{Low-Carb} Austrian Gewürzgugelhupf: Delicious Spiced Bundt Cake

‘Tis the season to bake delicious cakes. And nothing is more christmassy than a lovely Austrian Gewürzgugelhupf – or bundt cake – perfumed with warming spices, such as cloves and ginger.

Bring the batter of the cake to perfection with a glass of full-bodied red wine. It’s almost as if you had mulled wine in combination with cake and, thus, this bundt cake is utterly delightful for those cold, long and snowy December days.

Christmas will be here in no time with a slice or two of this spiced and boozy bundt cake.

Traditional Austrian Gewürzgugelhupf

Make this absolutely scrumptious spiced bundt cake today. It's gluten-free, low-carb and oh so delicious.

How to make a typical Austrian Gewürzgugelhupf:

1. Pre-heat the oven to 175°C fan.
2. Mix all dry ingredients – except sweetener –  in a bowl and stir until well-combined.
3. Over medium heat, melt the butter and set aside.
4. Crack the eggs and set aside 2 egg whites.
5. In a bowl of a food processor, combine all wet ingredients as well as the orange zest, freshly grated ginger, the sweetener, 6 egg yolks and 4 egg whites. Whisk until you have a smooth mixture.
6. Stir in the flour mixture, a spoonful at a time.
7. When done, continue to whisk a few more minutes until the wet and dry ingredients are well-comined.
8. In the meantime, whisk the egg whites you’ve set aside until stiff peaks form.
9. Gently fold the egg whites into your cake batter.
10. Pour about 2/3 of the batter into a greased bundt cake form.
11. Add the cocoa powder to the rest of the batter and whisk again until well-combined.
12. Now pour the mixture into the bundt cake form and, using a fork, make some swirls.
13. Finally, bake the cake for about 60 minutes at 175°C fan. You should keep the cake covered for the first 40 minutes.
14. Enjoy!

Have you tried making my recipe for Austrian Topfenknödel or Curd Cheese Dumplings? You’ll love it.