Orange Pound Cake (vegan, gluten free)
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Serves: 12-14 slices
Ingredients
  • Cake Ingredients:
  • 1 cup extra virgin coconut oil
  • 1 cup Swerve granulated sugar (can substitute white sugar)
  • 1 tsp vanilla extract
  • 1 Tbsp flax meal
  • 1 cup brown rice flour
  • 1 cup tapioca starch
  • 1 cup Bob's Red Mill 1to1 baking flour (the blue bag)
  • 1 Tbsp psyllium husk powder
  • 1.5 Tbsp baking powder
  • ¾ tsp salt
  • 2 cups orange juice, pulp-free
  • optional: 10 drops doTERRA Wild Orange essential oil
  • Icing Ingredients:
  • ¼ cup orange juice, pulp-free
  • 1.5 cups Lakanto powdered sugar (can substitute regular powdered sugar)
  • optional: 1-2 drops doTERRA Wild Orange essential oil
Instructions
  1. Preheat the oven to 350˚F and grease a Bundt pan with coconut oil.
  2. In a medium bowl, whisk together the brown rice flour, tapioca starch, Bob's Red Mill 1to1 baking flour, psyllium, salt, and baking powder.
  3. Next, in a large bowl, using a fork, cream together the coconut oil and granulated sugar.
  4. Add in the vanilla and flax meal and mix again.
  5. Then, add the orange juice and flour mixture, alternating between the two, start by adding ½ cup orange juice and mix.
  6. Then, add roughly ⅓ of the flour mixture and stir.
  7. Another ½ cup orange juice and stir. Followed by ⅓ flour mixture.
  8. Next, add 1 cup orange juice followed by the remaining flour mixture and stir together well. The cake batter will be very thick.
  9. Spoon the cake batter evenly into the Bundt pan, smooth the top, and place in the oven to bake for 40 minutes.
  10. Before removing the finished cake from the oven, test the center with a toothpick. If the toothpick comes out clean, remove the Bundt pan from the oven and place the entire pan with the cake stilll inside onto a cooling rack.
  11. Let the cake cool completely in the pan.
  12. Once the cake has finished cooling, place the cake on a serving plate and prepare the icing.
  13. In a medium bowl, add the orange juice and slowly add in the powdered sugar. With icing, it is best to slowly add the sugar to the desired consistency rather than add the entire amount. If the icing is too thick or too runny, either add more juice to thin or more sugar the thicken.
  14. Slice the cake and serve!
  15. Store leftovers in an airtight container for up to a week, if the cake lasts that long!
Notes
The serving sizes are basic estimates based upon the servings my husband and I use to reach fullness and satiety when eating this recipe. Please remember to honor your hunger and fullness by eating more when you are hungry and stopping when you are satisfied.
Please, only use doTERRA essential oils internally because they are the only essential oil company with Certified Pure Therapeutic Grade (CPTG) quality!
Nutrition Information
Servings: 1/12-1/14 cake
Recipe by Shalom Homestead at https://shalomhomestead.com/orange-pound-cake-vegan-gluten-free/