Paleo Cranberry Orange Pound Cake

This paleo cranberry orange pound cake is such a wonderful fall recipe! With fresh orange flavor and sweet-tart dried cranberries, this pound cake comes out incredibly tender and moist, despite being gluten free, grain free, and dairy free. Our recipe takes full advantage of a fantastic flavor combo and makes simple ingredient swaps that result in a cozy, specialty-diet-friendly autumn or winter treat.

Thank you Bob’s Red Mill for sponsoring this post. As always, all thoughts and opinions are my own.

Psychologists have found that baking for others makes the baker feel as good as the recipients, too, so win-win! And Bob’s Red Mill believes that baking for others is one of the surest signs to show how much you care. I happen to agree… don’t you?

I was inspired by one of my favorite flavor combinations–cranberry and orange–to create this paleo cranberry orange pound cake. It’s tender, moist, and not overly sweetened, making it the perfect paleo fall recipe. Bob’s Red Mill Super-Fine Almond Flour makes a huge difference in this recipe, producing a fantastic texture and crumb, so make sure that’s what you use.

Recipe By: Cheryl Malik

Paleo Cranberry Orange Pound Cake

Prep 15 minutes minutes

Cook 1 hour hour

Total 1 hour hour 15 minutes minutes

This paleo cranberry orange pound cake is such a wonderful paleo fall recipe! With fresh orange flavor and sweet-tart dried cranberries, this paleo cranberry orange pound cake is tender, moist, and full of flavor. This paleo cranberry orange pound cake takes full advantage of such a fantastic flavor combo and uses all healthier ingredients to make a lovely paleo fall recipe! 

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8 slices

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Ingredients

• ▢ 2 ½ cups Bob’s Red Mill Superfine Almond Flour
• ▢ ¼ cup + 1 tablespoon coconut flour
• ▢ ¼ teaspoon salt
• ▢ 2 tablespoons coconut sugar
• ▢ ¼ teaspoon cinnamon
• ▢ 1 ½ teaspoons baking soda
• ▢ 3 large eggs lightly beaten
• ▢ 2 tablespoons unsweetened almond milk
• ▢ 4 tablespoons honey
• ▢ 4 ounces unsweetened applesauce (about ⅓ cup, or an entire single-serve container)
• ▢ ½ cup coconut oil or ghee, melted and slightly cooled
• ▢ 1 cup fresh orange juice
• ▢ 2 teaspoons orange zest
• ▢ 1 scant cup dried cranberries chopped

Orange Glaze

• ▢ 2 tablespoons honey
• ▢ 2 tablespoons coconut oil melted and slightly cooled
• ▢ ¼ teaspoon orange extract plus more to taste
• ▢ 2 tablespoons full-fat coconut milk
• ▢ ¼ cup dried cranberries chopped

Instructions

• Preheat the oven to 350F. Line a loaf pan with parchment paper.
• In a large mixing bowl, whisk together almond flour, coconut flour, salt, coconut sugar , cinnamon, and baking soda and set aside.
• In another medium bowl, whisk together the eggs, almond milk, honey, applesauce, melted coconut oil, orange juice, and orange zest.
• Fold the wet mixture into the dry mixture and stir to gently combine. Sprinkle in the dried cranberries and fold to incorporate. Scrape the batter into the parchment-lined loaf pan and smooth top with spatula.
• Bake for 30 minutes or until the top is golden brown then tent with aluminum foil. Return to oven and bake for another 30 minutes or so, or until a toothpick, inserted in the center of the pound cake, comes out clean.
• Meanwhile, whisk together all glaze ingredients, except for dried cranberries. Let cool until opaque and a bit thickened. 
• Cool in the pan for 20 minutes, then remove from the pan and cool completely on a wire rack. Drizzle glaze over and top with additional dried cranberries (about 1/4 cup).

Click for Nutrition Info

Approximate Information for One Serving

Serving Size: 1sliceCalories: 491calProtein: 11gFat: 35gSaturated Fat: 16gTrans Fat: 0.01gCholesterol: 70mgSodium: 321mgPotassium: 496mgTotal Carbs: 35gFiber: 7gSugar: 25gNet Carbs: 28gVitamin A: 170IUVitamin C: 16mgCalcium: 114mgIron: 4mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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