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

May 19, 2015

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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)