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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Vic says
Too soft it’s falling apart
Lisa says
This. This is the answer to my cake-loving prayers! I didn’t have any rum on hand, so I subbed almond extract and left out the orange as I thought the zest would impart enough of the flavor. I had also just run out of Swerve, so I used plain old erythritol (just added more as the measurement equivalents stated). This is a keeper! Oh – a word to the wise: don’t try to mix this using a Ninja – it doesn’t mix properly. I ended up pouring everything into my KitchenAid mixer.
Morgan says
I’m so in love with this pan! I got all of the ingredients to make it this weekend. I’m pumped! Thanks for all of your perfect recipes.
Jane says
I made this also with a couple of changes. I used coconut extract as I had no orange. Figured I may as well continue on that theme so I added 1/4 cup of unsweetened coconut and 1/4 cup chopped pecans. I tasted the batter after adding just 2 TB of rum and that was plenty for me. I’m a lightweight when it come to alcohol, lol. No glaze was needed. The texture of this cake is perfect! I will use it for all my low carb cake needs from now on as it is so easy to adapt. I also used an old Duncan Hines Tiara cake pan I have from forever ago and it worked perfectly. Thanks for all your great recipes!
healthybaker says
If I use round cake pans what size would I need to get 2 layers?
Mellissa Sevigny says
If you want to make this as a layer cake, you can either do a small one in two 6 inch pans – or I recommend doubling the recipe and making it in 9 inch pans!
Jessohhh says
I made this yesterday, with a few changes. I’m personally not a fan of citrusy baked goods… BUT the texture of this cake is something I’m a huge fan of! So I decided to switch out the orange elements for almond extract. For the glaze I used the same almond milk the cake recipe calls for, and I put vanilla extract in both the cake and the glaze. It smelled heavenly, tasted amazing, except the almond extract was almost too much, next time I’ll try less of almond and more of vanilla. I’ll definitely make it again, for sure. Thanks for such and awesome textured cake recipe!!!
Jessohhh says
Also, the texture really made me think of pound cake. So decadent and delicious! Makes me want to try a chocolate glazed version
Kalenda R Adams says
This is a delicious gluten free cake! Actually moist! I had trouble with the glaze, it wasn’t creamy like the picture, mine just disappeared into the cake. Did anybody else have that problem? What did I do wrong? I give it 5 stars because I’m assuming the glaze was my fault. Still amazing!
Farah says
Yum! Made it tonight in two tiny bundt pans. The flavor and texture are great! Thank you for the wonderful recipes!
Mellissa Sevigny says
Glad it was a hit Farah, thanks for letting me know!
Barbo Gold says
Wish you would have answered my questions regarding this delicious Cake?
Mellissa Sevigny says
I made this in my vitamix and ran it for about a minute. Not sure why it wasn’t fluffy – were you using superfine almond flour? If the coconut flour was a dense grind that could also have made a difference. Or if you used extra large eggs. It’s really hard for me to say why your cake came out dense and not fluffy. Glad it tasted good though.
Heather Tinsley says
I only have powdered Swerve on hand. Will that work or should I just order granulated?
Mellissa Sevigny says
Should work fine but you may need to reduce the amount slightly since it packs firmer than the granulated.
Heather Tinsley says
Thanks!