Gluten Free Cranberry Cake
Who said cake can’t be healthy?! You MUST try my Gluten Free Cranberry Cake! Inspired by the cookbook Whole Food Cooking Every Day by Amy Chaplin, this cake has a delicious gluten free flour blend of almond flour and buckwheat flour.
The base of the cake is adapted from Amy Chaplin’s Almond Cake recipe. My twist is making this an orange cranberry cake by taking fresh cranberries and cooking them down in maple syrup, orange juice, orange zest and spices.
Gluten free cranberry cake made perfect for any time of year
November and December are known for cranberry pound cake, cranberry orange bundt cake, and cranberry cookies, heck even chocolate chip cookies. But this is your sign to make the perfect gluten free cake recipe without all the sugar.
What other flours can I use with this cake
You can use oat flour or coconut flour. Any type of gluten free flour blend can work but it will change the texture a little bit.
What kind of cake pan can I use
A rectangular 13×4 is great because it will make for a beautiful presentation. Also a regular round cake pan will work.
Pro Tip: if using a rectangular pan with the removable bottom, place it on a sheet pan before pouring the batter in.
I always get paranoid I’m going to knock the bottom out! But putting it on a sheet pan makes for an easier baking experience.
How long does this gluten free cranberry cake bake for
You will want to bake the cake for 35- 40 minutes. If using a round pan, it may take a few minutes longer.
Can I use dried cranberries
Using dried cranberries wouldn’t be the same as using fresh cranberries. I recommend using fresh cranberries only.
Can I use other types of pans
You can use a loaf pan or bundt pan however I have not tested this recipe out in those pans. If you want to use another pan, I would use a loaf pan over the bundt pan. Only because I don’t think this texture would do well in a bundt pan.
Also if using a loaf pan, you will want to increase your baking time.
Suggested toppings for Gluten Free Cranberry Orange Cake
You will love this cake as is! But if you insist on adding a little “extra” to this, give these toppings a try:
– chocolate drizzle
– scoop of vanilla ice cream
– whip cream
– additional fresh cranberry sauce
– spoonful of vanilla greek yogurt
Why I love this recipe
I’ve been addicted to the cookbook Whole Food Cooking Every Day.
I love baking gluten free recipes that are delicious, moist and something that my family will enjoy. This got rave reviews from my taste tasters AKA my family and this is toddler approved. (I mean can you argue with a 4 year old?)
This cranberry cake is clean! I love the fact maple syrup is only sweetener in this recipe.
I had all the dry ingredients in my pantry already.
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Looking for more gluten free baked treats? Be sure to check out my GF Lemon Cake with Berries and also my Nutella Pumpkin Muffins!
Let’s get baking!
Gluten Free Cranberry Cake
Equipment
- 13 x 4 rectangular pan or 9 inch round cake
- sheet pan to place underneath rectangular pan
- 2 medium mixing bowls
- medium sauce pan
- mixer hand mixer or kitchen aid mixer
Ingredients
Cranberries
- 12 ounces cranberries fresh
- 1 large orange juiced plus 1/2 of orange zest
- 1/4 cup maple syrup
- 1 tablespoon maple syrup
- 1/2 teaspoon allspice
- 1/2 teaspoon cinnamon
- 1/4 teaspoon cloves
For the cake
- 2 1/2 cups almond flour
- 1/4 cup buckwheat flour
- 1 teaspoon baking powder
- 2 large eggs room temp
- 1/2 cup maple syrup
- 1/4 cup coconut oil melted
- 1 tablespoon vanilla extract
- 1/4 teaspoon almond extract
- 1/2 teaspoon fine sea salt
- 3/4 cup sliced/slivered almonds unsalted, dry toasted
Instructions
- Preheat the oven to 350 degrees. Line the pan with parchment paper. Set the pan on top of a sheet pan.
- In a sauce pan over medium heat, combine the cranberries, juice of the orange, zest, maple syrup and the spices. Gently stir to combine and let the cranberries cook down. Continue to stir and when the cranberries start to pop and sauce starts to thicken, remove from the heat. Set aside.
- In a medium bowl, sift the almond flour, buckwheat flour and baking powder. Gently whisk to combine.
- In a mixer, add the eggs and beat for about a minute. Then add the syrup, both extracts, coconut oil, and salt. Stir to combine. Then add in the flour mixture and using a rubber spatula, mix until combined.
- Gently fold in the cranberry sauce.
- Pour the cake batter into the pan, making sure it is spread out evenly.
- Add the slivered almonds on top. Bake for 35 minutes, until cake is nice and golden and a toothpick inserted in the middle comes out clean.
- Carefully remove the cake and let it cool for 15 minutes before removing from the pan. Serve and enjoy!
