Grain-Free Strawberry Cream Cheese Pound Cake
Grain-Free, Gluten-Free, Nut-Free, Dairy-Free option
Recipe by Whisk me Free
This loaf cake recipe is easy to bake up, and it's a delicious hybrid between pound cake and strawberry cheesecake! Add a few fresh berries on top and some grain-free powdered sugar to wow your friends and family. This is a perfect sweet treat to enjoy on a sunny spring afternoon or to share with the little ones after school!
Ingredients
Cake:- 3 eggs
- 1 cup neutral oil
- 1 cup sugar
- 1 cup Otto’s Naturals Cassava Flour
- 1 teaspoon Otto’s Naturals Grain-Free Baking Powder
- ½ cup strawberry jam
Cream cheese filling:
- ½ cup vegan (or non-vegan) cream cheese
- ⅓ cup sugar
- ⅓ cup vegan (or non-vegan) yogurt
- ¼ cup milk of choice
Icing:
- ¾ cup grain-free powdered sugar
- 1 Tablespoon water
- ¼ cup fresh berries
Instructions
- Preheat the oven to 180°/ 350°F. Grease and flour a loaf pan and set aside
- Whisk the sugar, oil and eggs together until smooth.
- Add the flour and baking powder and whisk until incorporated.
- n a separate bowl whisk together the cream cheese, yogurt, milk and sugar until smooth.
- Transfer ½ of the cake batter into your cake tin, spread ½ the jam on top, add all of the cream cheese filling and then the remaining jam and cake batter.
- Bake for 45-60 minutes or until lightly golden and springy to the touch and shouldn’t wobble in the center.
- As the cake cools, make the icing by mixing the powdered sugar and water together until smooth.
- Drizzle the icing on top of the cake and decorate it with chopped berries. Then slice and enjoy!
