Gluten Free Orange Bundt Cake (sugar-free,paleo)

Sweet, fluffy and indulgent Gluten Free Orange Bundt Cake. Drizzled with the best ever sweet sugar-free orange glaze. The cake is rich, elegant and couldn’t be simpler to make.

All you need is a handful of ingredients, one bowl and a bundt cake pan! If you don’t have it, simply use a cake pan. This orange bundt cake is filled with fresh cranberries, however you can use any fruits depending on the season! 

This cake is the perfect last minute recipe. It comes together in just one bowl, simple ingredients and it takes less than an hour to make!! I love making it with cranberries for a holiday time, and berries during summer! Check out this modified version – paleo lemon raspberry cake with coconut whipped cream!

INGREDIENTS FOR GLUTEN-FREE ORANGE BUNDT CAKE

Almond flour

Tapioca flour

Eggs

Coconut sugar

Avocado oil

Orange

Baking soda

Salt 

INGREDIENTS FOR SUGAR-FREE ORANGE GLAZE

Powdered xylitol

Orange juice

I hope you love this bundt cake as much as I do! If you try it yourself,  don’t forget to use hashtag #natteats and tag @natteats. I LOVE seeing your creations! If you’d like to stay updated with my recipes, go ahead and subscribe, like my page on Facebook or follow on Instagram.

Gluten Free Orange Bundt Cake (sugar-free,paleo)

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Serves: 8 Prep Time: 10 Minutes Cooking Time: 45 Minutes 45 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

1 1/2 cup almond flour

1/2 cup tapioca flour

2 large eggs, room temperature

1/2 cup coconut sugar

1/3 cup freshly squeezed orange juice

1/3 cup avocado oil or oil of choice

1 tbsp orange zest

3/4 tsp baking soda

1/8 tsp pink salt

3/4 cup fresh cranberries or fruits of choice

ORANGE GLAZE

1/2 cup powdered xylitol

1 - 1 1/4 tbsp orange juice

Instructions

1. Preheat oven to 350F/180C and grease a bundt cake pan well
2. In a bowl, place eggs and coconut sugar and whisk together.
3. Add orange juice, oil and orange zest. Mix well using a whisk or mixer.
4. Add in almond and tapioca flour, baking soda and pink salt. Mix just until combined.
5. Fold in  cranberries and pour the batter into a pan.
6. Place in the oven and bake until toothpick inserted in the middle comes out clean (about 40-45 minutes)
7. Prepare the glaze by sifting the powdered xylitol into a bowl. Add the orange juice and whisk until smooth.
8. Once the cake has cooled off, pour the icing over the top of the cake, letting it drip down the sides.