This Orange Pound Cake, which is vegan and gluten free, is my favorite cake recipe I have added to my blog so far!
This vegan and gluten free Orange Pound Cake is packed with orange flavor, perfectly tangy yet sweet, and this recipe can be made completely added-sugar free. Unless you chose to use regular sugar, the only sugar in the cake comes from the orange juice!
When I began to formulate this particular recipe, it was because I had a large bottle of orange juice sitting in my refrigerator that needed to be used. I had purchased the orange juice over awhile ago to make the Vegan Orange Tofu, which I added to my blog recently, but Jake and I do not drink orange juice. The bottle was just sitting on the shelf destined to be thrown out, and then, this Orange Pound Cake recipe was born!
The orange flavor is subtle, and Jake even thought I had made my vegan and gluten free Lemon Cake when he first tasted it. But, if you love the flavor of a creamy, orange and vanilla dessert, this is the perfect recipe for you!
If you try this recipe, let me know! I would love to see your comments and ratings on this recipe. In addition, you can tag photos of your dishes for me to see on Instagram using #gwynnieclemons.
Best wishes and shalom, friends!
- 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
- Preheat the oven to 350˚F and grease a Bundt pan with coconut oil.
- In a medium bowl, whisk together the brown rice flour, tapioca starch, Bob's Red Mill 1to1 baking flour, psyllium, salt, and baking powder.
- Next, in a large bowl, using a fork, cream together the coconut oil and granulated sugar.
- Add in the vanilla and flax meal and mix again.
- Then, add the orange juice and flour mixture, alternating between the two, start by adding ½ cup orange juice and mix.
- Then, add roughly ⅓ of the flour mixture and stir.
- Another ½ cup orange juice and stir. Followed by ⅓ flour mixture.
- Next, add 1 cup orange juice followed by the remaining flour mixture and stir together well. The cake batter will be very thick.
- Spoon the cake batter evenly into the Bundt pan, smooth the top, and place in the oven to bake for 40 minutes.
- 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.
- Let the cake cool completely in the pan.
- Once the cake has finished cooling, place the cake on a serving plate and prepare the icing.
- 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.
- Slice the cake and serve!
- Store leftovers in an airtight container for up to a week, if the cake lasts that long!
Please, only use doTERRA essential oils internally because they are the only essential oil company with Certified Pure Therapeutic Grade (CPTG) quality!