Gluten Free Cranberry Orange Cake with Almonds
This cranberry orange cake bursts with the vibrant flavors of tart cranberries and sweet maple syrup. This moist cake is a delightful treat for those with gluten sensitivities or anyone seeking a great dessert made with quality ingredients and no refined sugar.
Equipment
- 13 x 4 rectangular pan or 9 inch round cake
- sheet pan to place underneath rectangular pan
- 2 medium mixing bowls
- small sauce pan
- mixer electric 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 F. 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!
Notes
Notes:
This cake is great as is- but if you want a little extra- then add a scoop of vanilla ice cream or drizzle with a little whip cream. If you want to keep it healthy, add a touch of vanilla greek yogurt on top.
Using dried cranberries wouldn’t be the same as using fresh cranberries. I recommend using fresh cranberries only.
A rectangular 13×4 pan is great for this gluten free cranberry cake recipe because it will make for a beautiful presentation. Also a regular cake pan will work.
Storage: Store any leftovers in an air tight container in the fridge for up 3-4 days.
Nutrition
Calories: 460kcalCarbohydrates: 42gProtein: 12gFat: 30gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 47mgSodium: 221mgPotassium: 256mgFiber: 7gSugar: 26gVitamin A: 146IUVitamin C: 18mgCalcium: 185mgIron: 2mg
Tried this recipe?Let us know how it was!