Chocolate and Orange Cake
Our Chocolate and Orange Cake will satisfy any sweet cravings and is the perfect slimming friendly treat whether you’re counting calories or following plans like Weight Watchers!
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NutritionPer Serving
- Calories81
- Carbs8g
- Protein5g
- Fat4g
- Saturates1g
- Sugars1g
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For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!
Our Chocolate and Orange Cake will satisfy any sweet cravings and is the perfect slimming friendly treat whether you’re counting calories or following plans like Weight Watchers!
The method is pretty much the same as our Lemon Drizzle Cake, just replace the lemon with an orange and add some cocoa powder. Cocoa powders vary in their nutritional values so just be sure to check the Points/Calories of whichever you choose to use.
Serve this up with some ice cream or a nice coffee for a slimming friendly treat!
We’ve got loads of “loaf” cake recipes – why not try one of these too?
What diets is this Chocolate and Orange Cake suitable for?
This Chocolate and Orange Cake recipe is suitable for dairy free and vegetarian diets.
It can be made gluten free as long as you swap out the following ingredients for gluten free versions:
- Self raising flour
Please make sure to double and triple check all of your ingredients if you’re cooking for people with allergies.
Do you need any special ingredients to make Chocolate and Orange Cake?
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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.
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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.
How many Calories are in this Chocolate and Orange Cake?
There are 81 Calories per portion in this Chocolate and Orange Cake, which means it falls into our Everyday Light category.
This Chocolate and Orange Cake is perfect if you’re following a calorie controlled diet and fits well with any one of the major diet plans such as Weight Watchers.
As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.
Step 1
Remove the zest from the orange using a hand grater and separate the egg whites from the yolks.
Step 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.
Step 3
In another bowl whisk the egg whites until they form soft peaks.
Step 4
Gently fold the egg whites into the flour and egg yolk mixture, until they are mixed evenly.
Step 5
Pour the mixture into a 2lb loaf tin (we lined the bottom with baking parchment and gave it a quick spray with Low calorie cooking spray just in case).
Step 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!
Step 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.
Step 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.
Step 9
Leave to cool, and then cut into 8 equal slices.
What could I serve alongside this Chocolate and Orange Cake?
The following recipes would go great with our Chocolate and Orange Cake recipe:
How do you know when this Chocolate and Orange Cake is cooked?
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!
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.
Standard advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes. This is to keep your family safe.
How long can you keep Chocolate and Orange Cake in the fridge?
Once you’ve put it out, ideally you should eat it within 4 hours.
If you allow any leftovers to cool, make sure to refrigerate in a container with a lid and chill. You can keep leftovers of Chocolate and Orange Cake in the fridge for approximately 3 days or so.
Can I freeze Chocolate and Orange Cake?
Yes you can! This recipe can be frozen, but please remember to do the following:
- Freeze it as soon as it is cold enough.
- Use a container or bag that is suitable for freezing.
Don’t forget to add a label with what it is, and on what date you put it in the freezer!
To defrost allow to thaw in the fridge before serving.
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Chocolate and Orange Cake
Our Chocolate and Orange Cake will satisfy any sweet cravings and is the perfect slimming friendly treat whether you’re counting calories or following plans like Weight Watchers!
-
Prep Time
10 MINS
-
Cook Time
30 MINS
- KCals 81
- Carbs 8G
Instructions
- Remove the zest from the orange using a hand grater and separate the egg whites from the yolks.
- 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.
- In another bowl whisk the egg whites until they form soft peaks.
- Gently fold the egg whites into the flour and egg yolk mixture, until they are mixed evenly.
- Pour the mixture into a 2lb loaf tin (we lined the bottom with baking parchment and gave it a quick spray with low calorie cooking spray just in case).
- 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!
- While the cake is cooking, mix the remaining sweetener with the rest of the orange juice and heat on low in a sauce pan.
- 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.
- Leave to cool, and then cut into 8 equal slices.
Looking for Slimming World Syns or Weight Watchers (WW) Points?
With ever-changing plans and point calculations, we have made the decision to remove WW Points from the website - referring to your individual plan or advice from your consultant is always going to give the most accurate results.
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We agreed with Slimming World to remove their trademarked terms from our website
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39 comments
See what others have to say
Zoe DaviesWednesday 10th March 2021
I followed this to a T and it ended up being so bland I binned it. I cant understand why. It was quite flat too
HollyFriday 12th March 2021
Hi Zoe, I find cocoa powder can vary a lot between brands so it could be the particular brand you used to make this cake. You need to be really gentle when folding the egg whites into the mixture as you will knock out the air which will then result in a flat cake, hope that helps!
RachaelWednesday 24th February 2021
Hi there, love your recipes and really enjoyed making this one. It was easy and so please the cake didn’t sink. However, I’m afraid it didn’t taste nice, in fact it didn’t really taste of anything. We were so disappointed and I could figure out why? Any advice for my next attempt? Thank you x
HollyThursday 25th February 2021
Hi Rachael, if this recipe wasn’t quite to your taste you could increase the orange zest to give it a more orange flavour, hope that helps!
Joan ThomasonMonday 26th March 2018
Loved the choc orange cake so light and airy and a great taste .satisfied my sweet cravings .can you freeze the cake in slices .
JustineSaturday 24th February 2018
Is 180 degrees fan oven temp?
GWEN CLEMESTuesday 20th February 2018
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
EileenThursday 9th November 2017
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
Sophie WilliamsSunday 1st October 2017
I made this and it literally tasted of nothing ????
simThursday 14th September 2017
Mine turned out like flavoured omelette, where did i go wrong 🙁
RebeccaSunday 23rd April 2017
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?
KerryMonday 10th April 2017
Hi could you use orange extract in side the cake aswell
LeanneThursday 9th March 2017
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 🙂
KateFriday 10th March 2017
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
Karen NisbetMonday 6th March 2017
Sorry if Iv missed this in the instructions but what size loaf tin are you using , 1kb or 2lb? Thankyou. x
KateMonday 6th March 2017
Hi Karen
It’s a 2lb loaf tin
KateMonday 16th January 2017
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.
NikkiMonday 24th October 2016
Just checking is it only 1tsp of sweetener for the syrup?
ClaireMonday 17th October 2016
Just a but confused regarding the 35g of sweetener , if you use that in the cake , what “remainder” is to be used for the syrup?
KateTuesday 18th October 2016
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
Shelley clipsonWednesday 12th October 2016
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.
ninaTuesday 4th October 2016
Does it taste eggy made quite a few cakes and they really taste eggy would love this thanks
plasterer bristolSunday 11th September 2016
This sounds delicious, been looking for a decent cake recipe to make, thanks for sharing.
Simon
LauraThursday 25th August 2016
I made this cake this morning, it was so easy and delicious. Will definitely be making it again. Highly recommended.
KateThursday 1st September 2016
Hi Laura,
Glad you liked it and it is really easy to make isn’t it!
Gemma Anne DouglasThursday 11th August 2016
Can you put the recipe On my email address ok
Shefa BegumTuesday 9th August 2016
Hi i was wandering will the recipe work if i replace the cocoa with Cadbury high lights?
Sarah RiversMonday 8th August 2016
If using sweetener is the 45g still needed or less?
Maureen FrostMonday 1st August 2016
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
CathSaturday 16th July 2016
Could I use choc shot orange instead of zest of orange? I only have tangerines in ????, excited to try
Eleanor AnwyllThursday 7th July 2016
Can I get the recipe that I can copy video goes too quick thank-you xxx
KayThursday 7th July 2016
It’s just above where you’re reading this comment 🙂
Angela stothardWednesday 29th June 2016
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
KateThursday 30th June 2016
Hi Angela, It’s our pleasure, and we’re really glad you like the cake. Plenty more recipes to come 🙂
JoWednesday 22nd June 2016
Oh ok, thank you. Not seen it in any shops. Thanks again
JoTuesday 21st June 2016
Hi, what is sukrin please? Thanks
KateTuesday 21st June 2016
Hi Jo,
Sukrin is an all natural sugar alternative, so it doesn’t have that nasty artificial taste that other sweeteners do.
Marie BoyceTuesday 21st June 2016
Looks yummy love chic/ orange must try it ! Thanks for sharing x
KateTuesday 21st June 2016
Hi Marie,
No problem. It is rather nice, and doesn’t have that horrible eggy texture that a lot of SW recipes have 🙂
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