CRANBERRY ALMOND CAKE (GF, DF, REFINED SUGAR-FREE)

CRANBERRY ALMOND CAKE (GF, DF, REFINED SUGAR-FREE)

This light, fluffy Cranberry Almond Cake is made with almond flour, pure maple syrup, and tart cranberries, coming together in one bowl for an easy, not-too-sweet holiday bake that feels special without the effort.

Prep Time15

Cook Time50

Total Time1 5

Course: Desserts, Snacks

Cuisine: American

Keyword: Christmas Desserts, Cranberry cake, Cranberry recipes, Gluten-free cake

Servings: slices

Author: Olivia Adriance

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!

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