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I’ve made a lot of flourless orange cakes (using almond meal) over the years and they are so delicious and really moist.

And my sister has an orange tree, so I’m lucky enough to get a whole lot of yummy home-grown oranges.

So much so, I had a whole drawer-full in my fridge just screaming at me to use them up!

But my usual orange cake just wasn’t going to cut it for me as I’ve really been craving chocolate lately.

So this time I decided to mix the two and made a chocolate-orange version.

What a great combo – choc-orange, you can’t beat it!  It reminds me of the Jaffa lollies I used to eat when I was a kid and didn’t have diabetes. 

Lucky for me, my hubby bought me some mini bundt baking tins … yes, he knows the way to my heart is through baking utensils. So I wanted to give them a try.

What you may not know, is the interesting history of the Bundt pan. It’s not your standard baking tin!

It was first developed in 1949 in Minneapolis in the United States and if you want to find out more, have a read of this great article in the Washington Post, The birth of the Bundt (a pan with a past).

I can’t say no to a good history lesson, especially when it involves baking!

Most cakes have a story and I love to uncover these as it gives my recipes so much more character.

And the bonus is …

Each one of my choc-orange mini bundt cakes is only half a portion of carbohydrate, so happy days!

So, if you’re in the mood for baking, give this recipe a go, there’s so much to enjoy with this one!


Low carb Chocolate Orange Bundt Cakes

Course Dessert
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 3 people
Author Nikki Wallis


  • 3 Oranges (Small. One for the cakes and two as a condiment)
  • 120 g Almond meal
  • 1/2 tsp Unsweetened vanilla extract
  • 1 tbsp Unsweetened cocoa powder
  • 1/4 tsp 100% Pure stevia extract powder
  • 2 Eggs (Large 800g)
  • 1 tsp Regular baking powder
  • 1/4 tsp Bicarbonate of soda


  1. Preheat the oven to 180 degrees Celsius. 

  2. Place the whole oranges in a pot of water and bring to the boil. Ensure the oranges are fully submerged. Once boiling, reduce heat and simmer on a medium heat for 1.5 hours. Once cooked, remove the oranges and allow to cool for several hours. (You can also do this in a pressure cooker to speed up the process, and even cook the oranges the night before) 

  3. Once the oranges have cooled. Cut them into quarters, remove seeds, and blend in a food processor til a paste is formed. 

  4. Spoon 1/3 of the orange mixture into the bowl with all other ingredients and mix well. 

  5. Spoon the rest of the pureed oranges into a small serving bowl and set this aside. You can stir in 1/8 tsp Stevia if you want a slightly sweeter taste. 

  6. Spray three mini bundt tins with oil. Spoon and distribute the mixture evenly among the three tins (if you don't have mini bundt tins you can use ramekins or muffin tins). 

  7. Place bundt tins on a baking tray and cook in the oven for approximately 30 minutes or until cooked. 

  8. Serve with Greek Yoghurt and a dollop of the orange puree. 

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