Vegan and Gluten Free Orange Almond Pound Cake made with Orange Almond Coconut Oil from Ziggy Marley Organics

 Naomi and Tammie – this one is for you! My friend Naomi, General Manager at Native Sun Natural Food Stores, asked me if I could create something delicious with a Ziggy Marley Organics coconut oil and I chose to make a pound cake made with the orange almond version at the suggestion of Tammie, the customer service manager at the store near my house. I thought this would be a nice alternative to the standard lemon pound cake.  This coconut oil is totally worth the splurge – it has great flavor without being overpowering but a little goes a long way. The Orange Almond flavor would also be great as a glaze for a tofu dish with a little soy sauce and agave or in a dressing for a citrus salad.

 Even though this cake is decadent and rich – I love that there is no cholesterol.  The texture is super moist and held up a bit better once it had cooled.   I hand sliced these almond slivers from raw almonds and then hit them with the broiler for a minute or two at the end to toast the top and give it a nice little crust.

Oranges and citrus are in season right now so it’s a great way to showcase this sunny citrus.

 This cake is the perfect finish to any meal – especially a dinner party, holiday event or Valentines day. Enjoy!

Orange Almond Pound Cake

Inspired by
Serves 8
Vegan, Gluten Free
Printable Recipe


1/2 cup Ziggy Marley Organics Orange Almond Coconut oil
1 cup organic pure cane sugar
Egg replacer equal to two eggs
1 Tbsp fresh orange juice**
1/2 tsp sea salt
1 1/2 cups gluten free flour (or regular flour if you don’t need gluten free)
1 tsp baking powder
1/2 cup vanilla almond milk
1 oz sliced almonds

1/3 cup fresh squeezed orange juice**
1/4 cup organic pure cane sugar


1. Preheat oven to 325F; mix coconut oil and sugar until creamy; add egg replacer and orange juice.

2. In a second bowl, mix the salt, baking mix and baking powder; slowly add to coconut oil mixture and mix until moist; stir in almond milk; pour mixture into a loaf pan greased with a bit extra coconut oil; bake 40 minutes; top with almonds; bake an additional 20 minutes; pour glaze over evenly, broil for a minute or two if desired.

Nutrition Facts
8 Servings
Amount Per Serving

Calories 347.7
Total Fat 16.4 g
Saturated Fat 11.9 g
Polyunsaturated Fat 0.7 g
Monounsaturated Fat 1.9 g
Cholesterol 0.0 mg
Sodium 144.4 mg
Potassium 55.5 mg
Total Carbohydrate 51.5 g
Dietary Fiber 2.8 g
Sugars 33.2 g
Protein 3.9 g

Vitamin C 5.1 %
Vitamin D 1.6 %
Vitamin E 8.0 %
Calcium 9.7 %
Copper 2.2 %
Iron 12.8 %
Magnesium 3.0 %
Manganese 4.6 %
Phosphorus 3.2 %
Riboflavin 2.2 %
Thiamin 1.3 %
Zinc 0.8 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Enjoy my Vegan and Gluten Free Orange Almond Pound Cake!

About DHCooks

I’m Dawn – My mission is to cultivate your wellbeing in mind, body and spirit through drool-worthy plant-based recipes and a special offering - my revolutionary, 100% real food, diet (and life!) reset program.

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