Feb 102013
Ziggy Marley Organics Coconut Oil

Ziggy Marley Organics Coconut Oil

 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.

Vegan and GF Orange Almond Pound Cake

Vegan and GF Orange Almond Pound Cake

 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.

Vegan GF Orange Almond Pound Cake

Vegan GF Orange Almond Pound Cake

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

Florida Citrus

Florida Citrus

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

Vegan and GF Orange Almond Pound Cake

Vegan and GF Orange Almond Pound Cake

Orange Almond Pound Cake

Inspired by Food.com
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!

  10 Responses to “Vegan and Gluten Free Orange Almond Pound Cake made with Orange Almond Coconut Oil from Ziggy Marley Organics”

  1. That oil sounds delicious – I think it would be really nice for searing white fish or sauteing green beans too!

  2. Yum! This looks so good. Definitely pinning it.

  3. Ohh I love coconut oil! This cake looks so so good, especially with all the citrus happening in my fridge these days!

  4. Any recommendations for time if I wanted to make “cupcakes sizes” bites of these instead of the loaf ?
    I wanted to make there for a bbq with a lot of GF / Vegan friends next week-end.
    Thanks :D

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