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Cranberry Almond Cake (GF & DF)

Cranberry Almond Cake! A sweet and wonderfully tart fall dessert that’s perfect for the holidays! This cake is also dairy and gluten-free.   Cranberry Almond Cake - Blog-1
Ingredients For This Cranberry Almond Cake:
This cake is sweet and tender, and the cranberries are tart making it the perfect dessert.
  • Whole Fresh Cranberries
  • Nuts – Slice Almonds or Pecans
  • Organic Raw Cane Sugar
  • Eggs
  • Vegan Butter
  • Oat Flour
By the way, this recipe comes courtesy of my mom (I’m not sure who she got it from. I wish I could take credit for it but I can’t. I will share it with you all though). She makes it every year and I love it. To make this dessert fit my cooking style, I have chosen to make it dairy and gluten-free. Cranberry Almond Cake - Blog-2
How To Assemble This Dessert:
  • Add the cranberries to a glass pan or cast iron skillet. Top with nuts and 1/2 cup sugar.
  • To a seperate bowl, with a hand mixer, cream together the remaining 1 cup sugar, eggs and butter. Add the flour and mix until just combined. Pour over the top of the cranberries. That’s it! 
How To Serve This Cranberry Cake:
  • Feel free to garnish with sugared cranberries. This isn’t apart of the original recipe, but I think it adds such a festive touch. Also serve with vanilla bean ice cream.
Helpful Tips:
  • Cranberries – You can use frozen fresh for this recipe. (When cranberries are in season, I usually buy a number of bags and throw them in the freezer for later).
  • Butter – Let it come to room temperature — it needs to be soft and not melted. Also, I would not recommend melting it in the microwave, because if it gets too melty it will mess up the cooking process.
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Cranberry Almond Cake (GF & DF)

A sweet and wonderfully tart fall dessert that's perfect for the holidays!
Prep Time5 mins
Cook Time45 mins
Total Time50 mins
Course: Dessert
Cuisine: American
Keyword: Cake, Cranberry, Cranberry Cake, Cranberry Recipes, Dessert, Easy Baking, Easy Dessert Recipes, Fall, Fruit, Holiday Recipes, Low Sodium, Thanksgiving
Servings: 6 + people

Ingredients

  • 2 cups Ocean Spray Fresh Cranberries, whole
  • 1/2 cup Pecans or Sliced Almonds, chopped
  • 1 1/2 cup Florida Crystals Organic Raw Cane Sugar (linked below)
  • 2 Eggs
  • 1 1/2 sticks Miyoko's Creamery European Style Cultured Vegan Butter, Unsalted (linked below)
  • 1 cup Bob's Red Mill® Gluten-Free Whole Grain Oat Flour
  • So Delicious Dairy-Free Oatmilk Creamy Vanilla Bean Frozen Dessert, or vanilla ice cream of choice

Instructions

  • Spray an 8 x 8 glass pan with cooking spray, or use an ungreased cast iron skillet. 
  • Cover the bottom with whole cranberries.
  • Top with pecans or almonds (which are my favorite) and 1/2 cup sugar
  • In a separate mixing bowl, with a hand mixer, cream together the remaining 1 cup sugar, eggs and butter
  • Add the flour and mix until just combined. Pour over the top of the cranberries. 
  • Bake at 350° F for 35 minutes in a glass pan, or for 45-50 minutes in a cast iron skillet. 
  • Serve topped with sugared cranberries and vanilla bean ice cream!

Notes

  • If using a cast iron skillet: You may want to add another 1/2 cup of cranberries or so. I have cooked this dessert in both pans before, and I personally feel it may need a bit more cranberries in the cast iron pan.
  • Butter: Let it come to room temperature -- it needs to be soft and not melted. Also, I would not recommend melting it in the microwave, because if it gets too melty it will mess up the cooking process. 
NOTE:   * Did you make this recipe? Tag @alifedelicious on Instagram and hashtag it #alifedelicious * Be sure to click the Yum button, which will allow you to save this recipe to your Yummly recipe box.

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