Gluten-Free Jalapeno Marmalade Cake is a unique spin on an old classic Orange Marmalade cake. A sweet and slightly spicy cake that will have all who eat it raving about it. First and foremost, I am a spice wimp. I enjoy a small amount of heat. That being said, this cake is so moist and tasty and has a little kick. Needless to say, this cake is made with my Orange Jalapeno Marmalade.
Gluten-Free Jalapeno Marmalade Cake:
A delicious sweet treat perfect for coffee time (FIKA) or TeaTime. Indeed, it is the perfect lunch box or after-school treat. Marmalade is a vintage old-world jam filled with bits of orange and lemon zest. Of course, Jalapeno Fruit Jam is not a classic and is a newer invention. If you have ever had this tasty concoction over cream cheese with crackers or vegetables it is without a doubt a surprisingly tasty combination. Therefore, I thought why not add my Orange Jalapeno Marmalade to a classic cake and viola, a new delicious cake? Believe me, I know it doesn’t sound like they should go together but believe me when I say you are in for a tasty treat.
Hence, Jalapeno Marmalade Cake was created to update an old-world classic to a new-world combination. Needless to say, this cake is perfect for any time of the year. Consequently, it would be a perfect dessert for a Mexican Fiesta Party, Cinco De Mayo, or paired with tacos and the like.
Chef Notes:
All in all this cake is soon to become a family favorite. In summary, this is not the normal size American Bundt Cake size. This recipe uses the European Size Bundt Pan which is the 6 cup pan. Hence, this recipe is perfect for small families. In conclusion, it can also be frozen for up to two months without the glaze. Simply place it in a sealable gallon-size freezer bag and freeze. Or cut it in half and enjoy half now and half later. Remove from the freezer and let come to room temperature before glazing and eating.
Gluten-Free Jalapeno Marmalade Cake:
Ingredients:
- 2 tsp fresh orange zest
- 1/2 cup maple sugar
- 1/3 cup monk fruit sweetener
- 1/2 cup Fresh Squeezed Orange Juice
- 3/4 cup full-fat canned coconut milk
- 1/3 cup melted coconut oil
- 3 drops of Orange Oil
- 1/2 cup Refined Sugar-Free Orange Jalapeno Marmalade
- 1 beaten egg
- 3/4 cup cassava flour
- 3/4 cup nut flour of choice
- 1/8 tsp salt
- 2 tsp baking powder
- 1/8 tsp jalapeno pepper powder
Directions for the Cake:
First, preheat the oven to 350. Secondly, oil and flour your 6-cup bundt cake pan. Thirdly, zest oranges, approximately 2 of them. Fourthly, juice your oranges until you have 1/2 a cup of juice. Fifthly, combine maple sugar, monk fruit sweetener, and orange zest and let sit. Next, combine orange juice, coconut milk, melted coconut oil, Orange oil drops, and refined sugar-free Orange Jalapeno Marmalade, beaten egg, and set aside.
Lastly combine cassava flour, almond flour, salt, and baking powder, jalapeno powder and set aside. Pour the liquid orange juice mixture into the sugar mixture. Once fully combined add 1/2 of the flour mixture at a time until the flour is fully incorporated. Lastly, add the remaining flour to the batter and stir until fully incorporated. Next, pour the batter into an oiled and floured cake pan.
Finally, place the bundt cake pan onto a baking sheet and place it in the oven for 30-40 minutes. Test with a toothpick. The cake is ready when the toothpick comes out clean. Serve cake with whipped cream and orange zest or top cake with candied jalapenos, orange slices, or both, and whipped cream.
Jalapeno Orange Marmalade Cake Glaze Ingredients:
- 3/8 cup powdered monk fruit sweetener
- 2 tsp fresh-squeezed orange juice
- 1 drop of Orange Oil
- 2 tsp orange zest
- 1/8 tsp Powdered Jalapeno
Orange Glaze Directions:
First, place all ingredients into a bowl and stir until combined. Lastly, drizzle over the cake. If too thick add a small amount of orange juice. If too thin add a small amount of powdered monk fruit sweetener.
Gluten-Free Jalapeno Marmalade Cake
Equipment
Ingredients
- 2 tsp orange zest
- 1/2 cup maple sugar
- 1/3 cup monk fruit sweetener
- 1/2 cup fresh-squeezed orange juice
- 3/4 cup Full-Fat canned coconut milk
- 1/3 cup melted coconut oil
- 3 drops orange oil
- 1/2 cup Refined Sugar-Free Orange Jalapeno Marmalade
- 1 beaten egg
- 3/4 cup cassava flour
- 3/4 cup nut flour of choice
- 1/8 tsp pink salt
- 2 tsp baking powder
- 1/8 tsp powdered Jalapeno
Orange Jalapeno Glaze
- 3/8 cup powdered monk fruit sweetener
- 2 tsp fresh-squeezed orange juice
- 1 drop Orange Oil
- 2 tsp orange zest
- 1/8 tsp Powdered Jalapeno
Instructions
- Secondly, oil and flour your 6 cup bundt cake pan.
- Thirdly, zest oranges approximately 2 of them.
- Fourthly, juice your oranges until you have 1/2 a cup of juice.
- Fifthly, combine maple sugar, monk fruit sweetener, and orange zest let sit.2 tsp orange zest, 1/2 cup maple sugar, 1/3 cup monk fruit sweetener
- Next, combine orange juice, coconut milk, melted coconut oil, orange oil drops, and refined sugar-free Orange Jalapeno Marmalade, beaten egg, and set aside1/2 cup fresh-squeezed orange juice, 1/3 cup melted coconut oil, 3 drops orange oil, 1/2 cup Refined Sugar-Free Orange Jalapeno Marmalade, 1 beaten egg, 3/4 cup Full-Fat canned coconut milk
- Finally, combine cassava flour, almond flour, salt, and baking powder, jalapeno powder and set aside.3/4 cup cassava flour, 3/4 cup nut flour of choice, 1/8 tsp pink salt, 2 tsp baking powder, 1/8 tsp powdered Jalapeno
- Pour the liquid orange juice mixture into the sugar mixture.
- Once, fully combined add 1/2 of the flour mixture at a time until the flour is fully incorporated.
- Lastly, add the remaining flour into the batter and stir until fully incorporated.
- Next, pour batter into an oiled and floured cake pan.
- Finally, place bundt cake pan onto a baking sheet and place in the oven for 30-40 minutes.
- Lastly, test with a toothpick and place into the cake. T
- The cake is ready when the toothpick comes out clean.
- Serve cake with whipped cream and orange zest or top cake with candied jalapenos, orange slices, or both and whipped cream.
Orange Jalapeno Glaze
- First, place all ingredients into a bowl and stir until combined.2 tsp orange zest, 1/8 tsp Powdered Jalapeno, 1 drop Orange Oil
- Drizzle over the cake.
Notes on Glaze:
- If too thick add a small amount of orange juice.
- If too thin add a small amount of powdered monk fruit sweetener.
Notes
| Glazed Cake Nutrition Facts | |
|---|---|
| Servings 12.0 | |
| Amount Per Serving | |
| calories 187 | |
| % Daily Value * | |
| Total Fat 12 g | 18 % |
| Saturated Fat 7 g | 37 % |
| Monounsaturated Fat 0 g | |
| Polyunsaturated Fat 0 g | |
| Trans Fat 0 g | |
| Cholesterol 15 mg | 5 % |
| Sodium 114 mg | 5 % |
| Potassium 43 mg | 1 % |
| Total Carbohydrate 21 g | 7 % |
| Dietary Fiber 3 g | 13 % |
| Sugars 7 g | |
| Protein 2 g | 4 % |
| Vitamin A | 2 % |
| Vitamin C | 5 % |
| Calcium | 46 % |
| Iron | 0 % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
Nutrition
