Learn how to make this delicious orange pound cake. Totally flourless and gluten free courtesy of the almond and coconut flour. This cake is baked to perfection with a zesty orange flavour.

Pound cakes are a very popular type of the cake that many seem to enjoy. Unfortunately, traditional pound cakes often call for ingredients which aren't gluten free.
As a result of wheat flour being the primary ingredient, this means that people who are wheat intolerant are excluded.

Reasons to make this pound cake
- It fairly simple to make
- It is not overly sweet but enough to satisfy a sweet tooth
- The cake is super moist and fluffy
- It's gluten free
- Totally flourless so great for people who want a flour free alternative
- Wheat free
- Perfect crowd pleaser or potluck recipe.
- Contains orange - great if you are an orange lover!!
The steps

- Line a loaf pan with loaf liner and set aside and preheat the oven to 180C/356F.
- In a medium sized bowl, add the almond flour, raw cane sugar and baking powder.
- Stir to evenly combine the dry ingredients together and set aside.
- In a medium sized jug, add the eggs, olive oil, orange juice, orange zest and almond essence.
- Use a hand whisk, to whisk the ingredients together until they are combined and set aside.
- Slowly pour the wet ingredients to the bowl with the dry ingredients while whisking until a smooth batter is formed.

- Pour the batter into the lined loaf pan.
- Bake the cake for the first 15 minutes at (180C/356F) after the given time loosely cover the top of the cake with a piece of foil.
- Continue to bake the cake for up to an hour (mine took 50 minutes to bake) or insert a toothpick/skewer until it comes out clean.
- Transfer the cake onto a cooling rack and leave to completely cool down before applying the drizzle.

- Combine the powdered sugar with the orange juice in a small bowl.
- Whisk until smooth or your desired consistency (if you want your glaze runny add a tablespoon or more orange juice, for thicker add tablespoon or more of powdered sugar.
- Use a large spoon to drizzle in a up and down motion over the top of the cake.
- Decorate with orange slices (optional) and serve.
Notes and tips
- Store any leftover cake in an airtight container, loosely wrapped with saran/plastic wrap (make sure the glaze has hardened first) for up to 3 days.
- Alternatively, you can store the cake in the refrigerator for up to 3 days, I do find the cake is a little drier using this method, so keep that in mind.
- If you are using coconut sugar then I recommend using 1 cup as it isn't as sweet as raw cane sugar.
- This cake is subtly sweet, it's not incredibly sweet.
- Make sure to loosely cover the cake as instructed, this will prevent it from browning too much before it bakes in its entirety.
- This cake is freezer friendly, be sure to portion the cake into individual slices, separated by parchment paper in a freezer friendly container/bag (defrost before serving).
- You cannot substitute either the coconut flour or almond flour for something else, it won't work!
- Coconut sugar isn't as sweet as raw cane sugar, so just keep that in mind in terms of the overall sweetness if you do decide to use that instead.

Other gluten free cakes and cupcake to try
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Gluten Free Orange Pound Cake
Ingredients
- 2 cups almond flour (475g)
- ¼ cup coconut flour (30g)
- 1 tablespoon baking powder (12g)
- ¾ cup raw cane sugar (150g)
- 5 large eggs
- ½ cup olive oil (118ml)
- ½ cup orange juice (118ml)
- 1½ tablespoon orange zest (10g)
- 2 teaspoon of almond essence (8g)
For the orange drizzle
- 1-2 tablespoon orange juice (17g)
- ½ cup coconut powdered sugar (60g)
Instructions
- Line a loaf pan with loaf liner and set aside and preheat the oven to 180C/356F.
- In a medium sized bowl, add the almond flour, coconut sugar and baking powder.
- Stir to evenly combine the dry ingredients together and set aside.
- In a medium sized jug, add the eggs, olive oil, orange juice, orange zest and almond essence.
- Use a hand whisk, to whisk the ingredients together until they are combined and set aside.
- Slowly pour the wet ingredients to the bowl with the dry ingredients while whisking until a smooth batter is formed.
- Pour the batter into the lined loaf pan.Bake the cake for the first 15 minutes at (180C/356F) after the given time loosely cover the top of the cake with a piece of foil.
- Continue to bake the cake for up to an hour (mine took 50 minutes to bake) or insert a toothpick/skewer until it comes out clean.
- Transfer the cake onto a cooling rack and leave to completely cool down before applying the drizzle.
To make the drizzle
- Combine the powdered sugar with the orange juice in a small bowl.
- Whisk until smooth or your desired consistency (if you want your glaze runny add a tablespoon or more orange juice, for thicker add tablespoon or more of powdered sugar.
- Use a large spoon to drizzle in a up and down motion over the top of the cake.
- Decorate with orange slices (optional) and serve.
Notes
-
- Store any leftover cake in an airtight container, loosely wrapped with saran/plastic wrap (make sure the glaze has hardened first) for up to 3 days.
-
- Alternatively, you can store the cake in the refrigerator for up to 3 days, I do find the cake is a little drier using this method, so keep that in mind.
-
- If you are using coconut sugar then I recommend using 1 cup as it isn't as sweet as raw cane sugar.
-
- This cake is subtly sweet, it's not incredibly sweet.
-
- Make sure to loosely cover the cake as instructed, this will prevent it from browning too much before it bakes in its entirety.
-
- This cake is freezer friendly, be sure to portion the cake into individual slices, separated by parchment paper in a freezer friendly container/bag (defrost before serving).
-
- You cannot substitute either the coconut flour or almond flour for something else, it won't work!
-
- Coconut sugar isn't as sweet as raw cane sugar, so just keep that in mind in terms of the overall sweetness if you do decide to use that instead.
Nutrition
Lynda Dias says
I made cupcakes, only took 15mins to bake.Tasted fabulous but I’m thinking some nutmeg grated on it will go well with it. Tapioca starch instead of coconut flour was my substitute since I didn’t have any but almond flour is my go to gluten free flour. I am also from the Caribbean and Ponche de Crème with Almond Milk is next, Christmas comes early for me. 🙏🏽
Thank you Charla.
Charla says
Hi Lynda, thanks for the positive feedback. Glad the recipe worked with tapioca starch instead. Nutmeg sprinkled on top of those cupcakes sounds like food heaven. I hope you enjoyed those and enjoy the additional Christmas recipes that you are about to make 🙂
Nadine Balestrino says
Can almond flour be used in place of ground almonds? And what would the amount be?
Charla says
Hi Nadine. Yes you can do a direct substitution of almond flour in place of almond meal and the results should be the same.
sheik says
is there a substitute for eggs?
Charla says
You can try making the cake with flax eggs. Lots of vegan use this method and here is the recipe https://thatgirlcookshealthy.com/how-to-make-a-flax-egg-substitue
Zara says
What size cake pan did you use in this recipe?
Charla says
I believe the pan was an 8inch cake pan
Sean Mahan says
The recipe is great, I'm just curious if it would work to use stevia instead of coconut sugar.. The taste probably won't be the same, but it could still be delicious,
Charla says
Yes, stevia would work fine. Any granular sugar so long as it's low glycemic should be a good replica.