Dairy and gluten-free cranberry almond cake

share

This blog first appeared in A Life Delicious.

Ingredients For This Cranberry Almond Cake:

  • Whole Fresh Cranberries
  • Nuts – Slice Almonds or Pecans
  • Organic Raw Cane Sugar
  • Eggs
  • Vegan Butter
  • Oat Flour

 

By the way, this recipe comes courtesy of my mom (I’m not sure who she got it from. I wish I could take credit for it but I can’t. I will share it with you all though). She makes it every year and I love it.

To make this dessert fit my cooking style, I have chosen to make it dairy and gluten-free.

How To Assemble This Dessert:

  • Add the cranberries to a glass pan or cast iron skillet. Top with nuts and 1/2 cup sugar.
  • To a separate bowl, with a hand mixer, cream together the remaining 1 cup sugar, eggs and butter. Add the flour and mix until just combined. Pour over the top of the cranberries. That’s it!

 

How To Serve This Cranberry Cake:

  • Feel free to garnish with sugared cranberries. This isn’t apart of the original recipe, but I think it adds such a festive touch. Also serve with vanilla bean ice cream.

 

Helpful Tips:

  • Cranberries – You can use frozen fresh for this recipe. (When cranberries are in season, I usually buy a number of bags and throw them in the freezer for later).
  • Eggs & Butter – Make sure both are at room temperature.
    • Eggs – Add them to a bowl of warm water and let them sit for about 5 minutes.
    • Butter – It needs to be soft and not melted. Also, I would not recommend melting it in the microwave, because if it gets too melty it will mess up the cooking process.

Instructions

  1. Preheat the oven to 350° F.
  2. Spray an 8 x 8 glass pan with cooking spray, or use an ungreased cast iron skillet.
  3. Cover the bottom with whole cranberries.
  4. Top with pecans or almonds (which are my favorite) and 1/2 cup sugar.
  5. In a separate mixing bowl, with a hand mixer, cream together the remaining 1 cup sugar, eggs and butter.
  6. Add the flour and mix until just combined. Pour over the top of the cranberries.
  7. Bake for 35 minutes in a glass pan, or for 45-50 minutes in a cast iron skillet.
  8. Serve topped with sugared cranberries and vanilla bean ice cream!

 

Notes

  • If using a cast iron skillet: You may want to add another 1/2 cup of cranberries or so. I have cooked this dessert in glass and cast iron before, and I personally feel it may need a bit more cranberries in the cast iron skillet.
  • Eggs & Butter: Make sure both are at room temperature.
  • Eggs: Add them to a bowl of warm water and let them sit for about 5 minutes.
  • Butter: It needs to be soft and not melted. Also, I would not recommend melting it in the microwave, because if it gets too melty it will mess up the cooking process.

Recipe | Cranberry almond cake (GF and DF)