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!
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).
Drizzle glaze over and top with additional dried cranberries.