Chocolate Orange Bundt Cakes

  • 30MINS
  • 20MINS
  • 72KCAL

These sliming friendly Chocolate Orange Bundt Cakes make a delicious treat whether you’re counting calories or following Weight Watchers!

NutritionPer Serving

  • Calories72
  • Carbs9g
  • Protein5g
  • Fat3g
  • Saturates1g
  • Sugars2g

For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!

There’s nothing better than slicing into a rich, moist cake, covered with icing, and while the ‘real deal’ is fine for a treat we wanted to create a slimming friendly recipe, that’s equally as delicious, but can be enjoyed whilst calorie counting or following plans like Weight Watchers.

The first thing we decided to change was the size, making our Chocolate Orange Bundt Cakes bite-sized versions of the traditional high-calorie cake. We then looked to Scan Bran to help make these Chocolate Orange Bundt Cakes even more slimming and practically guilt-free!

If you’ve never heard of Scan Bran before, let us explain.

Scan Bran is short for Scandinavian bran crispbread. This particular crispbread is made from unprocessed wheat so it keeps you feeling fuller for longer. They are an excellent source of fibre and can be used as a crispbread alternative, as a breakfast topping or even used in baking.

What diets are these Chocolate Orange Bundt Cakes suitable for?

This Chocolate Orange Bundt Cakes recipe is suitable for vegetarians.

Please make sure to double or triple check all of your ingredients if you’re cooking for people with allergies.

How Weight Watchers friendly is this Chocolate Orange Bundt Cakes recipe?

  • You need to count 2 Points per portion of this Chocolate Orange Bundt Cakes recipe if you’re on WW Green.
  • You need to count 1 Point per portion of this Chocolate Orange Bundt Cakes recipe if you’re on WW Blue.
  • You need to count 1 Point per portion of this Chocolate Orange Bundt Cakes recipe if you’re on WW Purple.

Do you need any special ingredients to make Chocolate Orange Bundt Cakes?

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Our sweetener of choice is Sukrin 1 which is a natural, granulated sweetener (just like sugar) that has none of that horrible, artificial taste.

That being said, you don’t have to use Sukrin – there are lots of other high quality, granulated sweeteners available from the supermarket including Canderel Sugarly and Natvia.

If you’re using powdered sweetener, then please check how it compares to sugar. In some cases you’ll need to use less, as powdered sweeteners can weigh less.

We also suggest buying a mini bundt cake mould.

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You can grab Sukrin 1 over on Amazon UK.

You can also pick up Natvia as an alternative to Sukrin

You can get one of these Silicone Mini Bundt Cake Moulds from Amazon

How many calories are in the Chocolate Orange Bundt Cakes?

There are 72 calories per portion in this Chocolate Orange Bundt Cakes, which means it falls into our Everyday Light category.

This Chocolate Orange Bundt Cakes are perfect if you’re following a calorie controlled diet and fits well with any one of the major diet plans such as Weight Watchers.

As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.

Step 1

Soak the Scan Bran in boiling water.

Step 2

Pre-heat the oven to 180°C and spray your silicone mini bundt tray with some low calorie cooking spray.

Step 3

When the Scan Bran has softened, drain it well and mash it up with a fork.

Step 4

Beat the eggs with the granulated sweetener until it has dissolved, then add the cocoa powder, chocolate extract, zest and drained Scan Bran. Mix it well to combine all the ingredients.

Step 5

Divide the mix between the 18 muffin cases and bake for about 15 – 20 minutes until they are firm. They should be spongey when you press down lightly and spring back. You should have enough mix left for another 4 mini bundt cakes.

Step 6

When they are cooked pop them out of the moulds to cool, then give the remaining mix a good stir, pour it into the moulds and bake.

Step 7

When they are cooled melt the white chocolate in the microwave (it doesn’t take long so keep an eye on it) then put it into a disposable piping bag and snip a small hole in the end.

Step 8

Drizzle the chocolate evenly over the cakes and allow to set.

What could I serve with these Chocolate Orange Bundt Cakes?

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How do you know when these Chocolate Orange Bundt Cakes are cooked?

You should cook the Chocolate Orange Bundt Cakes until they are firm and springy to the touch. This should take about 15-20 minutes.

How long can you keep these Chocolate Orange Bundt Cakes in the fridge?

Once you’ve put it out, ideally you should eat it within 4 hours.

If you allow any leftovers to cool, make sure to refrigerate in a container with a lid and chill. You can keep leftovers of Chocolate Orange Bundt Cakes in the fridge for approximately 3 days or so.

Can I freeze Chocolate Orange Bundt Cakes?

We do not recommend freezing this recipe.

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Chocolate Orange Bundt Cakes

These sliming friendly Chocolate Orange Bundt Cakes make a delicious treat whether you’re counting calories or following Weight Watchers!
  • Prep Time
    30 MINS
  • Cook Time
    20 MINS
  • KCals 72
  • Carbs 9G
WW Points
  • 2 Green
  • 1 Blue
  • 1 Purple

Ingredients

  • 5 Scan Bran
  • 3 eggs
  • 25 g cocoa powder
  • 60 g granulated sweetener
  • 1.5 tsp chocolate extract
  • 1 orange zest only
  • 10 g white chocolate or white chocolate chips

We use a fan assisted oven for all of our recipes. Check out our oven temperature conversion guide.

Please do not screenshot this. Recipes are updated often

Instructions

  1. Soak the Scan Bran in boiling water.
  2. Pre-heat the oven to 180°C and spray your silicone mini bundt tray with some low calorie cooking spray.
  3. When the Scan Bran has softened, drain it well and mash it up with a fork.
  4. Beat the eggs with the granulated sweetener until it has dissolved, then add the cocoa powder, chocolate extract, zest and drained Scan Bran. Mix it well to combine all the ingredients.
  5. Divide the mix between the 18 muffin cases and bake for about 15-20 minutes until they are firm. They should be spongey when you press down lightly and spring back. You should have enough mix left for another 4 mini bundt cakes.
  6. When they are cooked, pop them out of the moulds to cool, then give the remaining mix a good stir, pour it into the moulds and bake.
  7. When they are cooled melt the white chocolate in the microwave (it doesn't take long so keep an eye on it) then put it into a disposable piping bag and snip a small hole in the end.
  8. Drizzle the chocolate evenly over the cakes and allow to set.

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10 comments

See what others have to say

HarrietWednesday 18th September 2019

are they freezable? Also how many days are they good for

Reply

    Emma TThursday 19th September 2019

    Hi Harriet,

    Yes, you can freeze these once they are cooled. They should keep in an airtight container for a couple of days ????

    Reply

Melissa MSaturday 7th April 2018

Can this be made without the chocolate extract as I can’t find it anywhere? Or is there an alternative. Thanks

Reply

JuliaSaturday 10th March 2018

Is there anything i could use instead of scanbran? Not available in our sw shop and I’ve had diasasters with it too?

Reply

TracyMonday 20th February 2017

Made this in 2 small loaf tins. It’s beautiful. So moist. Thank you

Reply

    KateMonday 20th February 2017

    Hi Tracy
    Glad you like it! A great idea to use bigger tins

    Reply

TracySunday 12th February 2017

These are delicious. So moist and chocolatey. Thank you

Reply

    Emma TTuesday 12th September 2017

    Hi Tracy,

    So glad you enjoyed them!

    Reply

JulieTuesday 27th December 2016

Hi Kate,could you make one big cake?If so how long do I cook it for.
Many thanks
Julie

Reply

    KateSunday 1st January 2017

    Hi Julie
    Yes you could make one big cake. It would probably take 35 – 40 minutes at 180°C, or until it springs back when you press down lightly

    Reply

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