Gluten-Free Orange Pound Cake Recipe

Orange Pound Cake Ingredients

Ingredients:

• 2 cups almond flour
• ¼ cup coconut flour
• 1 tablespoon baking powder
• ¾ cup raw cane sugar
• 5 large eggs
• ½ cup olive oil
• ½ cup orange juice
• 1½ tablespoon orange zest
• 2 teaspoons of almond essence

For the orange drizzle:

• 1-2 tablespoons orange juice
• ½ cup coconut powdered sugar

Instructions:

1. Line a loaf pan with a loaf liner and set aside and preheat the oven to 180C/356F.
2. Add the almond flour, coconut sugar and baking powder in a medium-sized bowl.
3. Stir to evenly combine the dry ingredients and set aside.
4. Add the eggs, olive oil, orange juice, orange zest and almond essence in a medium-sized jug.
5. Whisk the ingredients until they are combined and set aside.
6. Slowly pour the wet ingredients into the bowl with the dry ingredients while whisking until a smooth batter is formed.
7. Then pour the batter into the lined loaf pan.
8. Bake the cake at (180C/356F) for the first 15 minutes after the given time loosely cover the top of the cake with a piece of foil.
9. Continue to bake the cake for up to an hour or insert a toothpick until it comes out clean.
10. Let the cake completely cool down before applying the drizzle.

To make the drizzle:

1. In a small bowl combine the powdered sugar with the orange juice.
2. Whisk until smooth or your desired consistency (if you want your glaze runny add a tablespoon or more orange juice, for thicker add a tablespoon or more of powdered sugar.
3. Use a large spoon to drizzle in an up-and-down motion over the top of the cake.
4. Decorate with orange slices (optional) and serve.

Yield: 6

Gluten-Free Orange Pound Cake Recipe

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Bake a delightful Gluten-Free Orange Pound Cake! Packed with citrus flavor and easy to make, it's perfect for everyone.

Prep Time 25 minutes

Cook Time 50 minutes

Total Time 1 hour 15 minutes

Ingredients

• 2 cups almond flour
• ¼ cup coconut flour
• 1 tablespoon baking powder
• ¾ cup raw cane sugar
• 5 large eggs
• ½ cup olive oil
• ½ cup orange juice
• 1½ tablespoon orange zest
• 2 teaspoons of almond essence

For the orange drizzle:

• 1-2 tablespoons orange juice
• ½ cup coconut powdered sugar

Instructions

1. Line a loaf pan with a loaf liner and set aside and preheat the oven to 180C/356F.
2. Add the almond flour, coconut sugar and baking powder in a medium-sized bowl.
3. Stir to evenly combine the dry ingredients and set aside.
4. Add the eggs, olive oil, orange juice, orange zest and almond essence in a medium-sized jug.
5. Whisk the ingredients until they are combined and set aside.
6. Slowly pour the wet ingredients into the bowl with the dry ingredients while whisking until a smooth batter is formed.
7. Then pour the batter into the lined loaf pan.
8. Bake the cake at (180C/356F) for the first 15 minutes after the given time loosely cover the top of the cake with a piece of foil.
9. Continue to bake the cake for up to an hour or insert a toothpick until it comes out clean.
10. Let the cake completely cool down before applying the drizzle.

To make the drizzle:

1. In a small bowl combine the powdered sugar with the orange juice.
2. Whisk until smooth or your desired consistency (if you want your glaze runny add a tablespoon or more orange juice, for thicker add a tablespoon or more of powdered sugar.
3. Use a large spoon to drizzle in an up-and-down motion over the top of the cake.
4. Decorate with orange slices (optional) and serve.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 470Total Fat: 38gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 34gCholesterol: 155mgSodium: 274mgCarbohydrates: 46gFiber: 8gSugar: 37gProtein: 15g