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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! Plus, details on how to put together the best pregnancy care package (not for me!).
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Paleo Cranberry Orange Pound Cake

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! 
Course Dessert
Cuisine American
Keyword desserts, orange pound cake, paleo, paleo cranberry, sweets
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 6 slices
Calories 655kcal
Author Cheryl Malik

Ingredients

Orange Glaze

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).

Notes

Drizzle glaze over and top with additional dried cranberries.

Nutrition

Serving: 6g | Calories: 655kcal | Carbohydrates: 49g | Protein: 13g | Fat: 50g | Saturated Fat: 24g | Cholesterol: 27mg | Sodium: 424mg | Potassium: 125mg | Fiber: 10g | Sugar: 31g | Vitamin A: 123IU | Vitamin C: 22mg | Calcium: 113mg | Iron: 3mg | Net Carbs: 39g