Cranberry Almond Cake (GF & DF)

Naomi Cook
by Naomi Cook
6 + people
50 min

Cranberry Almond Cake! A sweet and wonderfully tart fall dessert that’s perfect for the holidays! This cake is also dairy and gluten-free.

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.

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.

For more dessert recipes, please give these a try:



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Cranberry Almond Cake (GF & DF)
Recipe details
  • 6  + people
  • Prep time: 5 Minutes Cook time: 45 Minutes Total time: 50 min
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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
  • 2 Eggs, room temperature
  • 1 1/2 sticks Miyoko's Creamery European Style Cultured Vegan Butter, Unsalted, room temperature
  • 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!
Tips
  • 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.
Naomi Cook
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