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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kaylie says
if i dont have blood oranges(out of season) but I have blood orange extract, how much extract do I use in the frosting? and do I add water to get it to the thick but not clumpy texture?
Claudia U says
I baked this cake for Father’s Day yesterday and it was really good. I did not have almond flour so I sub with coconut flour. I used Orange Liquor instead of rum and lemon extract since I didn’t have orange extract. It’s all about subbing when you don’t have all the ingredients. I was very pleased with the end product and my husband loved it. The perfect bite not too sweet. Mine was a bit crumbly but since I used a bundt cake it was not high but nevertheless I really enmjoyed this recipe. I will make it again and again
Karen says
Perfect summertime dessert!
Joey says
Can I substitute more orange zest for the orange extract? I couldn’t find the extract at whole foods today and I need to bake this today. I can always use vanilla, but I really want the orang flavor to come through as you’ve written it. Thanks!
Mellissa Sevigny says
yes that will probably work!
Dee says
Thank you for this recipe! It was amazing. I divided the batter into 9 cupcakes and baked for 30 mins. Came out perfectly and saved me from trying to cut a cake into 9 even pieces!
Nidia says
I have been making this cake since March, and it always comes out delicious, the last two cake I’ve had to throw out, I can’t figure what the problem is, I mix all ingredients in the blender, but the cake comes out mushy, HELP.
Joesy Fuda says
Amazing cake, made last week and since have made it everyday as requested by family and friends. No glaze as not needed was delicious as is. The best cake I have ever had and made. I normally make only chocolate desserts and my mother in law wanted me to make a rum cake. Found your recipe put everything in a processor and voila, excellent ???. Only one small problem, my family eats too much of it lol☺️
Georganna says
Hello! I cannot wait to try this cake. I’m having trouble finding xanthan gum. Is there an alternative?
Jenny Mazock says
I couldn’t find xantham gum anywhere. Finally looked on Amazon and bingo! Being a prime member it arrived in two days.
Patti Eaton says
I have made this cake three times and it has become my husband’s and daughter’s new favorite! I bought an 8″ brioche pan and the first time I made the cake, 50 minutes was not nearly long enough for it to bake – it was mushy in the middle. The second time I made it, it had to bake about 65-70 minutes (covered with foil the last 10 minutes to keep the top from burning), but it turned out perfectly after the extra baking time – very moist and not dry at all. I’m not sure why it took the extra baking time – maybe the brioche pan?? I’ve made the glaze before, but both my husband and my daughter prefer the cake plain – they just love the taste/texture of it, and it’s the perfect “snack” cake! Now my husband wants to know if I can convert the TastyKake Butterscotch Krimpet recipe to low carb….I said, “No, but maybe Melissa can!” Have you ever heard of TastyKake Butterscotch Krimpets and/or converted the recipe to low carb? Thanks again for all your hard work on these recipes…this is my go-to site!
Mellissa Sevigny says
I’ve never heard of butterscotch krimpets but I’m going to look it up and see what I can do! ;)
Patti Eaton says
Thank you, Melissa!
S says
Butterscotch Krimpets are made by Tastycake. I grew up outside of Philadelphia, our brand of snack cakes and pies like Little Debbie’s but different.
nidia says
Made the cake, outstanding, can it be made in a food processor? My blender is old. Thank you for all your recipes.