Chocolate orange bundt cake
This chocolate orange cake is moist and velvety. By making it in a bundt tin, it looks more interesting, too (of course, you can make it in a normal cake tin – in which case use a 20 cm diameter tin/cake pan and bake the cake a little longer in the oven).
The cake is perfect for an indulgent afternoon tea and if there’s any left over, you can pop the pieces in the freezer.
125 g (1 stick) unsalted butter* + extra butter* for greasing the bundt tin (cake pan)
100 g (⅔ cup) plain xylitol chocolate
1 jar (284 g/10 oz) St Dalfour Thick Cut Orange Spread (or sugar-free orange marmalade)
2 oranges, zest
60 g ground almonds (7 tbsp almond meal)
100 g Doves Farm gluten-free plain while flour blend (⅔ cup King Arthur gluten-free multi-purpose flour)
½ tsp gluten-free baking powder
⅛ tsp salt
120 g (½ cup) xylitol
2 large eggs
75 g plain xylitol chocolate
2 tbsp Sweet Freedom (or agave nectar)
2 tbsp double cream (heavy cream)*
1. Pre-heat the oven to 180C/350F/gas mark 4. Grease the bundt tin (cake pan) liberally with butter.
2. Start by making the cake. Put the butter and chocolate into a saucepan and melt on a very gentle heat. Stir all the time so that the chocolate doesn’t burn.
3. Take off the heat and add the orange spread. Grate the oranges, add the zest and stir the mixture until it’s thoroughly combined. Set aside.
4. Put the ground almonds, flour, baking powder and salt into a bowl and mix.
5. Put the xylitol and the eggs into a large bowl and whisk with an electric whisk until the volume triples.
6. Pour the chocolate and orange mixture in with the whisked eggs and carefully fold it in with a metal spoon.
7. Add the dry ingredients into the mixture and carefully fold them in with the metal spoon.
8. Spoon the cake mixture into the bundt tin (cake pan) and spread it evenly.
9. Bake the cake in the oven for 30-40 minutes or until a skewer inserted in the middle comes out clean. Take the cake out of the oven and let it stand in the tin (cake pan) for a few minutes. Carefully ease off the sides with the help of a knife and then turn the cake quickly onto a serving plate. Carefully remove the tin (cake pan). Let the cake cool completely.
10. Once the cake is cool, prepare the topping: put the chocolate, Sweet Freedom and cream into a saucepan and heat very gently to melt the chocolate. Stir all the time so that the chocolate doesn’t burn.
11. When the mixture is smooth, take the saucepan off the heat and let it stand for a few minutes. Spoon the topping over the cake and smooth it to cover the whole cake. Let the cake stand for a couple of hours so that the topping sets a little.
To avoid dairy, use non-dairy vegetable margarine instead of butter and don’t make the topping for the cake.
To make the cake without lactose, use non-dairy vegetable margarine instead of butter and lactose-free cream instead of ordinary cream.
Copyright © Tarja Moles. Photograph © Tarja Moles.
If you'd like to use this recipe in your ezine or on your website, you’re welcome to do so as long as you use the complete recipe, including the copyright line, and include the following paragraph in its entirety:
Tarja Moles is the author of No Naughties®: Sweet Treats without Sugar, Wheat, Gluten and Yeast. Visit www.nonaughties.com for free recipes and information on special diets and living with multiple dietary restrictions.
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