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Coconut Sugar Pound Cake with Strawberries – Gluten Free

Course Dessert, Snack
Cuisine American
Keyword coconut sugar pound cake, gluten free poundcake
Prep Time 15 minutes
Cook Time 1 hour
Cool 40 minutes
Total Time 1 hour 15 minutes
Servings 12
Calories 360 kcal
Author Sharon

Ingredients

Instructions

  1. Stir the strawberries and can sugar together and refrigerate, covered, in a bowl for at least an hour. This will allow the juices to be released from the berries and give you some syrup
  2. Heat oven to 350 and line a loaf pan with parchment paper
  3. In a medium sized bowl, whisk together the ground almonds with the baking powder and set aside. In a separate bowl, using a hand mixer, mix together the butter, cream cheese and coconut sugar. Add eggs, one at a time, beating well after each. Add in the ground almonds, a little at a time. Stir in the vanilla
  4. Pour the batter into your parchment lined loaf pan and bake for 55-60 minutes
  5. Let cool in the pan for 20 minutes, then transfer the loaf to a wire rack and cool completely, about 20 minutes more
  6. Slice cake and top with strawberries, fresh fruit syrup and mint