Whole Living Daily

G-Free Friday: Berry-Cream Poundcake

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Need an easy dessert to bring to the park this weekend? This light batter just needs about an hour in the oven to yield a buttery, delicious pound cake for spring.

Berry-Cream Pound Cake (Gluten-Free, Dairy-Free)
Adapted from: GlutenFreeEasily

1/4 cup grapeseed, canola, or safflower oil
2 Tablespoons extra-virgin olive oil
1/2 cup + 2 Tablespoons raw sugar (regular sugar also works)
1 teaspoon vanilla
2 eggs
1/2 cup full-fat coconut milk
1/2 cup sorghum flour
1/4 cup + 2 Tablespoons potato starch
1/4 cup tapioca starch
3/4 teaspoon guar gum (xanthan gum not recommended)
1/4 teaspoon salt
1 teaspoon baking powder
1 cup sliced strawberries (or other small berries)
Extra oil/sugar for pan

1. Preheat oven to 350F. Oil and sugar an 8"x4" pan. Set aside.

2. In the bowl of a mixer, combine oils, sugar, vanilla, eggs, and coconut milk. Add flours, guar gum, salt, and baking powder. Mix for two minutes or until a smooth batter has come together.

3. Fold in strawberries or other berries.

4. Pour into prepared pan. Bake 60-65 minutes, or until top is golden and toothpick comes out clean.

5. Remove from oven and run a knife around the edge of the cake. Let cool in pan for 10 minutes, then invert onto plate to finish cooling. Store in refrigerator.

For more delicious gluten-free desserts, head here.

Jennifer bakes her gluten-free heart out on her blog, The Cinnamon Quill, and maintains the gluten-free recipe online database Gluten Free Feed.

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Comments (1)

  • This "cake" appears to be doughy in the center. I know that GF baked goods are not as light as regular-flour based cakes; but, has the cake here really been baked completely?

    I understand that GF baked goods need additional support and that--usually--the sides of the pan are left ungreased. Maybe 2 smaller pans might help...? ...or perhaps, the berries are best left out of the batter and only placed on top of the cake--when it is served? I find pans that are waxed paper-lined and greased--bottom only--work best for fragile cakes.

    I'm afraid my son-in-law won't be seeing this dessert until I see a recipe with a better result.

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