No Refined Sugar

Sugar Free Chocolate Orange Cake

5
Average: 5 (1 vote)
(1 vote)
Sugar Free Chocolate Orange Cake
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Difficulty:
easy
Difficulty
Preparation:
1 hr 15 min.
Preparation
ready in 2 h. 15 min.
Ready in
Calories:
347
calories
Calories

Nutritional values

1 cake contains
(Percentage of daily recommendation)
Calorie347 kcal(17 %)
Protein5.77 g(6 %)
Fat20.65 g(18 %)
Carbohydrates36.67 g(24 %)
Sugar added0 g(0 %)
Roughage1.11 g(4 %)
Vitamin A231.87 mg(28,984 %)
Vitamin D1.16 μg(6 %)
Vitamin E1.79 mg(15 %)
Vitamin B₁0.16 mg(16 %)
Vitamin B₂0.26 mg(24 %)
Niacin2.36 mg(20 %)
Vitamin B₆0.05 mg(4 %)
Folate54 μg(18 %)
Pantothenic acid0.35 mg(6 %)
Biotin0.62 μg(1 %)
Vitamin B₁₂0.45 μg(15 %)
Vitamin C1.1 mg(1 %)
Potassium161.85 mg(4 %)
Calcium138.31 mg(14 %)
Magnesium12.65 mg(4 %)
Iron1.94 mg(13 %)
Iodine19.05 μg(10 %)
Zinc0.32 mg(4 %)
Saturated fatty acids12.38 g
Cholesterol96.71 mg

Ingredients

for
1
For the cake
¾ cup Prune (chopped)
2 tablespoons Orange juice
2 cups self-rising flour (sifted)
1 teaspoon Baking powder
¼ cup cocoa powder
cup Buttermilk
1 teaspoon vanilla extract
½ cup butter (scant)
½ cup xylitol
3 large eggs (beaten)
For the topping
1.333 cups cream (38% fat)
1 ¾ ounces plain Sugar-free dark chocolate (grated)
To decorate
halved Strawberries
How healthy are the main ingredients?
Orange juiceeggStrawberry

Preparation steps

1.
For the cake: put the prunes and orange juice in a small bowl and set aside for 1 hour.
2.

Heat the oven to 180°C / 350°F. Grease a 10" cake tin and line the base with non-stick baking paper.

3.
Sift together the flour, baking powder and cocoa powder into a bowl.
4.
Stir together the buttermilk and vanilla.
5.
Beat together the butter and xylitol until light and creamy, then add the eggs a little at a time, beating between each addition.
6.
Gradually fold in alternate spoonfuls of the flour mixture and the buttermilk mixture.
7.
Gently stir in the soaked prunes, then spoon into the tin.
8.
Bake for 35–40 minutes until until a skewer inserted into the centre comes out clean. Cool in the tin for 10 minutes, then place on a wire rack to cool completely.
9.
For the topping: whisk the cream until thick and spread over the cake. Sprinkle with grated chocolate and decorate with halved strawberries.