- 1 1/2 cups flour
- 1 cup sugar
- 1/3 cup cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup water
- 1/4 cup oil (I use a neutral oil like Canola)
- 1 Tbsp white vinegar
- 2 tsp vanilla
Orange Glaze (Yields: about 1 cup of icing)
- 2 cups powdered sugar
- Zest of one orange
- 3 - 4 Tbsp fresh squeezed orange juice
Optional: sprinkles, orange slices, or other decorative toppings
Preheat your oven to 375°F.
Grease an 8"x8" pan. If you would like to turn out the cake onto a platter, line the bottom of the pan with aluminum foil or parchment paper, leaving a "lip" of paper or foil along each side so that you can lift it out of the pan.
Sift the dry ingredients (flour, sugar, cocoa powder, baking soda, salt) together, then slowly incorporate the wet ingredients (water, oil, vinegar, vanilla extract). Mix well, then pour into your prepared pan.
Bake for 30 minutes or until a toothpick inserted into the center comes out clean. Allow to cool completely in the pan before attempting to lift out or flip onto a platter.
To make the glaze, combine all glaze ingredients into a bowl or large measuring cup (powdered sugar, zest, juice). Once the cake is cool and positioned as you like (either on a serving platter or in the pan), pour the glaze over the top and spread to coat evenly allowing it to drip down the edges.
I finished mine by sprinkling the very top with clear sanding sugar. You can, also, top yours with orange slices, or anything else you please! As Chef John would say, be the boss of your cake.
Total Fat: 6.7g
Total Carbs: 67.3g
Estimated WW Value: 9 Points(+)