The orange bundt cake is a fantastic dessert loved by both adults and children. This version is sugar-free, with very little butter, and includes water and a few other ingredients, making it perfect for family breakfasts and snacks. It stays soft for 4-5 days if stored on a plate 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! At the end of the recipe, you’ll find an anecdote and a bonus recipe!
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 15 Minutes
- Portions: 12
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients for the Sugar-Free Orange Bundt Cake
- 2 eggs (large size)
- 2 3/4 cups all-purpose flour
- 3 1/2 tbsp butter
- 5 tbsp stevia
- 1 orange (edible peel and juice)
- 3/4 cup water
- 1 packet baking powder
- 1 tsp butter (for greasing the entire mold)
- 1 tbsp all-purpose flour
- 1 orange (with edible peel)
- to taste mint (fresh)
Tools Needed to Make 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!
To start, melt the butter in a small pot and let it cool.
In a bowl, pour the eggs and stevia and quickly mix, then add the now cooled butter and blend 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, finally add the water and blend it with the rest; now you will have a very liquid mixture, and that’s normal and correct!
In a separate bowl, mix flour and baking powder, then add them to the liquid mixture, and using a spoon, blend it well until you get a smooth and lump-free mixture (it will take very little time, it’s a very easy dessert to make!). Ps: if you feel safer, you can use electric beaters instead of a spoon.
Grease the bundt pan with the teaspoon of butter, spreading it all inside, then pour in the tablespoon of flour and make sure it adheres throughout the pan, shaking off the excess.
Pour the orange bundt cake batter into the pan, using a silicone spatula to scrape it all out of the bowl, level it by lightly tapping the pan on the table, preheat the oven to 428°F, and when hot, bake it.
Bake for 35 minutes but always do the toothpick test towards the end of cooking (it should come out dry) because each oven is different from the other. Once baked, remove the sugar-free orange bundt cake from the oven and let it cool before removing it from the pan.
Before serving the orange bundt cake, plate it and decorate with orange slices and fresh mint leaves, it will be a delight for the eyes and the palate!
Let me tell you a story…
A little anecdote about this bundt cake: I didn’t have a suitable mold, so I borrowed one from my mother-in-law. Well, it’s one of the best bundt cakes I’ve ever made, but don’t tell her that! Jokes aside, I was missing one of these sizes with the central hole among my various pans, I need to get one soon or perhaps keep my mother-in-law’s!
Bonus Double Recipe!
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 of water, boil for 5 minutes, remove the orange and mint with a strainer, pressing well, and drink hot, cold, or warm; you can sweeten to taste with a pinch of stevia or drink it plain!
FAQ (Questions and Answers)
Can I replace stevia with sugar?
Yes, you can replace stevia with 1/2 cup of granulated sugar.
