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Cranberry Cake

This Cranberry Christmas Cake is a delicious soft vanilla cake filled with fresh cranberries and served with a warm buttery sauce making it perfect for the holidays! It's gluten-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

Ingredients

For the cake

  • 2 large eggs room temperature
  • 1/4 cup unsweetened almond milk
  • 1/2 cup maple syrup OR may sub with 1/3 cup 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
  • 2 1/3 cups superfine blanched almond flour
  • 1/2 cup coconut flour
  • 1 teaspoon baking soda
  • 1/8 teaspoon fine sea salt
  • 1/2 cup fresh cranberries

For the optional white chocolate topping

  • 1/2 cup ghee , may also sub with unsalted grass-fed butter OR butter-flavored coconut oil for dairy-free
  • 2 tablespoons pure maple syrup OR may sub with 1 Tbsp Lakanto maple syrup for low carb / keto
  • 1/4 cup pure coconut cream , we like the one from Trader Joe's. Or you can also scoop out the thickened part of a chilled overnight can of full-fat coconut milk
  • 1 tsp vanilla extract

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.

    Top shot of ingredients for lemon gluten free donut batter in a clear bowl
  3. Add the baking soda and salt. Place a fine mesh sieve over the bowl and sift in the 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

FOR THE OPTIONAL WARM BUTTER SAUCE

  1. Meanwhile, prepare the buttery sauce, if using.

  2. Combine the ghee, maple syrup and coconut cream in a small saucepan over medium heat, while continuously stirring.

    Once melted, turn up the heat and boil for one minute, until thick and bubbly. Remove from heat and stir in the vanilla. Pour hot sauce over warmed cake.Top with sugared cranberries (optional).

    Far side view of a square of orange cranberry Christmas 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.