This gluten free apple cranberry cake marries the tart flavors of cranberries with the sweet smoothness of apples into a flavorful, light and moist cake that would make anyone ask for seconds. And how beautiful?
The colors of the cranberry are so cheerful and are ideal for the season. Tucked into this winter cake, they are the perfect complement to this autumnal dessert.
It’s difficult to pin this cake down to one kind of treat, actually. It bridges the seasons — autumn to winter with apples to cranberries — and it is equally at home as a dessert as it is for breakfast (my father actually prefers it as a coffee cake!).
It’s not too sweet, so it’s quite nice served with a scoop of ice cream, but it certainly doesn’t need it. It’s delicious served warm or cold. A surprisingly delicious cake, even to those who profess to not love cranberries. It’s almost a tart, almost a cake. It’s so many things … all good.
But one of my favorite things about this cake is actually how easy it is to make! Seriously, you don’t even have to chop the cranberries! And if you really love cranberries, add more! It won’t throw the recipe off one bit!
So don’t be surprised if you talk yourself into enjoying a slice for breakfast, too! I mean, it’s full of fresh fruit, right? I won’t judge you … I just might have done it myself!
This is the best time of year to put together such a simple and sublime cake that’s easy to make and just beautiful when served. Eat-it-all-up scrumptious. See if you agree. Enjoy!
Watch the Video
- 1 3/4 cup (approximately 165 grams) fresh cranberries (feel free to add more, especially if using a larger pan)
- 1 apple, peeled, cored & diced (I like Gala or Fuji)
- 1/2 cup brown sugar (or coconut palm or maple sugar)
- 1/4 cup apple cider
- 1 Tbs. orange zest (optional)
- 2 tsp. ground cinnamon
- 2 eggs (or favorite egg substitute like 2 Tbs. flaxseed meal steeped in 6 Tbs. warm water)
- 3/4 cup granulated cane sugar (or Swerve or Monkfruit)
- 1/4 cup butter or non-dairy alternative, melted (Earth Balance® Buttery Sticks)
- 1/4 cup “natural” (unsweetened) applesauce
- 1 tsp. pure vanilla extract
- 1/4 cup plain coconut yogurt (So Delicious®) or sour cream, dairy or non-dairy
- 1 1/4 cup (169 grams) gfJules All Purpose Gluten Free Flour
- 1/2 tsp. baking soda
- 1/4 tsp. sea salt
- Sugar-cinnamon mixture or demerara sugar for topping (optional)
Preheat oven to 325° F (static) 300° F (convection).
Wash and remove stems from cranberries. Combine in a medium-sized bowl with the apples, brown sugar, apple cider, orange zest and cinnamon. (Note: in the video, the apples were added separately; either way is fine.)
Pour into a 9 x 9 square baking pan or a 10-inch pie plate or tart pan and set aside.
Beat eggs and granulated sugar until light, approximately 1-2 minutes. Add butter, applesauce, vanilla and yogurt, beating until well mixed. Stir in the flour, baking soda and salt; beat until fully integrated and smooth.
Pour flour batter over the fruit mixture; sprinkle with sugar-cinnamon mixture, if desired.
Bake for 50 minutes, or until a toothpick or skewer inserted into the center comes out clean (slightly less time for the 10 inch pie or tart pan because the cake will be thinner).
Serve with or without ice cream (dairy or non-dairy like So Delicious® Coconut Ice Cream!).
Amount Per Serving Calories 227Total Fat 7gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 3gCholesterol 63mgSodium 224mgCarbohydrates 40gFiber 2gSugar 36gProtein 2g
Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.
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