• 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 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 aside
  1/2 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.