Go Back
–+ servings
Print

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.
Course Dessert
Cuisine American
Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 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

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 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 2lb 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