Cranberry Pound Cake With Cream Cheese Icing


October 18, 2022

This cranberry pound cake with cream cheese streusel icing is the perfect breakfast cake to make ahead for cozy winter mornings.

cranberry pound cake

Gluten Free Cranberry Pound Cake With Cream Cheese Icing

It’s officially cold weather baking season, which is my favorite season for baking thanks to all the warm and cozy flavors. One of those flavors that I think often gets overshadowed by apples and pumpkin is cranberry! I LOVE making cranberry baked goods during the fall and winter. Luckily living in Massachusetts we have an abundance of fresh local cranberries growing in cranberry bogs all around us. Their tart flavor is perfect for balancing out the sweetness of fall and winter baked goods. My personal favorite is to use them for making this delicious gluten free cranberry pound cake with cream cheese icing.

Ingredients You Need For Cranberry Pound Cake With Cream Cheese Icing

  • Gluten Free Flour: If you want this cake to be gluten free then you need to use a gluten free flour. I personally love using this 1:1 flour from Bob’s Red Mill.
  • Gluten Free Oat Flour: I love baking with gluten free oat flour, and you can make it right at home.
  • Baking Powder: Baking powder will help give the coffee cake a little rise.
  • Salt: Salt may seem out of place in a sweet baked good recipe but it actually improves the taste of the recipe.
  • Milk: You can use any milk of choice, dairy free or not.
  • Eggs: Eggs help to give this cranberry coffee cake a fluffy and light consistency, while also helping to hold the cake together.
  • Coconut Oil: Coconut oil has a high smoke point, which makes it perfect for baking.
  • Honey: Honey helps to give this cranberry pound cake a lightly sweet flavor and added dimension.
  • Coconut Sugar: Coconut sugar has a rich flavor to it that I love using in baked goods instead of traditional cane sugar.
  • Vanilla: Vanilla adds a depth of flavor to this recipe. I always opt for a high quality vanilla extract as it really makes a big difference in the overall flavor.
  • Fresh or Frozen Cranberries: I personally like to use fresh cranberries for this recipe, but if you can’t find them in season in stores near you then you can use frozen cranberries as well.
  • Cream Cheese: Cream cheese is excellent for making a slightly sweet breakfast cake icing. If you are dairy free you can also use a dairy free cream cheese.
  • Powdered Sugar: Powdered sugar is essential for the cream cheese icing. This is my favorite less processed version that I buy every time.

Tips For Making The Best Cream Cheese Icing

  • When making the cream cheese icing start by whipping the cream cheese with the milk until smooth.
  • Once the cream cheese is whipped slowly add the confectionary sugar in. Don’t add the sugar too fast or you will end up with a white cloud of sugar all over your countertops.

How To Store Cranberry Pound Cake

Store your cake in an airtight container in the refrigerator for three days, or freeze for longer term storage. Personally, this cranberry coffee cake usually doesn’t even last three days in our house, but the key to keeping it nice and moist is to make sure you store it in an airtight container right away.

If you choose to freeze your coffee cake, cut the cake into individual slices and wrap in parchment paper. Then place your sliced cranberry coffee cake in a freezer safe ziploc bag in the freezer. Since you will need to thaw your coffee cake if you choose to freeze it, I would recommend also freezing some cream cheese icing to top your coffee cake with when you take it out of the freezer.

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cranberry pound cake

Cranberry Pound Cake With Cream Cheese Streusel Icing

  • Author: Megan Faletra
  • Prep Time: 20 min
  • Cook Time: 40 min
  • Total Time: 1 hour
  • Category: Breakfast
  • Method: Baked
  • Cuisine: American
  • Diet: Gluten Free


This cranberry pound cake with cream cheese streusel icing is the perfect breakfast cake to make ahead for cozy winter mornings.


Units Scale

Cranberry Pound Cake Ingredients

  1. 1 cup gluten free flour
  2. 2 cups gluten free oat flour
  3. 2 tsp baking powder
  4. 1/2 tsp salt
  5. 1/2 cup milk
  6. 2 eggs
  7. 8 tablespoons coconut oil
  8. 1/2 cup raw honey
  9. 1/2 cup coconut sugar
  10. 1 tsp vanilla
  11. 2 cups cranberries (fresh, cut in halves)
  12. 1 cup walnuts (optional)

Cream Cheese Icing

  1. 4 oz cream cheese
  2. 2 cups powdered sugar
  3. 2 tablespoons milk


  1. Preheat oven to 350 F and grease a 9″ round baking dish.
  2. Combine gluten free flour, oat flour, salt, and baking powder in a medium size bowl and whisk throughly to remove any clumps.
  3. Next, using a high-speed mixer (or hand mixer) combine almond milk, coconut oil (room temperature), eggs, honey, coconut sugar, and vanilla.
  4. Continue to mix wet mixture on a medium speed until well combined.
  5. Next, add dry mixture to wet mixture, and slowly continue mixing until well combined, and no clumps remain.
  6. Gently fold your cranberries and walnut into the batter and pour batter into prepared baking pan.
  7. Bake for roughly 35-40 minutes, or until the center of the batter has cooked through.
  8. Once the cranberry pound cake has cooled throughly ice the cake with coconut icing in any pattern you prefer, or you could also simply sprinkle a little powdered sugar on top for a very mild sweetness.

Cream Cheese Icing

  1. Using a high speed mixer or hand mixer, begin to whip the cream cheese icing ingredients together.
  2. Whip on high for roughly 3-4 minutes or until smooth, and then scoop into an icing bag (can also use a ziplock bag).
  3. Using a small round icing tip, or by simply cutting a small hole in the corner of a ziplock bag, ice the cake in whatever pattern you prefer.

Keywords: cranberry pound cake

Megan Faletra, MS, MPH, RDN

Megan Faletra, MS, MPH, RDN

Megan is a maternal-child health dietitian and mom of two. With nearly a decade of experience working in maternal-child nutrition both domestically and abroad, Megan is passionate about supporting mothers and their little ones through pregnancy, postpartum, and beyond.

Megan especially loves helping to nourish families with simple, delicious recipes that both children and adults will enjoy. All of the recipes at MADRE are gluten free, and focused on celebrating food culture, seasonality, and supporting the nutritional needs of growing children, mothers, and families.

Megan holds a MS in Nutrition and MPH in Global Health from Tufts University, and received her dietetic license (RDN) from Brigham and Women's Hospital. She has advanced training in pediatric nutrition and baby led weaning, and is currently working towards becoming a certified lactation consultant.

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Mom of two girls under two, and registered dietitian specializing in prenatal, postpartum, and infant wellness. My passion for supporting moms and babies began more than a decade ago, but nothing made me more committed to helping moms and babies thrive than going through my own pregnancy and postpartum journey.

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