The Kitchn, though more of a “traditional” recipe site (full gluten, dairy, etc.) is one of my favorites for recipe and cooking design inspiration, and one of my favorite tools in my never-ending quest for delicious GFDF recipe ideas. This recipe was inspired by Faith’s own Cranberry Cake recipe, which can be found here. The flavor of the fresh cranberries really pop against the sweet crumb of the cake. I’ve made this cake twice now, once using spelt flour (not gluten-free, but lower in gluten than traditional flour for those that can tolerate it) and coconut sugar, which yields a slightly darker cake, and once using Jules Gluten Free All Purpose Flour and organic cane sugar. Both turned out deliciously, so whichever flour or sugar suits your dietary needs is the one I suggest you use! To make the bread dairy-free, I used Earth Balance Soy-Free Buttery Spread.
Though the original recipe says it yields 10-12 cups, I’ve found it makes about 8-9, so keep that in mind when you select your choice of pans. Though titled a cake, I feel this is more of a sweetly flavored bread as it’s slightly denser than a cake. Whatever you decide to call it, I’m sure you’ll enjoy it!
This recipe is:
• Gluten-free (with GF flour option)
Fresh Cranberry Cake
Makes one 9×5 loaf pan + two 3.5-ounce ramekins.
Alternately: One 10-inch springform, four 4-cup loaves or 24 to 30 cupcakes.
• 3 large eggs
• 2 cups organic cane sugar or coconut palm sugar (the latter will darken the color of the loaf)
• 3/4 cup Earth Balance Buttery Spread, softened at room temperature for 30 minutes
• 1 teaspoon pure vanilla extract
• 1 teaspoon almond extract
• 2 cups gluten-free flour blend (with xanthan gum) or spelt flout
• 1 teaspoon sea salt
• 2 1/2 cups organic cranberries (12-ounce bag)
1. Preheat the oven to 350°F. Lightly grease your pans of choice with Earth Balance. Set aside.
2. Using a stand mixer or hand mixer, beat the eggs and sugar until smooth and doubled in volume; about 4-7 minutes on medium for a stand mixer, and about 6-8 minutes on high for a hand mixer. When done, the mixture should leave ribbons on the top of the batter when you lift the beaters.
3. Mix in the butter, vanilla, and almond extract. Beat for two minutes scraping down the sides if needed.
4. Gently fold in the flour, salt, and cranberries until combined. Scoop gently into the prepared pan(s) – it will be quite thick, so be sure to spread the top evenly.
5. Bake 35-40 minutes for ramekins, and 60-70 for the large loaf. Cool for 20 minutes and then run a butter knife around the edge of the cake to remove. Cool for an hour before serving. Keeps for one week tightly wrapped, at room temperature.
I personally have not made the cupcakes or the springform, but in the original recipe Faith advises: “Bake 60 to 80 minutes for the springform. For smaller pans, start checking after 30 minutes, but expect small loaves to take at least 40 minutes. Tent the cake with foil in the last 30 minutes of baking to keep the top from browning.”
Cool for 20 minutes then run a knife around the inside edge of the pan and remove the cake. Cool for an hour before serving.