Cranberry Almond Cake (GF & DF)

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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 in a cast iron skillet topped with three sugared cranberries.

Ingredients For This Cranberry Almond Cake:

  • 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 on a plate alongside pinch bowls filled with vanilla ice cream, sliced almonds, and fresh cranberries.

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 separate 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).
  • Eggs & Butter – Make sure both are at room temperature.
    • Eggs – Add them to a bowl of warm water and let them sit for about 5 minutes.
    • Butter – 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.
Cranberry Almond Cake on a plate topped with ice cream and a sugared cranberry.

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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, Dairy-Free Recipes, Dessert, Easy Baking, Easy Dessert Recipes, Fall, Fruit, Gluten-Free Recipes, Holiday Recipes, Low Sodium
Servings: 6 + people
Author: Naomi

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, room temperature
  • 1 1/2 sticks Miyoko's Creamery European Style Cultured Vegan Butter, Unsalted, room temperature (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

  • Preheat the oven to 350° F.
  • 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 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 glass and cast iron before, and I personally feel it may need a bit more cranberries in the cast iron skillet.
  • Eggs & Butter: Make sure both are at room temperature.
  • Eggs: Add them to a bowl of warm water and let them sit for about 5 minutes.
  • Butter: 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:  

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2 Comments

  1. Would almond flour work? I have not used it yet, so have no experience.
    Sounds so yummy. Thanks for sharing.

    1. Hi! I would use either oat flour or a blend like this Bob’s Red Mill Paleo Baking Flour which is a combination of almond flour, arrowroot starch, organic coconut flour and tapioca flour. I wouldn’t recommend using just almond flour though because it absorbs a lot of moisture and you may end up needing to use more. I hope this helps! Let me know what you think once you try the cake. 😉

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