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    BLANK » Recipe Index » Dessert

    Gluten Free Orange Pound Cake

    Last Updated August 15, 2023. Published June 25, 2023 By Charla 10 Comments

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    slice of cake
    slice of cake being lifted

    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.

    Orange cake with slices on top with drizzle

    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.

    There's nothing worse than having a craving for something which can lead to adverse effects on your health.
    I wanted to change things by creating my own pound cake that is gluten free and flourless.
    Flourless cakes can be a bit tricky but when you manage to get it right, the end results are totally worth it.
    This recipe calls for both almond flour and coconut flour which are ideal for those who lead a gluten free lifestyle.
    The key to working with coconut flour is to use A LOT of eggs because coconut flour is like a sponge and is highly absorbent.
    Don't be tempted to scale back on the eggs, I've listed 5 large eggs for a reason and you must adhere to these instructions in order for the pound cake to be a success.
    This pound cake isn't overly sweet (I actually hate overly sickly sweet cakes) the sweetness is subtle especially if you use coconut sugar which isn't as sweet as raw cane sugar.
    Either will work just fine and really help to counterbalance the zestiness from the rind of the orange and the fresh orange juice which is the star of the show.
    If you follow this recipe to the tee, you will get a pound cake that is citrus infused, moist with a subtle hint of sweetness.
    Orange cake sliced

    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

    Step 1-6 mixing the dry ingredients and preparing the wet ones
    • 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.
    Steps 7-10 adding the wet ingredients to a jug
    • 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.
    Steps 11-14 baked cake with 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.
    Two slices of cake on a plate with a fork

    Other gluten free cakes and cupcake to try

    • Jamaican Toto
    • Caribbean Rum Cupcakes
    • Jamaican Ginger Cake
    • Sorrel Cake
    • Jamaican Carrot Cake
    • Chocolate Mint Cupcakes
    • Gluten Free Coconut Rum Cake

    **Please comment below and star rate if you have tried my recipes. Support my website by leaving a donation through Buying Me a Coffee. A site to show your appreciation of my hardwork over the years.  Let's be friends and engage on YouTube, Facebook and Instagram I also like to pin on Pinterest, where you can find more amazing recipes.**

    Gluten Free Orange Pound Cake

    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.
    5 from 3 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 25 minutes minutes
    Cook Time: 50 minutes minutes
    Total Time: 1 hour hour 15 minutes minutes
    Servings: 6 servings
    Calories: 568kcal
    Author: Charla

    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)
    US Customary - Metric

    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

    Calories: 568kcal | Carbohydrates: 48g | Protein: 13g | Fat: 41g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.01g | Cholesterol: 136mg | Sodium: 275mg | Potassium: 112mg | Fiber: 6g | Sugar: 37g | Vitamin A: 251IU | Vitamin C: 14mg | Calcium: 222mg | Iron: 3mg
    Tried this Recipe? Tag me Today!Mention @ThatGirlCooksHealthy or tag #ThatGirlCooksHealthy!

     

    « How to Make Date Paste (Without a Food Processor)
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    About Charla

    I'm Charla. Caribbean foodie & Certified Health Coach. Welcome to the heaven of gluten and dairy free recipes as well as modernised healthier alternatives to some of your favourite Caribbean recipes.

    Reader Interactions

    Comments

    1. Lynda Dias

      June 26, 2023 at 10:02 pm

      5 stars
      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.

      Reply
      • Charla

        June 27, 2023 at 8:38 am

        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 🙂

        Reply
    2. Nadine Balestrino

      January 31, 2018 at 2:15 pm

      5 stars
      Can almond flour be used in place of ground almonds? And what would the amount be?

      Reply
      • Charla

        January 31, 2018 at 2:21 pm

        Hi Nadine. Yes you can do a direct substitution of almond flour in place of almond meal and the results should be the same.

        Reply
    3. sheik

      November 01, 2017 at 1:22 pm

      is there a substitute for eggs?

      Reply
      • Charla

        November 01, 2017 at 9:11 pm

        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

        Reply
    4. Zara

      September 17, 2017 at 9:10 am

      What size cake pan did you use in this recipe?

      Reply
      • Charla

        September 17, 2017 at 9:33 am

        I believe the pan was an 8inch cake pan

        Reply
    5. Sean Mahan

      July 06, 2017 at 4:09 pm

      5 stars
      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,

      Reply
      • Charla

        July 07, 2017 at 7:06 am

        Yes, stevia would work fine. Any granular sugar so long as it's low glycemic should be a good replica.

        Reply

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