Chocolate Orange (Not Zucchini) Cake

Chocolate Orange Not Zucchini Cake from Gluten Free Canteen

In our house we call this chocolate hold-the-zucchini cake because the only cake that should have a vegetable in it on purpose is carrot. There’s not a speck of zucchini in this cake.

Nor does the cake contain avocado, beet or any other vegetable that belongs in a roasting pan. I know, I know. There are plenty of people who love shredded zucchini in a cake, or a little avocado with their brownie, but not me. I tried for years to appreciate zucchini but it just isn’t happening. I’ve baked it in cakes (ick), eaten it au gratin (two thumbs up for six pounds of Romano and Asiago cheese), tried it sautéed (disgusting) and every way but spiralized. Do not even try to go there. A string of zucchini is not a replacement for pasta in any my world.

Any Dr. Who fans? Imagine the kitchen in the Tardis – hey it has a giant pool and a multi-storied library, it can have a kitchen. Now imagine someone spiralizing zucchini. Yeah. Me, too.

So back to the cake. This Chocolate Not Zucchini Cake is actually a double chocolate orange cake, full of dark rich chocolate and orange flavor from the zest, juice and oil of orange. Swoon worthy actually, if you’re a fan of chocolate with orange, especially with a cup of coffee as an afternoon snack.

The cake is extra tasty with the added orange oil but if you can’t find any Boyajian , use pure orange extract. Also, use full fat (Greek, preferred) yogurt. It makes the cake taste better and has fewer ingredients than the nonfat or low-fat stuff. To make the cake a rich, dark chocolate use Hershey’s Extra Dark unsweetened cocoa and bittersweet chocolate chips. Regular unsweetened cocoa is fine but the cake will be a slightly lighter chocolate in both color and flavor.

To dress up the cake for a special occasion, try pouring a simple dark chocolate ganache over the cooled to room temperature cake. It’s easy to do and you can find that recipe here. Follow the directions for making the ganache and spoon or pour it over the cake while it sits on a rack over a baking sheet (to catch the drips). It should set at room temperature in about an hour or so.

Two bowls, a whisk and spatula (to scrape all the batter into the pan) and there you have it.

Just in case someone feels compelled to plead the case for chocolate zucchini something – I already have a recipe or two stuck in an old box and there it will remain. Stuck. In a box. Forever.

Let’s just go with quick chocolate orange cake, hold the veggies, and I’ll bring the coffee.

Chocolate Orange Not Zucchini Cake from Gluten Free Canteen

Chocolate Orange Cake
Print
Ingredients
  • 325 grams Canteen flour blend (2 ½ cups) (see notes)
  • 150 grams granulated sugar (3/4 cup)
  • 50 grams brown sugar (1/4 cup)
  • 50 grams dark unsweetened cocoa (1/2 cup)
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 240 grams full fat Greek yogurt (plain) (1 cup)
  • 160 grams neutral vegetable oil (2/3 cup)
  • 80 grams orange juice (1/3 cup)
  • 3 extra large eggs
  • Zest of one orange
  • 2 tablespoons brewed coffee
  • 1 teaspoon vanilla extract
  • ½ teaspoon Boyajian orange oil or 1 teaspoon orange extract
  • 177 grams bittersweet chocolate chips (1 cup)
Instructions
  1. Preheat oven to 350°F. Grease a 10-cup Bundt pan with nonstick spray. In a large bowl whisk together flour, sugars, cocoa, baking powder, baking soda and salt until combined. In a medium bowl whisk together yogurt, oil, juice, eggs, zest, coffee, and extracts (oil) until well mixed. Add to flour mixture and stir to combine. The batter will be thick. Fold in chocolate chips.
  2. Scrape into prepared pan. Rap pan on counter top to remove any air bubbles. Place in center rack of the oven and bake 30-35 minutes or until a tooth pick comes out without crumbs in the center of the cake or an instant read thermometer is about 190°F. Cool in the pan for about 15 minutes and turn onto a rack to cool completely. Makes about 12 normal servings or 8 big-slice servings. Wrap well in foil or plastic wrap to store overnight.
Notes
right column - click About Flour for Canteen blend info

Chocolate Orange Not Zucchini Cake from Gluten Free Canteen

 

Comments

  1. I am so with you on zucchini! I look forward to trying this cake!