This past weekend we celebrated my grandpa’s 76th birthday. My grandpa is diabetic but has a strong sweet tooth (Now I know where I get it from). He always comments that he cannot have sweets or the dessert after dinner because his blood sugars will increase. Since it was his birthday I thought it only be right for him to have his cake and eat it too. I did search on some no added sugar added recipes and this cake is what I came up with. I used half whole wheat pastry flour to increase the fiber and omitted the majority of the fat.

 

Orange Zest Dark Chocolate Cake

 

Ingredients

2 teaspoons plus 1/3 cup dutch cocoa (penzey’s is the best),

1/3 cup quick-cooking oats

2/3 cup Greek Plain Fat Free Yogurt

1/3 cup splenda (sugar blend)

1 egg

2 egg whites

3 tablespoons fresh orange juice

½ cup of natural (no added sugar) applesauce

1 teaspoon Mexican vanilla extract

1/3 cup all-purpose flour

1/3 cup of whole wheat pastry flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/4 cup miniature dark chocolate chips

2 teaspoons grated orange zest ( about an whole orange worth)

FROSTING:

4 ounces reduced-fat cream cheese ( room temperature)

1/2 cup confectioners’ sugar

2 teaspoons grated orange zest

2 teaspoons fresh orange juice

Directions

Coat an 9-in. square baking dish with cooking spray and sprinkle with 2 teaspoons cocoa; set aside.

Place oats in a small food processor; cover and process until ground. Set aside.

In a large bowl, beat the greek yogurt, splenda, eggs, orange juice, applesauce and vanilla until well blended.

 

 

 

Combine the flour, ground oats, baking powder, baking soda, salt and remaining cocoa; gradually beat into greek yogurt mixture until blended.

 

Stir in chocolate chips and orange zest.

Transfer to reserved dish.

 

Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean.

 

Cool completely on a wire rack.

For frosting, in a small bowl, beat cream cheese until fluffy. Add the confectioners’ sugar, orange peel and juice; beat until smooth. Frost top of cake.

Refrigerate leftovers. 

 

Yield: 12 servings.

 

Happy Baking