Dairy and gluten-free cranberry almond cake
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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
- Preheat the oven to 350° F.
- Spray an 8 x 8 glass pan with cooking spray, or use an ungreased cast iron skillet.
- Cover the bottom with whole cranberries.
- Top with pecans or almonds (which are my favorite) and 1/2 cup sugar.
- In a separate mixing 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.
- Bake for 35 minutes in a glass pan, or for 45-50 minutes in a cast iron skillet.
- 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.