With one cup of water and cocoa, in 25 seconds of actual work I make the softest bundt cake in the world. No milk, butter, eggs, refined sugar, or vanilla. Truly light, suitable for the whole family’s breakfast. Also very indulgent thanks to the added unsweetened cocoa that makes it delicious and chocolatey. Easy and quick to prepare with Bimby, but also with simple electric beaters. No excuses — anyone can make this breakfast bundt cake in no time and it stays tasty and soft until the last slice.
The resulting bundt cake weighs about 2 lb (900 g), enough for 15 servings.
Each slice weighs about 2 oz (60 g) and contains only 120 calories, 10 g of carbohydrates, 7 g of protein and 4.8 g of fat. A truly light and indulgent breakfast cake.
Breakfast suitable for those following a controlled dietary plan.
Suitable for any diet or need — it is also good for people with diabetes or anyone trying to return to correct eating parameters after a festive period full of treats, such as Christmas, Easter, Carnival or any other celebration.
Let’s prepare the super-soft Bundt cake recipe
but first I want to leave you 5 FREE Breakfast Cakes:
- The ultra-soft ring-shaped cake: a lightly sweet ricotta and orange cake — no butter, oil or sugar and only 96 calories
- Super-soft apple cake with water
- Light pumpkin cake: soft, no sugar or lactose, low-GI diet with erythritol and stevia
- Soft 7-grain flour cake with ricotta for a fit breakfast — no sugar
- Soft ricotta and lupin cake for breakfast — low-carb diet, no sugar, flour or gluten
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 1 Minute
- Portions: 15
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 99.83 (Kcal)
- Carbohydrates 12.28 (g) of which sugars 0.16 (g)
- Proteins 4.08 (g)
- Fat 3.98 (g) of which saturated 0.72 (g)of which unsaturated 0.19 (g)
- Fibers 5.24 (g)
- Sodium 1.67 (mg)
Indicative values for a portion of 60 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Here’s what you need to make the very soft, light ring-shaped cake
- 2 1/2 cups low glycemic index flour (or regular '00' all-purpose flour)
- 1/2 cup unsweetened cocoa powder
- 1 packet baking powder (or cream of tartar)
- 3 1/2 tbsp extra virgin olive oil (or seed oil if preferred)
- 3/4 cup + 2 tbsp cup erythritol (or 1/2 cup + 1 tbsp (about 112 g) of sugar for those who prefer)
- 1 1/2 cups water (still)
- 2 tbsp pumpkin seeds (optional)
- 1 tsp coconut flour (to dust instead of powdered sugar)
Tools to make the softest bundt cake in the world
You can make it with Bimby or with simple electric beaters
Steps
Let’s start preparing the softest water-based bundt cake in the world
With electric beaters:
Before starting, I recommend that anyone using the sweetener erythritol grind it to a fine powder with a blade grinder like this blade grinder.
Then, in a mixing bowl
add 2 1/2 cups of flour, 1/2 cup cocoa, 1 packet baking powder, 3/4 cup + 2 tbsp powdered erythritol (or 1/2 cup + 1 tbsp sugar if you prefer), 1 1/2 cups water and 3 1/2 tbsp oil. Turn on the electric beaters 
and work for a few seconds until everything is combined.Transfer the batter to the bundt pan.
Sprinkle the surface with 1 teaspoon of sweetener (or sugar) + 2 tbsp of pumpkin seeds (if preferred, replace the seeds with dark dark chocolate chips).
Bake in a preheated oven at 374°F for 25 minutes. Always do the toothpick test at the end of baking.
Once removed from the oven, let it cool, then carefully invert it onto a tray without breaking it. Dust with degreased coconut.
Put 3/4 cup + 2 tbsp erythritol (or 1/2 cup + 1 tbsp sugar if preferred) in the Bimby bowl and set 10 seconds at speed 10 to powder it. Add 2 1/2 cups flour, 1/2 cup cocoa, 1 packet baking powder, 1 1/2 cups water and 3 1/2 tbsp oil. Set 20 seconds at speed 4.5.
Transfer the batter to the bundt pan.
Sprinkle the surface with 1 teaspoon of sweetener (or sugar) + 2 tbsp of pumpkin seeds (or substitute with dark dark chocolate chips).
Bake in a preheated oven at 374°F for 25 minutes. Always do the toothpick test at the end of baking.
To dust the top I use degreased coconut flour.
The bundt cake is ready.
Have a great breakfast!
Storage
The bundt cake stays very soft until the last slice if covered with a proper glass cake dome
Powdered erythritol
Erythritol is a natural sweetener extracted from fruit; it has zero calories, no carbohydrates and a glycemic index of zero, which is why it is suitable even for diabetic patients. Where can we buy it? here. Why is it recommended to use it powdered in recipes? Simply because when reduced to a fine powder it blends into the other ingredients and helps produce soft cakes. To turn it into powdered form, simply blend it with a blade grinder like this one, or with the Bimby. For those who still prefer classic sugar, always consider that sugar has a higher sweetening power than erythritol (about 30% more), so use less of it.
