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Cream Cheese Pound Cake | Eggless Cream Cheese Pound Cake Recipe
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5 from 1 vote

Cream Cheese Pound Cake

Its grace is in its simplicity. A hefty, buttery pound cake with a distinct tang and richness from the cream cheese. The crumb is incredibly soft, imparting a silky-smooth texture!
Prep Time20 minutes
Cook Time40 minutes
Course: Cakes, Dessert
Cuisine: American
Servings: 10 slices
Calories: 310kcal
Author: Natasha Minocha

Ingredients

  • 1 1/4 cup All-purpose flour
  • 1 cup Wholewheat flour
  • 2 tsp Baking powder
  • 1/4 tsp Baking soda
  • 1/8 tsp Salt
  • 3/4 cup Raw sugar You can use regular white sugar
  • 1 1/4 cup Light coconut milk You can use any milk of your choice
  • 1.5 tbsp Apple cider vinegar
  • 1/2 cup Cream cheese, room temperature
  • 1/3 cup Coconut oil, slightly chilled, not melted You can use butter at room temperature
  • 1.5 tsp Vanilla bean paste / Vanilla extract

Cream Cheese Frosting

  • 1/4 cup Cream cheese, softened
  • 1/4 cup Icing sugar
  • 1/2 tsp Vanilla bean paste / Vanilla extract
  • 1-2 tsp Milk Optional
US Customary - Metric

Instructions

  • Preheat your oven to 180C. Grease your bundt pan very very well. You can also use an 8" or 9" round cake tin.
  • In a small bowl, mix the coconut milk and apple cider vinegar. Set aside for a few moments.
  • While the milk curdles, sift all-purpose flour, whole wheat flour, baking powder, baking soda, and salt.
  • Whisk in the raw sugar.
  • In another bowl, using an electric beater, cream coconut oil and cream cheese till light and fluffy. This will take 2-3 minutes.
  • Add in the curdled milk along with vanilla bean paste.
  • Add the dry ingredients to it to form a thick, smooth batter.
  • Pour the batter into the prepared Bundt pan and bake at 180 C for 30-35 minutes or until a skewer inserted in the thickest part of the cake comes out clean.
  • Allow to cool in the pan for 20-25 minutes before turning it out on a cooling rack.

Cream Cheese Glaze ( optional)

  • Whisk together the cream cheese until fluffy. Add the icing sugar and vanilla bean paste ( or vanilla extract) to make a thick glaze. You may need to add a teaspoon or so of milk.
  • Refrigerate this for 5-10 minutes and then spoon over the cooled cake. Let it set for a few minutes.
  • Add some sprinkles and edible flowers if you wish and serve. Enjoy!

Nutrition

Serving: 1 Slice | Calories: 310kcal | Carbohydrates: 43g | Protein: 5g | Fat: 13g | Saturated Fat: 10g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 12mg | Sodium: 240mg | Potassium: 69mg | Fiber: 1g | Sugar: 20g | Vitamin A: 158IU | Vitamin C: 0.001mg | Calcium: 85mg | Iron: 2mg