Orange Chocolate Chunk Bundt Cake with Mocha Glaze

Orange Chocolate Chunk Bundt Cake with Mocha Glaze

I used two of my favorite products in making this recipe — True Orange and Ener-G Egg Replacer.

True Orange is a new product from the makes of True Lemon and True Lime. The “True” products are little packets of crystallized fruit flavoring that have zero calories, zero carbs and no artificial sweetening. You can use them for baking/cooking, or you can add a packet to your bottled water or tea. They store well in my pantry, and taste as close to the real thing as any other product I’ve ever come across.

Ener-G Egg Replacer mimics what eggs do in recipes, yet contains no eggs. It’s main ingredients are potato starch and tapioca starch flour. It replaces egg whites as well as egg yolks in baking, and one 16 ounce box, which sells for under $7.00, is equal to 100 eggs. For each egg called for in a recipe, you just dissolve 1 1/2 teaspoons of Ener-G Egg Replacer in 2 tablespoons of warm water, and add it to your recipe. How easy is that? Ener-G Egg Replacer is another product that has become a staple in my pantry.

Both of these products work very well together in this recipe. This cake turned out moist and delicious, and the orange and chocolate flavor combination has always been a favorite of mine. 🙂


Orange Chocolate Chunk Bundt Cake with Mocha Glaze

3 teaspoons Ener-G Egg Replacer
4 tablespoons warm water
2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup milk
1/2 cup butter-flavored shortening
6 packets True Orange
2 tablespoons water
2/3 cup chocolate chunks

Preheat oven to 350 degrees. Grease and flour a 12-cup bundt pan.

Combine Ener-G Egg Replacer and 4 tablespoons warm water in a glass or small bowl. Stir until well combined. Set aside.

In a large bowl, combine flour, sugar, baking soda and salt. Add milk and shortening. Beat with an electric mixer at medium speed for 4 minutes, or until well blended.
Add egg replacer and beat for an additional 2 minutes. Stir in True Orange and the 2 tablespoons water; mix well. Fold in chocolate chunks.

Pour batter into prepared bundt pan.

Bake for 40 – 45 minutes, or until a toothpick inserted near the center comes out clean.

Cool in pan for 10 minutes. Invert onto serving plate and cool completely.
Drizzle with Mocha Glaze; if desired.

Mocha Glaze

3/4 cup powdered sugar
1 teaspoon instant coffee granules
1-2 tablespoons warm water

In small bowl, dissolve 1 teaspoon instant coffee granules in 1 tablespoon warm water. Stir in powdered sugar until smooth. If necessary, add more water until glaze is easy to spread. Spoon glaze over cake.

Google BookmarksFavorite with TechnoratiTweet Thisadd to del.icio.usDigg itStumble It!Add to Blinkslistadd to furladd to simpyseed the vineBuzz Up with YahooTailRank

8 Responses

  1. Mmmm …. that looks delicious & a great treat for Easter. I love the idea of the egg replacer – just the sort of handy thing to have in the pantry 😉

  2. I’m glad you were finally able to buy true orange. You put it to delicious use in this cake! It looks moist and yummy!

  3. Yummy, what a great mix of flavors!

  4. Hiya Aka Mom 😀 What a delicious bundt cake and my favourite flavours of all time orange and chocolate…perfection in my book!! Bravo on a great bake sweetie.

    Rosie x

  5. I’m not a big fan of mocha, but this cake looks A-MAZING. And so moist, even in the picture! I’m not sure about the egg-replacer since I’m a huge fan of eggs, but this is a great alternative recipe for vegetarians (which my best friend is!) and vegans.


  6. I am going to look for the egg replacer here in NC. I have never seen it before. Where do you find it in the grocery store?

  7. Thanks, everyone, for your wonderful comments! This cake did turn out to be very tasty and I must admit that we’ve eaten it all up already. 🙂

    Reeni – I’m very glad indeed that I was finally able to find True Orange in my local grocery store. I love it! 🙂

    Niki – You could use real eggs in this recipe instead of the egg replacer. You would just use 2 real eggs in place of the egg replacer and 4 tablespoons of warm water.

    Deanna – I found the egg replacer in the natural food section of my local grocery store. We have a very tiny natural food section, so I was surprised to have even found it. I hope you’re able to find it in NC. It really is easy to use and stores so well in a pantry. Good luck!

  8. […] Orange Chocolate Chunk Bundt Cake with Mocha Glaze from At Home in Alaska […]

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: