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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