The orange bundt cake is a fantastic dessert loved by both kids and adults. This is a sugar-free version with very little butter, water, and just a few other ingredients. It’s perfect for family breakfasts and snacks. It stays soft for 4/5 days if stored on a plate and covered with a clean cloth (though it never lasts that long in my house!). But enough talk, go try this amazing sugar-free orange bundt cake without sugar! At the end of the recipe, you’ll find an anecdote and a bonus for an additional recipe!
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 15 Minutes
- Portions: 12
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for Sugar-Free Orange Bundt Cake
- 2 large eggs
- 2 3/4 cups all-purpose flour
- 1/4 cup butter
- 3 tbsps stevia
- 1 orange (edible peel and juice)
- 3/4 cup water
- 1 packet baking powder
- 1 tsp butter (to spread around the pan)
- 1 tbsp all-purpose flour
- 1 orange (with edible peel)
- to taste fresh mint
Tools Needed for the Recipe
- 2 Bowls
- 2 Spoons
- 1 Grater
- 1 Citrus Juicer
- 1 Spatula silicone
- 1 Bundt Pan 10-inch diameter
- 1 Kitchen Scale
- 1 Small Pot
Let’s Make the Orange Bundt Cake!
Start by melting the butter in a small pot and let it cool down.
In a bowl, pour the eggs and stevia and mix quickly, then add the now cooled butter and incorporate it into the egg mixture.
Now grate the peel of 1 orange and add it to the bowl, also add the orange juice, mix well with a spoon, and finally add the water and incorporate it into the rest. You will have a very liquid mixture, and that’s normal!
In a separate bowl, mix the flour and baking powder, then add them to the liquid mixture and mix well with a spoon until you get a smooth and lump-free mixture (it will take very little time; it’s a simple cake to make!). P.S.: If you feel more comfortable, you can use an electric mixer instead of a spoon.
Grease the bundt pan with a teaspoon of butter, spreading it all around the inside, then pour in the tablespoon of flour and make it adhere to the whole pan, shaking off the excess.
Pour the orange bundt cake batter into the pan using a silicone spatula to get it all out of the bowl, level it by gently tapping the pan on the table, preheat the oven to 425°F (220°C), and once it’s hot, bake.
Bake for 35 minutes but always do the toothpick test towards the end of baking (it should come out dry) because every oven is different. Once baked, remove the sugar-free orange bundt cake from the oven and let it cool before removing it from the pan.
Before serving, plate the orange bundt cake and decorate it with orange wedges and fresh mint leaves; it will be a delight for the eyes and the palate!
Did you know that…
A small anecdote about this bundt cake: I didn’t have a suitable pan, so I borrowed one from my mother-in-law. Well, it’s one of the best bundt cakes I’ve made, but don’t tell her! Joking aside, among so many pans, I was missing one of these dimensions with a central hole. I need to get one soon, or maybe I’ll just keep my mother-in-law’s!
Double Recipe Bonus!
If after serving the bundt cake you have leftover orange slices and mint leaves (because maybe someone doesn’t eat them on their own), put them in a small pot with 1 1/4 cups (300 ml) of water, boil for 5 minutes, remove with a strainer, pressing well, and drink hot, cold, or warm. You can sweeten with a pinch of stevia or drink it plain!
FAQ (Frequently Asked Questions)
Can I substitute the stevia with sugar?
Yes, you can substitute stevia with 1/2 cup (120 g) of granulated sugar.
