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+ servings
Close-up view of a square of cranberry cake on a white square plate

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.

Course Dessert
Cuisine American
Keyword cranberry cake, cranberry dessert, white chocolate cranberry
Prep Time 12 minutes
Cook Time 40 minutes
Total Time 57 minutes
Servings 12 servings
Calories 226 kcal
Author Kelly


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)


  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.

    Top shot of ingredients for lemon gluten free donut batter in a clear bowl
  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.

    Pumpkin roll dry ingredients being sifted into a bowl of wet ingredients
  4. Transfer batter to the pan, spread the top evenly using an offset spatula.

    Top view of almond flour pie crust in a square baking pan
  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.

    Top view of baked cranberry coffee cake in a cake pan


  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.
    Top view of cream cheese frosting for low carb carrot cake in a bowl
  3. Cut and slice into squares.

    Top view of a square of cranberry cake on a white square plate
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.