Zester, Zest, and…Zestin? My Sugar Free Orange Cake Is ZESTY!

May 19, 2015


1Separate the egg whites from the yolk. Set aside the egg whites for later.

2Mix the flour and baking powder together by passing them through a sieve couple of times.

3Grate the orange zest from the orange. Squeeze the oranges using a hand juicer (or any other method you have at your disposal) and pass it through a sieve.

4Mix the orange juice, zest and coconut sugar in a bowl with a whisk. Add stevia, egg yolks and mix until the coconut sugar is dissolved. Add the natural orange color (optional). Add the flour and baking powder, mix with a whisk or with a mixer on medium speed for 2 minutes. Add butter to the mix (the butter should be at room temperature and soft. If not: melt it in a microwave).

5Take the egg whites in the bowl and use a whisk to get stiff peaks. Use a hand mixer to beat the eggs if you like. This process will take 2-3 minutes when using a whisk. Add the egg whites to the mix.

6Mix the ingredients well; do not beat much, just enough to mix the egg whites with the cake mix. Pour the mix in a well-greased baking tin

7Place in the pre-heated oven with a water bath and bake for 50-55 minutes or until a toothpick comes out clean (the water bath adds moisture to the oven and provides a more even, slower heat source than the direct heat of an oven).

8Allow the cake to cool in the baking tin, garnish with the leftover orange zest. Serve warm


1/4 cup of coconut sugar

1 1/2 cup of sifted common flour

2 eggs

1/4 cup of soft butter

1 ½ tsp. stevia

1 1/2 tsp. baking powder

¼ cup almond milk

1 orange

¼ tsp. natural orange color (optional)