Bright flavor, soft crumb, no sugar crash — and yes, you can have seconds.

Let’s be real for a second. There’s something about the smell of orange zest in a warm kitchen that just hits different. It’s nostalgic and comforting — like a summer afternoon bottled up in a spongey, golden cake.

But what used to hold me back from baking cakes like this? The calories. The sugar. The feeling that if I indulged, I was “undoing” a week of progress. And I know I’m not alone in that.

This cake changed that for me.

It’s light, fluffy, tangy, and yes — it’s actually good for you. Moist without oil. Sweet without sugar. Full of flavor without the weight. If sunshine had a texture, I’m convinced it would be this.

🍊 How This Cake Came To Be

I was deep in my cutting phase, dialing in macros, and missing real desserts. You know — something with texture, layers of flavor, and the kind of taste that lingers after the bite is gone. I had oranges on the counter that were just about to turn, and it hit me: Could I make a low-cal cake that doesn’t taste like a compromise?

Turns out, yes. And now, I make this orange cake almost weekly. It’s become that reliable, feel-good recipe I reach for when I want to celebrate and stay on track.

🧁 Why This Cake Works (Without Butter or Sugar):

• Fresh orange juice and zest give that vibrant citrus punch — sweet, tangy, and natural.

• Unsweetened applesauce keeps the crumb moist and tender without oil or butter.

• 0% fat Greek yogurt adds richness and protein — plus it helps structure the cake.

• Erythritol or stevia replaces traditional sugar, so it won’t spike your energy or your calories.

• Eggs + a touch of almond milk bring it all together — fluffy, balanced, and light.

The texture? Incredible. Soft and springy, with just the right amount of bite. It’s not dry. It doesn’t crumble. It’s sliceable, snackable, and meal-preppable.

🔪 How I Like To Serve It

Here’s the thing — you can make this cake fit any mood:

• Pour it into a loaf tin and serve it like pound cake.

• Bake it in a round mold and top it with a drizzle of Greek yogurt “glaze” + orange zest curls.

• Or bake it in muffin molds for perfect portions (pro tip: add a dollop of protein yogurt in the center before baking for a surprise filling!).

I even once baked it in a bundt pan, dusted it with cinnamon and cocoa powder, and brought it to a brunch — no one believed it was sugar-free.

🧡 A Few Smart Baking Tricks I’ve Learned:

• Zest before you juice. It’s a small step that makes all the difference.

• Let the batter rest 10 minutes before baking. The zest infuses better, and the flour hydrates for a smoother bake.

• Test it with a toothpick — look for a few moist crumbs, not a dry stick.

• Chill before slicing if you want perfect, clean cuts. Or eat it warm and messy — it’s your cake.

📦 Storage & Portioning (Because You’ll Want More Later)

I bake a full batch and store it like this:

• Fridge: Airtight container, good for 4–5 days. Still soft on day 5!

• Freezer: Slice into portions, wrap in cling film, and freeze. Reheat in microwave or toaster oven for 30 sec — it tastes freshly baked again.

And hey — if you’re like me and like to bake for macros, the portion calculator below lets you scale this recipe easily. Whether you want 6 muffins or a full cake for friends, the math is done for you.

💬 Why I Keep Coming Back to This Recipe

This cake became my “reset button.” After a long day, a tough workout, or even just when I need to feel good — this is my go-to. It reminds me that food can be joyful and aligned with my goals.

You’re not cheating by eating cake. You’re choosing a smarter version that still brings you joy. That’s what this recipe is about. Real flavor, smart choices, and keeping food fun.

So next time you’ve got an orange sitting on your counter or a craving that just won’t quit — come back to this. Bake it. Slice it. Breathe in that citrus. And smile, because you’ve just made something that loves your body back.

Craving something sweet, citrusy, and refreshing — without loading up on sugar and calories? This Low-Calorie Orange Cake is a perfect choice. It’s moist, naturally flavored with real orange juice and zest, and bakes beautifully in a classic cake mold.

🛒 Ingredients

120g oat flour (or finely blended oats)

60g almond flour (or more oat flour)

2 tsp baking powder

Pinch of salt

Zest of 1 orange

Juice of 1 large orange (~100 ml)

2 large eggs

100g unsweetened applesauce

50ml unsweetened almond milk

2 tbsp erythritol or other sugar-free sweetener

1 tsp vanilla extract

Optional Glaze (Low-Calorie)

4 tbsp Greek yogurt (0% fat)

1 tsp orange juice

Sweetener to taste (stevia or erythritol)

👩‍🍳 Instructions

Preheat oven to 175°C (350°F).

Grease a standard non-stick cake mold (see link below) or line it with parchment paper.

In a bowl, combine oat flour, almond flour, baking powder, salt, and orange zest.

In a separate bowl, whisk together the eggs, applesauce, orange juice, almond milk, vanilla, and sweetener.

Mix wet and dry ingredients until smooth.

Pour into your cake mold and bake for 30–35 minutes or until a toothpick comes out clean.

Let it cool completely before adding the glaze (optional but delicious).

🍊 Recommended Cake Mold

Use a simple rectangular cake mold (approx. 26 x 13 x 6 cm) for this recipe.

🔗Amazon – Cake Tray

(affiliate link)

🍰 Nutrition (per slice – 10 slices total) = 85–95 kcal, 4g protein, 10g carbs, 3g fat