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
• Olive Oil 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

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