CRANBERRY ALMOND CAKE (GF, DF, REFINED SUGAR-FREE)
on Jan 15, 2026
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A festive holiday cake that’s ready for its grand entrance! Simple yet elegant, this Cranberry Almond Cake is too good to pass up.
I’m all about sharing recipes that will impress without the fuss, especially during the holiday season! This Cranberry Almond Cake meets all my criteria: simple, minimal cleanup, and (most importantly) a joy to eat.
Light, fluffy, and moist, the almond cake is sweetened with pure maple syrup and filled with delectably tart cranberries.
It’s not overly sweet which is why I plan to serve it to my family this Christmas as part of our holiday morning festivities.
Everything comes together in one bowl, so there’s minimal cleanup to do after. That means more time with family and friends, and less time in the kitchen.
One bite of this cake, and have a feeling it’ll earn a permanent spot in your holiday traditions, too. Enjoy!
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Key Ingredients for Cranberry Almond Cake
It doesn’t get much easier than this one-bowl cake recipe! Here’s what you’ll need to make this delectable treat this season.
- Gluten-Free All-Purpose Flour: GF baking is tricky enough, which is why I like to rely on a gluten-free flour blend such as @bobsredbill 1 to 1 Gluten-Free Baking Flour.
- Almond Flour: This gluten-free flour helps create a fluffy and irresistibly tender crumb, and adds that nutty flavor.
- Baking Powder and Baking Soda: Two key ingredients for just about every cake.
- Eggs: Three eggs keep the cake together, ensuring it doesn’t fall apart while baking. I haven’t tried an egg-free version.
- Maple Syrup: This natural sweetener gets a lot of love during this time of year!
- Olive Oil: It may seem odd to add a savory oil to cake, but I promise you won’t taste it. You’ll only notice how well the cake is balanced, and how the sweetness of the berries and almonds really shines through.
- Nut Milk: Any type of nut milk, or even dairy milk, will do. Just be sure it’s at room temperature so the batter is nice and smooth.
- Vanilla and Almond Extract: Both add warmth and dimension, but vanilla is more of a sweet flavor, while the almond extract really enhances the nuttiness of the cake.
Pin this recipe for later!
Pin It- Fresh Cranberries: Tart, antioxidant-rich cranberries are truly a seasonal favorite. If you can only find frozen cranberries, it may affect the overall consistency and texture of the cake. I’d suggest adding them frozen instead of thawing them out to avoid too much moisture releasing into the batter.
- Garnishes: To really take this cake to the next level, I like to top it with some sliced almonds and a bit of powdered sugar for dusting. You could also add some sugared rosemary sprigs or cranberries for an extra touch of winter wonder.
Step-by-Step Instructions for Cranberry Almond Cake
To begin, preheat the oven to 350°F. Grease and line an 8-inch cake pan with parchment paper.
In a medium bowl, whisk together the gluten-free flour, almond flour, baking powder, baking soda, and salt.
In a separate large bowl, whisk the eggs, maple syrup, olive oil, almond milk, vanilla extract, and almond extract.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined and being careful not to overmix.
Gently fold in the cranberries.
Pour the batter into the prepared loaf pan and smooth the top. Scatter sliced almonds over top.
Bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool fully in the pan on a wire rack. Turn the cake out and dust it with powdered sugar. Slice and enjoy!
More Gluten-Free Cakes To Try:
- Gluten-Free Strawberry Almond Cake
- Chocolate Cake with Strawberry Frosting and Chocolate-Covered Strawberries
- Gluten-Free Cinnamon Swirl Coffee Cake
- Upside Down Gluten-Free Molten Lava Cake
CRANBERRY ALMOND CAKE (GF, DF, REFINED SUGAR-FREE)
Ingredients
- 1 ½ cups gluten-free all-purpose flour
- ½ cup almond flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 3 eggs, at room temperature
- ¾ cups pure maple syrup
- ⅓ cup olive oil
- ½ cup unsweetened almond milk, at room temperature
- 1 ½ teaspoons vanilla extract
- 1 teaspoon almond extract
- 1 ¾ cups fresh cranberries
- Sliced almonds for topping
- Monkfruit sweetener or powdered sugar, for dusting on top (optional)
Instructions
- Preheat the oven to 350°F. Grease and line an 8-inch cake pan with parchment paper.
- In a medium bowl, whisk together the gluten-free flour, almond flour, baking powder, baking soda, and salt.
- In a separate large bowl, whisk the eggs, maple syrup, olive oil, almond milk, vanilla extract, and almond extract.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined and being careful not to overmix.
- Gently fold in the cranberries.
- Pour the batter into the prepared loaf pan and smooth the top. Scatter sliced almonds over top.
- Bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool fully in the pan on a wire rack. Turn the cake out and dust it with powdered sugar. Slice and enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
