Gluten Free Cream Cheese Pound Cake
a hassle-free No-Mixer Gluten Free Cream Cheese Pound Cake, just roll up your sleeves and 5 minutes later it’s already in the oven! ❤
Chef & Original Recipe Owner
I made this Gluten Free Cream Cheese Pound Cake for the first time today and it came out incredible! SUPER easy to prepare and very yummy! Thank you! :))
When it comes to cheesecakes, there’s nothing like a fluffy, rich cake that promises maximum flavor with minimal effort. In other words, this will be your favorite recipe!
After all, it’s a hassle-free cream cheese pound cake that requires no mixer, no separating eggs, and you’ll have it baking in your oven in just 5 minutes!
This cake is soft and moist, with a heavenly flavor and texture that’ll melt your heart! Sometimes, the simpler the cake, the tastier it is! This is definitely the case here: a sinfully easy and delicious cheese pound cake.
Bonus: insatiable apetite for cheescakes? how about you give this Easy 4 Ingredient Cheesecake Recipe a try?
FAQ: Will gluten-free flour work in a cake?
What makes gluten-free cakes dry?
Is it possible to use less sugar? Will it work with half the amount?
The cake isn’t very sweet naturally, so we don’t recommend using less sugar. However, you can use a sweetener instead.
Should I take the cake out of the oven immediately after baking, or turn the oven off and leave the cake inside to rest?
When you touch the cake and it feels firm and ready, just take it out of the oven. There’s no need to leave it in the oven.
It collapsed when I took it out of the oven… why?
You probably didn’t bake it for enough time. If the cake sinks, this means it needs to bake for a longer period.
Should I keep this cake in the refrigerator?
You don’t have to. This cheesecake can stay out for up to 2 days.
Can I use cornflour instead of flour?
No, this amount of cornflour is too much for the cake. But you can use gluten-free flour if you want.
Can I replace the sugar with a sweetener?
Can celiacs eat gluten-free cakes?
Can you make it without the coconut and sour cream?
Why does this Cheesecake use oil?
We add oil because this is also a pound cheesecake, not a traditional cheesecake.
Gluten Free Cream Cheese Pound Cake
Ingredients of gluten free cream cheese pound cake
- 3 large eggs (or 4 medium eggs)
- 1 1/2 cups granulated sugar
- 3 teaspoons vanilla sugar (0.5 ounces, 20 gram, or 2 packets)
- 2 1/4 cups 9% Quark creamy soft cheese (500 grams (or Fage yogurt, or a combination of low-fat cream cheese and light sour cream))
- 2 tablespoons sour cream
- 1/2 a cup of vegetable oil (sunflower oil or coconut oil)
- 2 tablespoons shredded coconut
- 1 tablespoon lemon juice (freshly squeezed)
- 1 teaspoon vanilla extract
- 2 cups flour (minus a tablespoon)
- 3 teaspoons baking powder
gluten free cream cheese pound cake instruction
- Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius).
- In a large bowl, whisk the eggs, sugar, and vanilla sugar until well mixed.
- Whisk in the cream cheese, sour cream, and oil until smooth.
- Add the flour, coconut, lemon juice, vanilla extract, and baking powder. Mix well until smooth.
- Line your pan(s) with baking paper. Don’t oil them.
- Pour the batter equally into the pan(s).
- Bake for about 40 to 45 minutes (don’t use fan mode) until the cake is golden brown and a toothpick (or thin wooden skewer) comes out clean when inserted into the center of the cake.
- Take out the cake and let it cool.
- Top with dulce de leche or powdered sugar. Enjoy!
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I made the Gluten Free Cream Cheese Pound Cake as well and it came out excellent!
Just took it out of the oven! Hot hot hot!
Thank you so much, Mali for a wonderful cake!
The pound cake. Excellent. Delicious, soft, and light. Came out just like in the picture. A very successful recipe. Thanks!
Oh, and we almost forgot!
This Cream Cheese Pound Cake recipe is a part of our “ShareTheCook Originals” Series, Click NOW for more fun ideas you don’t wanna miss!
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