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)