Dairy-Free Cranberry Orange Pound Cake
Prep time
Cook time
Total time
Growing up, a pound cake was always on our Christmas morning table and it really reminds me of home. I love the complexity of this recipe and how it’s perfect for everyone since you can serve it to friends and family who love butter and who are dairy-free.
Recipe type: Dessert
Cuisine: American
Serves: 2 pound cakes (12 to 16 servings)
Cranberry Orange Pound Cake
  • 2 cups dried cranberries
  • 1 cup orange juice
  • 3¼ cups sugar
  • 1 ½ cups (3 sticks) dairy-free buttery sticks, softened (Antoni used Country Crock Plant Butter)
  • 10 large eggs
  • 2 tablespoons orange zest
  • 2 teaspoon vanilla extract
  • 1 teaspoon pink sea salt (can sub regular salt)
  • ½ teaspoon ground cardamom
  • ½ teaspoon ground cloves
  • 1 cup almond flour
  • 3 cups all-purpose flour
Ginger Orange Glaze
  • 2 cups powdered sugar
  • ¼ cup orange juice (reserved from the cake)
  • 1 tablespoon orange zest
  • 1 teaspoon ginger
  • ½ cup sliced almonds (optional)
Cranberry Orange Pound Cake
  1. Preheat your oven to 350°F and grease and flour two loaf pans.
  2. Place the dried cranberries in a medium bowl and cover with the orange juice. Let them soak while you prepare the batter.
  3. In a large mixing bowl, cream the sugar and dairy-free buttery sticks until light and fluffy.
  4. Add the eggs two at a time, beating well after each addition. Add the zest, vanilla, salt, cardamom, and cloves. Mix until incorporated. Add the almond flour and mix mostly smooth. Add the all-purpose flour and mix just until combined. Do not over-mix the batter.
  5. Drain the cranberries and reserve the liquid for the glaze.
  6. Spoon ¼ of the batter into each prepared loaf pan. Evenly sprinkle ½ cup cranberries over the batter in each pan. Divide the remaining batter between the two pans, and evenly sprinkle with the remaining cranberries.
  7. Place the pans in the center of the oven and bake for 65 to 85 minutes, or until a toothpick inserted into the center of a cake comes out clean.
  8. Let the pound cakes cool for about 20 minutes, or until the pans are cool enough to pick up with your bare hands. Remove the cakes to a wire rack to cool completely.
Ginger Orange Glaze
  1. In a medium bowl, whisk together the powdered sugar, orange juice, zest, and ginger until smooth.
  2. When the cakes are cooled, drizzle the glaze liberally over the tops. You can build up the glaze by applying two thin layers. You can reserve some glaze for drizzling over slices in an airtight container.
  3. Sprinkle ¼ cup sliced almonds over each loaf, if desired. You can also top with additional orange zest, if desired.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/cranberry-orange-pound-cake