HEALTHY BUNDT CAKE with Flax Seeds and Orange Flavor
It’s Thanksgiving next week and I will post some ideas for healthy desserts to have for next coming Thursday at Thanksgiving dinner! It’s going to be my 3rd year for Thanksgiving living in the United States.
This is a deliciously moist bundt cake with flaxseed crunchiness and an orange flavour touch!!
This healthy bundt cake is gluten free, refined sugar free, dairy free, low carb and has extra protein! WOW! Who would have said you could have such a healthy dessert and be so damn delicious at the same time!
DIABETIC DIET TIP
JJ and I ate the entire bundt cake in a single day… I know, that’s not portion control…but seriously it is so yummy and so moist that it melts in your mouth…! We didn’t eat the whole thing at the same time, it was a little bit for breakfast, as a dessert for lunch and as a snack in the afternoon… (trying to find excuses for myself here…haha)
The good thing, since we ate the entire bundt cake we were able to check indeed that this healthy bundt cake didn’t cause any sugar spikes on his blood sugar! It is made with almond flour, and it does not have much coconut sugar content. Besides, it has flaxseed meal that adds healthy Omega 3s which I love! Every time you eat healthy fats, the Omega 6 and 9 are the most common. This is why is important to compensate the intake by eating also Omega 3s so your Omega 3:6 ratio keeps on track. I will make a post about healthy fats soon on the section Ingredients.
INGREDIENTS
2 cups or 160gr of almond flour
1/2 cup or 50gr of flaxseed meal (blended flax seeds)
1/2 cup or 50gr of vanilla protein powder (you can substitute for 30gr almond flour)
2 teaspoons of baking powder
1 teaspoon of baking soda
1/2 teaspoon of Himalayan pink salt
1 cup or 230ml of coconut cream (shaken)
1 cup or 230ml of fresh orange juice
1/2 cup or 75gr of grass-fed butter or coconut oil
1/2 cup or 70gr of coconut sugar
3 organic eggs
Topping:
1/2 cup or 80gr of dark chocolate chunks 80%
1/2 cup or 120ml of orange juice
STEPS
Preheat oven at 325F/160C. Grease a 10 inch bundt cake mold with butter/oil.
In a bowl, mix all the dry ingredients (almond flour, flaxseed meal, vanilla protein powder, baking powder, baking soda and salt). Set aside.
Shake the coconut milk can and pour 1 cup or 230ml in a bowl. Melt the coconut oil and add it. Add the orange juice and the coconut sugar. Then add the eggs and mix everything together.
Add the dry ingredients mixture from Step 2 little by little into the previous mixture and mix until fully incorporated.
Pour the batter into the mold and bake for 45 minutes, let it cool 10 minutes inside the mold and let it cool on a rack afterwards.
Spread the topping on top before serving. To make the topping: melt the dark chocolate and mix well with the orange juice.
* Store in an air tight container at room temperature or freeze it.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #yourdailynutrients and send me a DM so I can see you and share!
Thanks so much!
🇪🇸 Spanish:
La semana que viene es Acción de Gracias aquí en Estados Unidos. Así que he pensado que sería buena idea compartir mi receta saludable de este delicioso bizcocho de semillas de lino sin gluten, sin lácteos ni azúcares refinados y bajo en carbohidratos! Lleva un toque de naranja que la un toque super rico!!
INGREDIENTES
2 tazas o 160gr de harina de almendra
1/2 taza o 50gr de semillas de lino trituradas
1/2 taza o 50gr de proteína de vainilla (puedes substituir por 30gr de harina de almendra)
2 cucharaditas de levadura en polvo
1 cucharadita de bicarbonato sódico
1/2 cucharadita de sal rosa del Himalaya
1 taza o 230ml de nata o crema de coco
1 taza o 230ml de zumo de naranja exprimido
1/2 taza o 75gr de mantequilla de vacas de pasto o aceite de coco virgen extra
1/2 taza o 70gr de azúcar de coco
3 huevos ecológicos
Topping:1/2 taza o 80gr de trozos de chocolate negro 80%
1/2 taza o 120ml de zumo de naranja exprimido
PASOS
1. Precalentar horno a 160C. Engrasar un molde de bundt cake de unos 20-25cm con mantequilla o aceite.
2. En un bol, mezclar todos los ingredientes secos (harina de almendra, semillas de lino trituradas, proteína en polvo, levadura, bicarbonato sódico y sal). Reservar.
3. Agitar la lata de leche de coco y verter 1 taza/230ml en un bol. Derretir el aceite de coco y añadirlo. Añadir el zumo de naranja y el azúcar de coco. Luego añadir los huevos y mezclar todo junto.
4. Verter la mezcla del paso 2 en la mezcla anterior y mezclar todo junto.
5. Verter la mezcla en el molde y hornear unos 45 minutos, dejar enfriar 10 minutos en el molde y luego desmoldar y dejarlo enfriar por completo.6. Esparcir el topping antes de servir. Para hacer el topping: derretir el chocolate negro y mezclar con el zumo de naranja.
* Conservar en un recipiente hermético a temperatura ambiente o congelar a trozos.
¿Habéis hecho esta receta?
¡Me encantaría saber que tal os ha quedado! Dejar un comentario en la sección de abajo y compartir una foto en Instagram con el hashtag #yourdailynutrients y enviarme un mensaje así puedo veros y compartir!
¡Mil gracias!
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