- Gluten-Free Orange Marmalade Cake is a luscious moist orange-flavored cake with orange marmalade chunks throughout the cake. In fact, this cake is perfect for dessert after any meal or on a special occasion. Made with my homemade Refined Sugar-Free Orange Marmalade baked inside.
In fact, this recipe is gluten-free and refined sugar-free. Needless to say, this recipe uses cassava flour. In the event you have never heard of Cassava Flour please read my blog post on it (Cassava Flour Information). While this cake is grain-free you will not be able to tell it is grain-free as it is moist and delicious. Read my blog post on Monk Fruit Sweetener Information. Both Cassava Flour and Monk Fruit Sweetener can be found at Amazon.
Notes:
By the way, this recipe is based on a Swedish cake that I once had when I lived in Sweden. After several trials, this is the recipe that I came up with. At any rate, my favorite part of this cake is the pieces of orange rind from the Marmalade that is dispersed throughout the cake. Indeed, I wanted more orange essence to be developed in the cake I, therefore, added a few drops of Orange Oil. Indeed, the orange oil added a ton of flavor.
Gluten-Free Orange 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 Orange Oil
- 1/2 cup Refined Sugar-Free Orange Marmalade
- 2 tbsp flaxseed meal
- 6 tbsp boiling water
- 3/4 cup cassava flour
- 3/4 cup almond flour
- 1/8 tsp salt
- 2 tsp baking powder
Directions:
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.
Thirdly combine maple sugar, monk fruit sweetener and orange zest let sit.
Next, Combine orange juice, coconut milk, melted coconut oil, Orange oil drops, and refined sugar-free Orange Marmalade and set aside.
Finally, combine flaxseed meal and boiling water in a separate bowl and set aside for approximately 10 minutes. Lastly combine cassava flour, almond flour, salt, and baking powder and set aside. Stir the flaxseed and water mixture and stir into the sugar mixture until well combined. Pour in 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. Pour batter into an oiled and floured cake pan.
Place bundt cake pan onto a baking sheet and place in the oven for 30-40 minutes. Test with a toothpick and place into the cake. The cake is ready when the toothpick comes out clean.
Serve cake with whipped cream and orange zest or top cake with candied orange slices and whipped cream.
Vegan Orange 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 Orange Oil
- 1/2 cup Refined Sugar-Free Orange Marmalade find the recipe on my blog
- 2 tbsp flaxseed meal
- 6 tbsp boiling water
- 3/4 cup cassava flour
- 3/4 cup almond flour
- 1/8 tsp salt
- 2 tsp baking powder
Instructions
- 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.
- Combine maple sugar, monk fruit sweetener and orange zest let sit.
- Next, combine orange juice, coconut milk, melted coconut oil, Orange oil drops, and refined sugar-free Orange Marmalade and set aside.
- Finally, combine flaxseed meal and boiling water in a separate bowl and set aside for approximately 10 minutes.
- Lastly combine cassava flour, almond flour, salt, and baking powder and set aside.
- Stir the flaxseed and water mixture and stir into the sugar mixture until well combined.
- Pour in 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.
- Pour batter into an oiled and floured cake pan.
- Place bundt cake pan onto a baking sheet and place in the oven for 30-40 minutes.
- Test with a toothpick and place into the cake.
- The cake is ready when the toothpick comes out clean.
- Serve cake with whipped cream and orange zest or top cake with candied orange slices and whipped cream.
Notes
| Nutrition Facts | |
|---|---|
| Servings 12.0 | |
| Amount Per Serving | |
| Calories 155 | |
| % Daily Value * | |
| Total Fat 10 g | 15 % |
| Saturated Fat 7 g | 35 % |
| Monounsaturated Fat 0 g | |
| Polyunsaturated Fat 0 g | |
| Trans Fat 0 g | |
| Cholesterol 0 mg | 0 % |
| Sodium 109 mg | 5 % |
| Potassium 31 mg | 1 % |
| Total Carbohydrate 18 g | 6 % |
| Dietary Fiber 2 g | 10 % |
| Sugars 7 g | |
| Protein 1 g | 1 % |
| Vitamin A | 1 % |
| Vitamin C | 6 % |
| Calcium | 47 % |
| Iron | 5 % |
| * 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. | |