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Orange Cake

Perfect for a birthday celebration, this cake has a touch of orange both in the cake and in the frosting.


cup (150 g) sugar
⅔ cup (140 g) margarine
cup (120 ml) egg substitute
2 cups (350 g) cake flour
2 teaspoons baking powder
⅔ cup (160 ml) fat-free milk
1 teaspoon orange extract
2 tablespoons orange juice
1 tablespoon grated orange zest
Cooked Orange Frosting

Cooked Orange Frosting

Makes frosting for 1 (13 x 9-inch) or 2 (8-inch) layers.

5 tablespoons all-purpose flour
1 cup (250 ml) fat-free milk
⅔ cup (140 g) sugar
cup (115 g) margarine
1 teaspoons orange extract
1 tablespoon grated orange zest


Serves: 12


Preheat oven to 375°F (190°C). Line a 13 x 9-inch (33 x 23-cm) baking pan with waxed paper and spray with vegetable cooking spray; set aside. In a mixing bowl, beat sugar and margarine until creamy; beat in egg substitute. In another bowl, combine cake flour and baking powder. In a cup, combine milk, orange extract, orange juice and orange peel. With mixer running, alternately add flour and milk mixtures to margarine mixture. Beat at low speed, scraping sides of bowl as necessary. Pour batter into prepared pan; bake about 25 minutes. Cool for 5 minutes. If desired, remove cake from pan and cover with frosting, or frost cake in pan when completely cooled. 

Cooked Orange Frosting

In a saucepan, blend flour and milk. Stirring constantly, cook over medium heat until mixture thickens, about 3 minutes. Set aside and cool. In a small mixer bowl, beat together sugar and margarine; add orange extract and orange zest. Beat in milk mixture until thoroughly combined and smooth. For best results, refrigerate about 1 hour before spreading on cake.

Orange Cake
Each serving of cake contains:- Cal.257, Cal. from Fat 96, Protein 4g, Carb.36g, Total Fiber 1g, Total Fat 11g, Sat. Fat 2g, Chol.0mg, Sodium 65mg

Cooked Orange Frosting
Each serving of frosting contains:- Cal.131, Cal. from Fat 69, Protein 1g, Carb.15g, Total Fiber 0g, Total Fat 8g, Sat. Fat 1g, Chol.0mg, Sodium 99mg

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