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Gluten Free Cream Cheese Pound Cake

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  • Author: Elaine VanVleck
  • Total Time: 1 hour 45 minutes
  • Yield: 10 servings 1x
  • Diet: Gluten Free


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.



1 1/2 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
1/2 tsp. Sea Salt
Coconut Oil, for greasing pan
Fresh Strawberries
Homemade Whipped Cream, recipe in notes


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.


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, 1/2 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