Orange Bundt Cake Recipe With Natural Sweetener

Feb 3, 2020

Ever had left over oranges lingering around the house?

What to do with them?

We usually are pretty good at cutting and eating fruit, but sometimes we hide certain foods in the pantry and forget they are there. So when I find that I have not so fresh oranges that won’t taste good to eat, we make this delicious cake. I made my own version with MonkFruit which is an absolutely natural sweetener. It has the same consistency as sugar without all the sugar guilt.

Also, I have found that the best way to never get a cake to stick to the bottom of a pan is to use this:

Below is a video on how to remove a cake from the pan! I learned this from a cake course I took back in college!

I highly recommend using the Wilton spray above. If not you can opt for butter or olive oil to ore grease your pan before pouring batter in. But the second option is always hit and miss. My cakes always come out fabulously and flawlessly when I use the baking spray.

Monkfruit sweetener Orange Bundt Cake

Course Dessert
Cuisine American
Keyword bundt, cake, monkfruit, oranges


Cook Time 30 minutes


  • Metal round bundt cake pan


  • 5 oranges juiced and zested
  • 3 cups flour (1 of which can be whole wheat)
  • 2 tsp baking powder
  • 1/2 cup softened butter (Coconut oil makes a great healthier alternative)
  • 1 cup monkfruit sugar
  • 1/2 cup granulated raw sugar
  • 3 eggs


  1. Begin by preheating your oven at 345 degrees.
  2. Wash the oranges on the outside and dry. Zest all 5 oranges in a bowl. Then squeeze the juice out. Set aside.
  3. In a medium sized bowl add flour and baking soda. Mix together.
  4. In a separate bowl, cream butter and sugar with electric mixer on medium speed. Add eggs and mix. Combine flour and baking soda alternating with the orange juice and zest until they are all well incorporated.
  5. Pour batter into a round iron bundt pre-greased pan.
  6. Bake at 345 for 30-45 minutes. Or until toothpick inserted in the middle comes out clean.
  7. For the glaze: In a microwave safe dish melt 1/2 cup of white chocolate chips with 2 Tbsp of orange juice. Melt at 30 second intervals mixing in between. Add 1 Tbsp of orange juice at a time if needed until chocolate chips have melted and you obtain a creamy consistency. Drizzle over cake while still warm. Enjoy!


Pregrease your pan with the Wilton Cake sprayer. Other healthy alternatives are olive oil or butter. They won’t make the cake come out as easily, but still work well.

Cake will come out looking a little darker since the batter it’s originally orange in color.

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Serena Essuman


Serena Essuman

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