If you feel like cake, bake it. You really don’t need to shrink your taste buds to suit a particular diet.

My friend Celeste is a type 1 diabetic and she absolutely loves orange cake. This is how this bundt was born. I found a rather simple recipe and again tweaked it with alternate flours, sugar, fats etc.

This recipe is totally fat free because it contains no butter. I also baked it with tapioca flour and it took less than an hour to make. To boot, it’s really fragrant and moist.

Did you know: One orange holds roughly 60 calories and has absolutely no fat, cholesterol or salt. Orange juice on the other hand has very little fiber. It’s stored in the orange pith - the white stuff between the flesh and peel. Oranges are also well known for their vitamin C properties. But did you know it can also improve heart health and cholesterol? Interestingly, research suggests that eating oranges can help reduce the risk of certain cancers, bronchitis, arthritis, ulcers and kidney stones.

Ingredients

3 3/4 cups gluten-free flour

1/2 tsp salt

2 1/4 tsp baking powder

1 tsp baking soda

4 tbsp orange zest (3-4 big oranges)

2 tbsp apple sauce/1 tbsp butter melted and cooled

4 large egg whites

4 tsp vanilla extract

5 tbsp Xylitol sugar

3/4 cup plain yogurt (I used Gero low-fat)

3/4 cup freshly squeezed orange juice

1 cup low-fat milk

FOR THE DRIZZLE

2 tsp orange juice

3 tbsp Xylitol sugar blitzed into an icing sugar. (Otherwise heat it a little on the stove with the orange juice until your granules melt. Don’t burn your icing and only drizzle it over the cake once cooled.)

Method

1. Grease a bundt pan by spraying it with Spray-And-Cook.

2. Preheat your oven to 180.

3. Whisk by hand; flour, baking powder, baking soda and salt.

4. With a fork whisk in the orange zest.

5. In another bowl whisk together egg whites, vanilla, apple sauce and Xylitol sugar.

6. Stir in the yogurt until the mixture is completely smooth.

7. Add orange juice

8. Alternate the flour and milk. Start with flour and then the milk, beating until well-incorporated each time. (Add the flour mixture in three equal parts)

9. Pour the batter into your pan and bake for 50 minutes or until your skewer comes out clean.

10. Let the cake cool in the pan for 10 minutes before transferring onto a wire rack.

11. Once the cake is completely cool, combine the Xylitol and orange juice. Pour it into a tiny packet if you have one, cut a tiny hole in the corner and drizzle it over the cake.