Chocolate and coffee sour cream cake

This chocolate and coffee sour cream cake recipe is deliciously moist and diabetes friendly. Featuring notes of vanilla and orange, this cake is sure to go down a treat

  • 1 hr cooking
  • Serves 10
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  • 2 eggs
  • 1/2 cup canola oil
  • 1 cup reduced-fat sour cream
  • 2 teaspoon vanilla essence
  • zest of an orange, finely grated
  • 1/2 cup cocoa powder and 1 tablespoon of instant coffee, dissolved in 1 cup hot water, cooled
  • 2 cup flour
  • 2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 1/4 cup Equal Spoonful


  • 1
    Preheat oven to 170ºC. Grease and line a 20cm cake tin.
  • 2
    In a mixing bowl beat eggs until creamy. Gradually beat in the oil, followed by sour cream, vanilla essence, orange zest and cooled cocoa mix.
  • 3
    Sift together flour, baking soda and powder, then stir into the wet mixture with the Equal Spoonful.
  • 4
    Bake for 45-50 minutes, or until a skewer inserted into the cake comes out clean. Allow cake to cool in the tin.
  • 5
    Remove and dust generously with extra cocoa powder, if desired. Serve with a good dollop of yoghurt.


PER SERVE: Energy: 298kcal, 1248kj Protein: 6g Fat: 18g Saturated fat: 5g Cholesterol: 53mg Carbohydrate: 26g Fibre: 2g Sodium: 806mg