate the new recommendations from SW re the use of granulated sweeteners. As SW are working in tablespoons we are adjusting the quanities on our recipes to make it easier to follow the recommendations.
      You will need to reserve 1 teaspoon of sweetener for the drizzle. The recipe has now been adjusted to reflect these changes

    1. Hi Lisa,
      I really depends on the brand of sweetener you are using. Sukrin works on a 1 to 1 basis with normal sugar, but other sweeteners will need a less. Sukrin is the same weight and consistency of normal sugar, but other granulated sweeteners are much finer and do not weigh as much so it’s probably a good idea to check the website for the brand you are using to find out the exact conversions.

  5. ive made this twice now and when making the cocoa mixture it becomes so dry i cant mix it properely despite adding 2 extra egg yolks, eventually i have to add water just to make it a runny consistancy, is there anything im doing wrong the cakes coes out great in the end though 🙂

    1. Hi Leanne
      It may be the size of the eggs, But if you find that the it is too dry to mix then adding a little water is fine

  6. I can’t seem to get the consistency right even though I folded in the egg whites following the directions. The yolk/flour mixture sank to the bottom making the texture uneven. I use gluten free flour. Any tips?

    1. Hi Rebecca
      The problem may well have been the gluten-free flour, unfortunately.
      I’m not quite sure what else to suggest. Sorry not to be more helpful. 🙂

    1. Hi Sim
      The key to this is whisking the egg whites until they’re very stiff, then folding them in really gently, to avoid knocking any air out. Hope that helps!

    1. Hi Sophie
      I’m sorry this recipe didn’t suit you. Did you use everything as detailed in the recipe? Perhaps you could try adding some orange extract too, (available from the baking aisle of most supermarkets) to give it a bit more zing?

  7. Hi I made this cake today for our taster class tonight it turned out ok needs more hilights chocolate but it didn’t taste of cake it was more moussy cake but ok I will put more chocolate in next time

    1. Hi Eileen
      To keep the Syns low, we obviously have to limit the flour and cocoa powder that’s used. You can buy Chocolate Extract from Lakeland, Waitrose or Amazon which will intensify the chocolate flavour. Also, cocoa gives a much more chocolatey flavour, so it’s better to use that than to use Highlights or Options.

  8. Thankful so much Kay for this wonderful recipe, I’ve just made my second one, I have it with walls light scream ans strawberry yogurt, best cake, not eggy, once again thankful.xxx

    1. Hi Joan
      We haven’t tried freezing this recipe, so we haven’t given it a freezer symbol. If you wanted to try freezing it in slices, I’d suggest separating the slices with baking parchment. 🙂

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Slimming World Recipes
A blog started by 2 chefs on their Slimming World journey, evolving into an epic adventure shared by many!