This easy recipe for gluten free cream cheese pound cake is made in a bundt pan. This delicious dessert is moist and easy to bake. I dusted mine with powdered sugar and served the cake with strawberries.
I served mine with fresh strawberries and homemade whipped cream. My simple recipe for homemade whipped cream is in the notes section. I store the leftover strawberries and whipped cream in separate containers in the refrigerator for up to 4 days.
If you are looking for more desserts try: Gluten Free Dessert Recipes
If you are looking fore more cakes try: Gluten Free Cake Recipes
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Ingredients
- Unsalted Butter
- Cream Cheese
- Granulated Sugar
- Eggs
- Vanilla Extract
- Gluten Free Flour
- Sea Salt
- Coconut Oil
Instructions
Preheat your oven to 300 degrees. Grease a 10-inch bundt pan with coconut oil and set aside.
In the bowl of your stand mixer beat the butter and cream cheese until mixed together and creamy. Add the sugar and beat until fluffy.
Add one egg at a time beating to combine into the sugar mixture. Add vanilla and beat just until combined.
Add gluten free flour and salt to the wet ingredients. Beat just until a smooth batter forms.
Pour the cake batter into your greased bundt pan.
Bake at 300 degrees for 1 hour 30 minutes. The cake will be lightly browned and a toothpick will come out clean when inserted into the center.
Let the cake cool in the bundt pan for 10 minutes and then invert onto a cooling rack to finish cooling.
Serve the cake dusted with powdered sugar or with homemade whipped cream and sugar strawberries.
Bundt Pans
Frequently Asked Questions
Gluten free baking tends to require more moisture or oil than when you are using regular wheat flour. For this gluten free cream cheese pound cake recipe I added butter and cream cheese to make it moist and delicious.
If you are using a cake recipe that isn't turning out moist I would suggest adding a bit more oil or butter. You can also add mashed banana or applesauce to help your baked goods have more moisture.
Yes, gluten free baking in general takes a little bit longer to bake than a cake made with regular wheat flour. However, gluten free baked goods tend to brown faster. So you will want to test the cake with a tooth pick in the center to make sure it's actually done even if it looks browned.
Your cake should be a nice golden brown and a tooth pick inserted in the center of the cake should come out clean. You may need to bake your cake up to 5-8 minutes more. If your cake is already very brown, but not done in the center you will need to lower the oven temperature by 25 degrees and cook longer.
More Recipes You Might Enjoy
Gluten Free Coconut Cake
Gluten Free Hummingbird Cake
Easy Gluten Free White Cake
Gluten Free Cherry Almond Cake
Gluten Free Chocolate Mayonnaise Cake
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Gluten Free Cream Cheese Pound Cake
- Total Time: 1 hour 45 minutes
- Yield: 10 servings 1x
- Diet: Gluten Free
Description
This easy recipe for gluten free cream cheese pound cake is made in a bundt pan. This delicious dessert is moist and easy to bake. I dusted mine with powdered sugar and served the cake with strawberries.
Ingredients
1 ½ cups Unsalted Butter, softened
1 - 8 ounce package Cream Cheese, at room temperature
2 cups Granulated Sugar
6 large Eggs
2 tsp. Vanilla Extract
3 cups Gluten Free Flour
½ tsp. Sea Salt
Coconut Oil, for greasing pan
Fresh Strawberries
Homemade Whipped Cream, recipe in notes
Instructions
Preheat your oven to 300 degrees. Grease a 10-inch bundt pan with coconut oil and set aside.
In the bowl of your stand mixer beat the butter and cream cheese until mixed together and creamy. Add the sugar and beat until fluffy.
Add one egg at a time beating to combine into the sugar mixture. Add vanilla and beat just until combined.
Add gluten free flour and salt to the wet ingredients. Beat just until a smooth batter forms.
Pour the cake batter into your greased bundt pan.
Bake at 300 degrees for 1 hour 30 minutes. The cake will be lightly browned and a toothpick will come out clean when inserted into the center.
Let the cake cool in the bundt pan for 10 minutes and then invert onto a cooling rack to finish cooling.
Serve the cake dusted with powdered sugar or with homemade whipped cream and sugar strawberries.
Notes
For sugar strawberries I slice them into a bowl and then add 1-2 tablespoons of granulated sugar on top. Stir until coated with sugar and then let stand for 10 minutes before serving.
For homemade whipped cream add 1-2 cups of heavy whipping cream, ½ cup powdered sugar and 1 teaspoon of vanilla extract to your mixer. Using the whisk attachment beat on medium-high speed until stiff peaks form.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Cake
- Method: Baking
- Cuisine: Gluten Free
