Fluffy and tender, this delicious low carb blood orange rum cake is super easy to make in your blender! Get it into the oven in just five minutes, and you can be enjoying a slice of this incredible low carb cake in less than an hour! The gorgeous blood orange glaze is optional but recommended!
These photographs are from February of last year, but because of our move to Belize I never got around to posting the recipe. By the time life had settled down and I was ready to get back to work, citrus season was over so I decided to wait on posting this one.
It wasn’t easy to hold off though, because this glazed blood orange rum cake is hand’s down one of the best cakes I’ve ever made! If not THE actual best. I kid you not.
Now you might be expecting that “the best low carb cake I ever made” recipe would come with a lengthy list of complicated instructions. Not so! I threw everything into the blender and that was it!
TRUE STORY.
Easy AND incredibly delicious? You guys know that’s my jam.
If you make this cake (and you definitely should), be prepared for the batter to be thick. It won’t pour, so you’ll have to spoon it out of the blender, which will be the most annoying part of making this cake.
Don’t be alarmed and send me a ton of emails (I beg you,) it’s supposed to be like that.
I used an old brioche pan that I bought at an antique shop for this blood orange rum cake, and it worked perfectly. You can also use a bundt pan, though the cooking time will likely be a few minutes less. Or if you don’t really care about looks you can do this in a 9 x 9 cake pan as well.
If you want the look of a brioche like mine, you can find a similar pan on Amazon. This silicone brioche pan has a nice pattern and the silicone will make it so much easier to get out. I was terrified before I unmolded my cake that it would stick, but thanks to A LOT of butter, it came out with no issues. Still – silicone is a good bet if you’re shopping around.
You can omit the blood orange glaze if you want – the cake is delicious on it’s own. But you’d be missing out on a key component in my opinion. If you can’t get blood oranges, regular orange juice will work – or even pink grapefruit if you want to switch it up a bit.
To get that pretty pink color without the blood orange, a drop or two of red food coloring will do the trick.
The dark rum in this low carb blood orange rum cake is also optional but recommended. The alcohol cooks out leaving behind rich caramel notes that perfectly complement the orange in this cake.
If you choose not to use real rum, you can find rum flavored extracts on Amazon or in the spice aisle of your grocery store that don’t contain alcohol but will mimic the flavor. See the recipe for quantities to use if you substitute.
As you can see, the texture of this low carb blood orange rum cake is LEGIT. Seriously. I couldn’t believe how fluffy it was. I really think the blender makes all the difference, though if you don’t have one you can certainly use a mixer.
A superfine almond flour is going to be key to your success here – an almond meal will not give you that same tender and fluffy texture. You can learn more about the products I currently use and recommend for best results over on the IBIH Pantry Page.
I’m always excited for you guys to try a recipe and report back, but this time even more so – I just know you’re going to L.O.V.E. this low carb orange rum cake! So if you make it, please let me know what you think in the comments!!!
Glazed Blood Orange Rum Cake – Low Carb
- Yield: 9 servings 1x
Description
A rich and tender low carb orange rum cake with a delicious blood orange glaze. Super easy, this cake can be made in the blender in minutes. Keto, Atkins, Gluten free.
Ingredients
For the cake:
- 1/2 cup butter, softened
- 3/4 cup granulated erythritol sweetener**
- 3 eggs
- 1 tsp orange extract
- 1 1/2 cups almond flour **
- 1/2 cup coconut flour **
- pinch salt
- 2 tsp baking powder
- 1/4 tsp xanthan gum
- 1 cup vanilla almond milk unsweetened
- 3 Tbsp gold rum (or 1 tsp rum flavoring)
- 1 tsp orange zest
For the glaze:
- 1/2 cup + 1 Tbsp Swerve confectioners
- 1/4 cup fresh blood orange juice (or regular orange juice)
Instructions
For the cake:
- Combine all cake ingredients in a blender. Blend until smooth.
- Grease 9 x 9 cake pan, bundt pan, 8 inch brioche pan or equivalent
- Spoon in batter and spread evenly.
- Bake at 350 degrees (F) for 40 (bundt or 9 x9) to 50 minutes (brioche) or until a knife comes out clean.
- Cool and remove gently from the pan.
For the glaze:
- Combine the glaze ingredients in a small bowl.
- Stir well until smooth and pour over the top.
- Slice and serve.
Notes
**Get more information about the low carb products I use and recommend on the IBIH Pantry Page!
- Category: Low Carb Dessert Recipe
- Cuisine: American
Nutrition
- Serving Size: 1/9 of cake
- Calories: 262
- Fat: 22g
- Carbohydrates: 4g net
- Protein: 7g
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Beth says
Would my nutribullet be large enough to process this batter?
Lisa says
Beth – I tried it and it didn’t work. I mixed everything in my KitchenAid and it came out fine.
Amanda Mendell says
I just made this and had to use a regular orange and spiced rum (that’s what I had on hand).
I was a little eager to get it out of the pan and glaze it, so it stuck To the pan a bit. OH MY GOODNESS! I scraped the bits of and added a few drops of glaze, seriously so good!!!
Thank you and I love using the blender, so much more convenient.
It won’t let me rate it 5 stars, but that’s what I give it!
Mellissa Sevigny says
Thanks so much Amanda! Glad you enjoyed it!
Joan Schmidman says
I’m one of those people who really can’t stand the taste of non sugar sweeteners. I’d love to be able to make this cake, any suggestions?
Mellissa Sevigny says
I really don’t. It’s make it with non sugar sweetener – or make it with sugar. You can do that if you don’t have an issue with carbs – same quantities as the granulated sweetener.
Emily says
This cake was so good! The texture was amazing! Even my husband, who is very skeptical of low carb baking, enjoyed it!
Regarding alternatives to non-sugar sweetener—when baking, I use a mix of two sweeteners. It means you might have to taste the batter to see if it is sweet enough, but by putting say Stevia and Splenda together, the aftertaste of either one is less detectable (LESS detectable, but not gone). Anyway, it’s worth a try!
Jenessa Hall says
This is the first dessert I’ve made that I really couldn’t tell it was not sweetened with sugar. I made it for my daughter’s first birthday and we had some friends over who have previously tried my sugar-free zerts and hated them, haha. They didn’t know this was sugar free and couldn’t tell. So maybe you should try it! I followed the recipe exactly except that I used a mix of ZSweet and Xyla and a tiny bit of Stevia. ZSweet is erythritol and Xyla is xylitol. I have discovered that using 1 part Xyla and 3 parts ZSweet gives me no aftertaste. I also added less than 1/8 tsp of stevia powder because I wanted it just a little sweeter. Good luck! Maybe play around with sweetener combinations to find what works for you and gives you no aftertaste!
Denise Twum says
I was just about to make you almond crescent cookies. I guess it’s a keto baking night! Thank you for sharing this. Looks delicious!
Mellissa Sevigny says
Cake AND cookies?!? What time should I come over!? Ha ha!
Denise Twum says
Teeheehee. In about an hour?
Mellissa Sevigny says
I’m outside – I slept on your porch, hope that’s ok. Is there coffee?!?!? ?
Denise Twum says
I finally made the cake, no glaze (as I was in a hurry)! Oh gosh so soft and delicious!
Peggy says
This looks amazing. Does it rise alot in the pan? Want to make in mason half pint wide mouth jars for individual servings and don’t want them to overflow.
Melissa says
Oh my, this looks tasty!
Jan says
Oh yum!! I don’t have rum or rum extract, but I do have maple… I might have to try maple orange till I get the rum/extract! Thanks!
Mellissa Sevigny says
I don’t know how I feel about the maple idea – might be weird but let me know if you try it! I’d recommend vanilla extract instead if you have that in the house! Either way, I hope it works out for you!
Anne C says
Looks soft and yummy!
Julissa alcantar says
I used orange liquor as I didn’t have rum! still excellent. Also I made into small loaves to ensure I stick to the serving size! thanks for the great recipe!
Mellissa Sevigny says
Wow! That was fast! Must be a record ha ha! Glad it worked out, the orange liqueur is a good idea, might try that on my next one too!
Deborah says
Oh my goodness…this looks OUTSTANDING! I normally roll my eyes a bit at readers who have not yet made the recipe that choose to comment on it, but THIS is really stunning. Will definitely be making this one over the weekend when I have time to do it justice. The antique tin you found was just perfect. Really really lovely. Looking forward to giving this recipe the rating I am guessing it deserves as soon as I put the fork down.
Deondra says
Would stevie or truvia work instead of erythritol
Mellissa Sevigny says
Any granulated sweetener that measures cup for cup like sugar should work, but I can’t guarantee the results will be the same. Let us know how it comes out if you try it though!
Sonja says
Could I use Swerve in the cake batter instead or erythritol sweetener? Thanks.
Mellissa Sevigny says
Swerve IS erythritol sweetener, and that’s what I used so it would work well!
Sonja says
Thanks!