Cranberry Cake

This Cranberry Cake is an easy one-layer vanilla cake with fresh cranberries, bright orange flavors and drizzled with a creamy dairy-free white chocolate drizzle making it perfect for the holidays! It’s gluten-free, dairy-free, paleo, refined sugar-free with low carb & keto sweetener options.

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Cranberry Cake Recipe for the holidays

Looking for an easy and festive cake to have in your back pocket for all the December festivities? This Cranberry Cake is a delicious one-layer vanilla cake with fresh cranberries, almond and orange zest. It comes together easily in just one bowl  and my family says it makes the perfect no-fuss dessert that is sure to make your holiday table shine or for your next holiday dinner party!

Looking for other ways to use up those seasonal cranberries? Other cranberry recipes we love include our Apple Cranberry Sauce,  Cranberry Shortbread Bars, Cranberry Truffles and Cranberry Christmas Cake

Why we love this holiday cake recipe

• The best part about this moist and decadent paleo cake is that it comes together so quick and easy. Just ONE bowl and NO mixer required.
• This cranberry recipe is also grain-free, gluten-free and dairy-free and includes a option to make this a vegan cake
• Another bonus is that this cake is refined-sugar free and can easily be low-carb or keto using your favorite sugar-free substitute and can be served for breakfast, an afternoon snack with a cup of coffee or dessert after Christmas dinner
• This cranberry cake can easily be made ahead of time as a healthy and delicious breakfast with your morning cup of coffee — or toss a few of these into your lunchbox to enjoy throughout the day.

Recipe Ingredients

Many cranberry cake recipes call for all purpose flour, butter, heavy cream and baking powder. Since we are trying to keep our cranberry cake grain-free and paleo-friendly, you are going to need:

Wet Ingredients:

How to make Cranberry Cake

1. Prepare for Baking: Preheat oven to 350 F. Line a 9×13-inch rectangle cake pan with parchment paper, leaving a slight overhang.
2. Mix the Wet Ingredients: In a large mixing bowl, beat together the eggs until smooth. Add the almond milk, maple syrup, melted coconut oil, orange juice, orange zest and vanilla and mix until smooth.
3. Add the Dry Ingredients: Place a fine mesh sieve over the bowl and sift in the baking soda, cinnamon, almond flour, coconut flour. Mix until batter is combined. Fold in 1/4 cup of the cranberries.
4. Assemble: Transfer batter to the prepared pan, spread the top evenly using an offset spatula. Top with remaining cranberries.
5. Bake: Bake in preheated oven for 35-38 minutes, or until toothpick inserted in the center comes out clean.
6. Let Cool: Remove from oven and allow to cool. Cut and slice into squares.

IF MAKING THE OPTIONAL WHITE CHOCOLATE TOPPING:

Tips for the Best Cranberry Cake

• Let Cake Cool Before Slicing: If your cake hasn’t completely cooled before you slice it, it could be too crumbly. Let it cool before serving so it’s nice and firm.
• Use Fresh Cranberries: This recipe is perfect during the fall and winter during fresh cranberry season! Frozen cranberries may also be substituted but be sure to add them frozen and not thawed as they may add too much moisture. You may also have to reduce the amount of frozen cranberries to 1/3 cup instead.

Variations

Want to switch up this cranberry recipe?

• Fresh or Frozen Berries – we love adding blueberries to add some extra moisture and sweetness.
• Nuts. We love adding chopped walnuts or pecans
• Spread a dollop or a smear of nut butter or dairy-free cream cheese on a slice for a delicious afternoon snack or after-dinner dessert

Make ahead and Storage

The great thing about this healthy cranberry cake is that it can easily be made ahead of time. Once the cake is fully cooled at room temperature, you can wrap the pan in plastic wrap and store it in the fridge for up to 3 days.

To store any leftover cake, simply transfer the cake to an airtight sealed container and store in the fridge for up to 5 days.

How to Freeze Cranberry Cake

If you want to freeze gluten free cranberry cake, I recommend wrapping it in a layer of aluminum foil followed by a layer of plastic wrap. It will stay good in the freezer for up to 3 months! When you’re ready to enjoy your frozen cake, just thaw it on the counter overnight before serving.

More holiday cake recipes:

Gluten Free Chocolate Cake

Gingerbread Cupcakes with White Chocolate Frosting

Apple Cider Spice Cake with Salted Caramel Drizzle

5 from 2 votes

Print

Cranberry Cake

Prep Time

12 mins

Cook Time

40 mins

Total Time

57 mins

 

This Cranberry Cake is an easy one-layer vanilla cake with fresh cranberries, bright orange flavors and drizzled with a creamy dairy-free white chocolate drizzle making it perfect for the holidays! It's gluten-free, dairy-free, paleo, refined sugar-free with low carb & keto sweetener options.

Course: Dessert

Cuisine: American

Keyword: cranberry cake, cranberry dessert, white chocolate cranberry

Servings: 12 servings

Calories: 226 kcal

Author: Kelly

Ingredients

For the cake

• 2 large eggs room temperature
• 1/4 cup unsweetened almond milk
• 1/2 cup maple syrup OR may sub with Lakanto maple syrup for low carb / keto
• 1/4 cup organic refined coconut oil , melted and slightly cooled - may also sub with vegan butter (not paleo), ghee or unsalted grass-fed butter if not dairy-free
• 1/2 tablespoon fresh orange juice
• 1 tsp orange zest
• 1 teaspoon vanilla extract OR 1/2 tsp almond extract
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon , optional
• 1/8 teaspoon fine sea salt
• 2 1/3 cups superfine blanched almond flour
• 1/2 cup coconut flour
• 1/2 cup fresh cranberries + more sugared cranberries for garnish, if desired

For the optional white chocolate topping

• 1/4 cup 1/4 cup raw cacao butter, chopped + 2 teaspoons maple syrup , you may also sub with 1/4 cup melted dairy-free White Chocolate Chips (from Nestle Tollhouse or Walmart's Great Value brand) or Lily's Sweets White Chocolate Chips if not dairy-free or paleo)

Instructions

1. Preheat oven 350 degrees F. Line a 9x13-inch rectangle cake pan, leaving a slight overhang.

2. In a large mixing bowl, beat together the eggs until smooth. Add the almond milk, maple syrup, melted coconut oil, orange juice, orange zest and vanilla and mix until smooth.

   

3. Place a fine mesh sieve over the bowl and sift in the baking soda, optional cinnamon, salt, almond flour and coconut flour. Mix until batter is combined. Fold in 1/4 cup of the cranberries.

   

4. Transfer batter to the pan, spread the top evenly using an offset spatula.

   

5. Top with remaining cranberries and bake in preheated oven for 35-40 minutes, or until toothpick inserted in the center comes out clean.

   Remove from oven and allow to cool.

   

FOR THE OPTIONAL WHITE CHOCOLATE TOPPING

1. Meanwhile, prepare the white chocolate drizzle if using homemade.

2. In a small saucepan over very low heat (or alternatively in a heat-safe bowl over a double-boiler) melt the cacao butter and coconut oil until smooth. Remove from heat and stir in the maple syrup and vanilla. Allow to cool down then drizzle over cake.
   

3. Cut and slice into squares.

   

Nutrition Facts

Cranberry Cake

Amount Per Serving (1 serving)

Calories 226 Calories from Fat 144

% Daily Value*

Fat 16g25%

Saturated Fat 4g20%

Carbohydrates 17g6%

Fiber 4g16%

Sugar 8g9%

Protein 6g12%

* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.