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!
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!!!
- ½ cup butter, softened
- ¾ cup granulated erythritol sweetener**
- 3 eggs
- 1 tsp orange extract
- 1½ cups almond flour **
- ½ cup coconut flour **
- pinch salt
- 2 tsp baking powder
- ¼ tsp xanthan gum
- 1 cup vanilla almond milk unsweetened
- 3 Tbsp gold rum (or 1 tsp rum flavoring)
- 1 tsp orange zest
- ½ cup + 1 Tbsp Swerve confectioners
- ¼ cup fresh blood orange juice (or regular orange juice)
- 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.
- Combine the glaze ingredients in a small bowl.
- Stir well until smooth and pour over the top.
- Slice and serve.
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