Gluten Free Orange Mocha
Swirl Pound Cake

July 21, 2022

Holy smokes. This is the holy grail of GLUTEN FREE pound cake. Just saying.
 
The subtle orange flavor in the swirl of mocha chocolate is just right. The rich yet light chocolate flavor – that espresso powder adds the perfect touch. 
 
It has a great texture and consistency. It cuts well (after it’s fully cooled) and the added drizzle of milk chocolate and shavings are an extra step that makes the presentation just right. I sprinkled some extra orange zest on top too – just because. 
 
You have to give this a try.

Let's talk gluten free flour.

I used Cup 4 Cup multi purpose gluten free flour blend. 

I have found that it’s really the best blend for quick breads. I didn’t have to add xanthan gum, since there is already some in this mix. Just make sure you check the ingredients list – if your blend doesn’t have it, make sure to add the 1 teaspoon into the flour blend. 

More baking recipes.

Classic Gluten Free Coffee Cake Muffins

Gluten Free Brown Sugar Chocolate Pie

Gluten Free Sour Cream Strawberry Skillet Cake

Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!

Gluten Free Orange Mocha Swirl Pound Cake

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Author: White Sparrow
Diet: Gluten Free

Print Recipe

Description

The perfectly moist and flavorful gluten free pound cake.

Ingredients

Scale

1 1/2 sticks (3/4 cups) salted butter, softened
1 1/4 cup granulated sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
2 cups gluten-free flour
1 teaspoon xanthan gum (if your flour blend doesn’t have it)
2 teaspoon baking powder
1/2 teaspoon sea salt
1/2 cup unsweetened full fat coconut milk (skim the top off for the thick layer)
1/4 cup unsweetened Dutch-processed cocoa powder
1/4 cup hot water
1 teaspoon espresso powder
zest from 1 blood or mandarin orange

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Instructions

Preheat your oven to 350F on convection bake with a rack in the middle of the oven. Spray a 9×5 loaf pan with cooking spray or line with parchment paper.
Using a stand mixer, cream together the butter and sugar, until it comes together into a paste like consistency.
Mix in the vanilla extract and the eggs (1 at a time) until fully incorporated.
Turn the mixer off and add in the flour, xanthan gum (if using), baking powder and salt. Mix slowly until it is almost incorporated. Pour in the thick coconut milk and blend until just combine.
In a separate medium sized bowl, combine the cocoa powder, hot water and espresso powder. Mix until there aren’t any lumps.
Take 1/2 of the pound cake batter out of the mixing bowl and add it into the cocoa and espresso bowl. Fold with a rubber spatula until fully incorporated.
Fold the orange zest into the remaining “vanilla” batter until fully incorporated.
To make the marbled look, start with the orange/vanilla cake batter, place around 2 tablespoons scoops randomly on the bottom of the baking pan. Switch to the chocolate and place around 2 tablespoons scoops around the orange/cake batter and in any empty spots.
Switch back and forth so you are creating a random pattern of both mixes. Use all the batter up.
Bake for 55-70 minutes. Mine took 68 minutes.
Remove from the oven and let cool completely on a wire rack, before slicing into.
Drizzle with melted chocolate chips, shave some chocolate on top and garnish with more orange zest or forgot that all and serve it plain. So good either way.