Gluten-Free Vegan Orange Pound Cake

This Gluten-Free Vegan Orange Pound Cake is easy to make, seriously moist and perfectly fragrant! It's made with plant-based yogurt, which keeps it moist, creates a dense crumb, and adds a delicious tangy flavour. It comes together in one bowl and is refined sugar free. A simple dessert to suit a range of occasions.

This Orange Pound Cake recipe is similar to my Gluten-Free Vegan Orange Drizzle Cake recipe, but just like my Gluten-Free Vegan Lemon Pound Cake recipe, it uses plant-based yogurt in place of plant-based milk.

Tips for baking with oranges

• The orange flavour comes from orange zest and orange juice.
• The orange zest can be replaced with orange extract.
• If using orange zest, make sure to use unwaxed oranges.
• You can either use freshly squeezed orange juice, or orange juice from a carton.
• If you prefer a stronger orange flavour, you can add some orange extract to the cake batter.

How to make this recipe

Scroll down to the bottom of the post for the full recipe.

• Mix together all the ingredients in a glass mixing bowl.

Tip: Use a measuring jug to measure out the orange juice and plant-based yogurt.

• Transfer the batter into a one-pound loaf tin.

Tip: Make sure to line the loaf tin with greased baking paper - this will make removing the bread from the tin so much easier!

• Bake in the oven for 45 minutes.

• Transfer to a cooling rack.

• Leave to cool completely before slicing.

Substitutions you can make

• You can use any type of oil: coconut oil, olive oil or vegetable oil.
• The orange juice can be freshly squeezed or from a carton.
• The orange zest can be replaced with orange extract.
• You can use any type of plant-based yogurt: almond, soy, cashew or coconut yogurt all work well.
• If you can't find plant-based yogurt, you can replace it with any type of plant-based milk, or use an equivalent amount of blended up silken tofu.
• You can use any type of liquid sweetener: maple syrup, agave syrup, brown rice syrup etc.
• You can replace the ground almonds (almond meal) with ground walnuts.
• For a nut-free version: replace the ground almonds (almond meal) with ground sunflower seeds or use 30g (¼ cup) coconut flour instead of 150g (1 ¼ cup) ground almonds.
• You can use plain flour, wholemeal (whole wheat) flour or spelt flour instead of the gluten-free flour if you're not gluten-free.

Different flavour alternatives

You can easily customise this recipe by adding ingredients like:

• Poppy seeds - like my Lemon Poppy Seed Bread recipe.
• Blueberries or raspberries - use my Lemon Blueberry Yogurt Cake recipe as a guide for how much fruit to add.
• Dried cranberries.
• Chocolate chips.

How long does this keep for?

This Orange Pound Cake definitely tastes best when fresh, but keeps covered in the fridge for up to a few days. It's great reheated in the toaster!

More gluten-free vegan cakes

• Red Velvet Cake
• Tropical Carrot Cake
• Lemon Blueberry Cake
• Orange Cake
• Strawberry Cake
• Vanilla Cake
• Coconut Cake
• Coffee Cake

If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes on Instagram! Thank you.

Watch how to make this recipe

Gluten-Free Vegan Orange Pound Cake

This Gluten-Free Vegan Orange Pound Cake is easy to make, seriously moist and perfectly fragrant!

4.87 from 15 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: gluten-free orange cake, vegan orange cake, vegan pound cake

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Servings: 10 slices

Calories: 250kcal

Author: Rhian Williams

Ingredients

• ▢ 60 g (¼ cup) coconut oil (or sub olive or vegetable oil)
• ▢ 150 ml (⅔ cup) unsweetened plant-based yogurt * (I used coconut yogurt but you can use any other plant-based yogurt)
• ▢ 60 ml (¼ cup) orange juice (freshly squeezed or from a carton)
• ▢ 2 tablespoons orange zest ** (use unwaxed oranges – or sub 2 teaspoons orange extract)
• ▢ 10 tablespoons maple syrup (or sub any other sweetener)
• ▢ 1 teaspoon vanilla extract
• ▢ 150 g (1 ¼ cup) ground almonds (almond meal) ***
• ▢ 150 g (1 ¼ cup) gluten-free flour blend (or sub plain flour if not gluten-free)
• ▢ 2 heaped teaspoons baking powder (ensure gluten-free if necessary)
• ▢ ¼ teaspoon bicarbonate of soda (baking soda)

Instructions

• Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit).
• Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil).
• Once melted, add the yogurt to the same bowl along with the orange juice, orange zest, maple syrup, vanilla and ground almonds.
• Sift in the flour, baking powder and bicarbonate of soda.
• Mix well, adding a tiny splash of any plant-based milk if it’s looking too dry.
• Transfer the mixture into a loaf tin lined with greased baking paper (I used a one-pound loaf tin).
• Bake in oven for around 45 minutes until risen and golden brown and an inserted skewer comes out clean.
• Once out the oven, leave to cool completely before cutting.
• Keeps covered in the fridge for up to a few days - best reheated in the toaster!

Video

Notes

*You can use any type of plant-based yogurt: almond, soy, cashew or coconut yogurt all work well. If you can't find plant-based yogurt, you can replace it with any type of plant-based milk, or use an equivalent amount of blended up silken tofu.

**For a stronger orange flavour, add an extra teaspoon of orange extract as well as the orange zest. Or if using orange extract instead of orange zest, use 3 teaspoons of orange extract. 

***You can alternatively use almond flour.

Nutrition Facts

Gluten-Free Vegan Orange Pound Cake

Amount Per Serving

Calories 250 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 6g30%

Sodium 31mg1%

Potassium 77mg2%

Carbohydrates 29g10%

Fiber 3g12%

Sugar 14g16%

Protein 5g10%

Vitamin A 17IU0%

Vitamin C 7mg8%

Calcium 93mg9%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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