Chocolate Orange Cake is a light and fluffy slice of heaven.

This gluten free cake is a delightful blend of citrus and chocolate that makes it a perfect dessert for any time of the year!

Chocolate and orange is one of my favourite flavour combinations.  So when it was time to make my own birthday cake I decided to experiment with this recipe.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

I started by dumping some brown sugar, granulated sugar and some orange zest into a large mixing bowl.

Then I used an electric hand mixer to beat them together until no lumps remained.  This also  helped release the flavour from the orange zest.

Next I measured in some Bob’s Red Mill 1 to 1 Gluten Free Baking Flour, meringue powder, salt, baking powder and baking soda.

I used the electric hand mixer on low to blend these ingredients in.

Then I added in some margarine.

Grabbing the electric hand mixer again, I beat in the margarine until the mixture was crumbly.

Now I took out a small mixing bowl for the liquid ingredients.  I added eggs, orange juice, apple sauce and vanilla extract.

I used a wire whisk to whip these ingredients together until frothy.

Then I poured the wet ingredients into the dry ingredients.

Starting on low speed I beat the ingredients together until all were moistened and then I used medium speed for 2 to 3 minutes

To make the cake marbled I scooped out one cup of the batter and transferred it to a small bowl.  I added 2 tablespoons of cocoa powder.

I used a spoon to mix the cocoa powder in thoroughly.

Then I scraped half of the light batter into a greased and floured bundt pan.  

Next I spooned chocolate batter over top.

I used a knife to create a marbled effect.  I repeated with the remaining batter.

After all the batter was in the bundt pan, I placed it in a 350F oven for 50-60 minutes or until a toothpick inserted in the center came out clean.

Once the cake was removed from the oven I allowed it to cool in the pan for about 15 minutes before turning it out to cool completely.

Once it was cooled I iced it with some Betty Crocker Chocolate Frosting.

I had reserved some of the orange zest to decorate the iced cake.

If you are a fan of citrus and chocolate you will enjoy this Chocolate Orange Cake with its light, fluffy texture and refreshing flavour.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

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PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You’ll Need to Make this Chocolate Orange Cake:

• 1 1/2 cups packed brown sugar
• 3/4 granulated sugar
• 4 tbsp finely grated orange zest (divided)
• 2 1/4 cups Bob’s Red Mill 1 to 1 Gluten Free Baking Flour
• 1 tbsp meringue powder
• 1 tsp salt
• 1 tsp baking powder
• 1/4 tsp baking soda
• 3/4 cup margarine
• 4 eggs, large
• 3/4 cup apple sauce
• 2 tbsp orange juice
• 2 tsp vanilla extract
• 2 tbsp cocoa powder
• 450g Betty Crocker Chocolate Frosting

How to Make Chocolate Orange Cake:

1. Preheat oven to 350F. Gease and flour a 10 cup bundt pan.
2. Blend the brown sugar, granulated sugar and 1/2 the orange zest together with an electric hand mixer in a large mixing bowl.
3. Add the Bob’s Red Mill 1 to 1 Gluten Free Baking Flour, meringue powder, salt, baking powder and baking soda. Beat with the electric hand mixer on low setting until blended.
4. Dump in the margarine and beat again.
5. In a separate mixing bowl, whisk the eggs, orange juice, apple sauce and vanilla extract.
6. Add the liquid ingredients all at once to the dry ingredients in the large mixing bowl. Blend on low speed and then on medium speed for 2 to 3 minutes.
7. Take out 1 cup of the batter and put it in a small mixing bowl. Add the cocoa powder to the small portion of batter and blend well.
8. Scrape half the remaining batter from the large mixing bowl into the prepared bundt pan. Now add half the chocolate batter you just made and use a knife to create a marbled effect. Repeat layers with remaining batter.
9. Place bundt pan in the preheated 350F for 50-60 minutes or until a toothpick inserted in the center comes out clean.
10. After removing cake from oven allow it to cool in the pan for 15 minutes. Then turn it out to cool completely.
11. Once cooled use Betty Crocker Chocolate Frosting to ice the cake. Decorate with remaining orange zest.
12. Slice, serve and enjoy!