Gluten Free Apple Cranberry Cake

Gluten Free Apple Cranberry Cake

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 make this cake just beg to be nibbled.

gluten free apple cranberry cake slice - gfJules

 

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!

gluten free apple cranberry cake slice

Print

Gluten Free Apple Cranberry Cake

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.

  • Author:

Ingredients

  • 1 3/4 cup (approximately 165 grams) fresh cranberries
  • 1 apple, peeled, cored & diced (I used Gala)
  • 1/2 cup brown sugar (light or dark)
  • 1/4 cup apple cider
  • 1 Tbs. orange zest (optional)
  • 2 tsp. cinnamon
  • 2 eggs (or favorite egg substitute like 2 Tbs. flaxseed meal steeped in 6 Tbs. warm water)
  • 3/4 cup granulated cane sugar
  • 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 gfJules™ All Purpose  Gluten Free Flour
  • 1/2 tsp. baking soda
  • 1/4 tsp. sea salt
  • Sugar-cinnamon mixture for topping (optional)

Instructions

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. Pour into a 9 x 9 square baking pan or a 10-inch pie plate 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 55 minutes, or until a toothpick or skewer inserted into the center comes out clean. Serve warm with or without ice cream (dairy or non-dairy like So Delicious® Coconut Ice Cream!).

I hope you love this recipe as much as we do!

Pin it for later!

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.

 

 

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

Leave a Reply

Your email address will not be published. Required fields are marked *

36 thoughts on “Gluten Free Apple Cranberry Cake

  1. What can I use in place of apple cider? More applesauce? I want to try this but do not want to buy apple cider when we won’t drink the rest of the cider!

  2. Hi. The photo of this cake really attracted me! One question, please. I use Stevia extract as a substitute for sugar in the blueberry muffins I make, and it works pretty well since I don’t have a big “sweet tooth” and so I don’t have to use enough Stevia to leave an aftertaste. But with eliminating the quantity of sugar/brown sugar in your recipe, do I need to make some other adjustment besides just eliminating the sugar? (I’m not an experienced baker, so I don’t know if I have to change something else to account for texture or something.) In my muffins, I substitute some of the oil with applesauce, so that helps increase the sweet flavor too. Thank you so much! I’m looking forward to making this.

  3. Pingback: The Top 175 Gluten-Free Apple Dessert Recipes: Favorites from Your Favorite Bloggers | All Gluten-Free Desserts...All the Time

  4. Hi, I love the sound of this recipe and look forward to trying it although I cannot obtain fresh cranberries where I live. Is it possible to use frozen ones , or rehydrate dried ones, or perhaps use another type of berry (blueberry)

  5. I use coconut milk in place of anything milk related. It’s worked pretty well for me – you do need to watch it though if you use it as part of a sauce. It thickens up rapidly – no need to stir it for 10 minutes!

  6. This is absolutely delicious; even my DH loves it. I used vanilla soy yogurt and forgot to put in the melted butter, and even that didn’t make a difference; it still tasted great. BTW, do you have a GF/dairy free cinnamon roll recipe? That’s one thing I really miss and haven’t found a good substitute recipe.

    • Judy – so glad you loved this recipe! It really is tasty! As for the GF/DF cinnamon roll recipe, I have 2 recipes (one for rolls and one for buns) in my book Free for All Cooking. I also have republished my Grandma’s Cinnamon Sticky Rolls recipe in my Holiday Ebook! They’re TOO good, and I even offer a crockpot recipe for them as an option!

  7. For the dairy-free/soy free person above, you might try soured coconut milk. I have done that with several recipes requiring buttermilk or sour cream. You may need to cut the amount so it isn’t too runny.

    To sour milk/soy milk/coconut milk, etc.: add 1 tsp. apple cider or white vinegar to 1 cup liquid. Stir and let sit for 10 minutes. It will curdle, but that is harmless in baked goods. (Sour cream is really curdled, too.)

  8. Jules, this cake looks phenomenal. I am going to try, and will likely serve it to everyone, GF or not. I think that is the true mark of great GF free food, and you seem to be hitting it all the time?

    • Hal – I agree with you. The standard should always be that everyone will love it, not just the gluten-free’ers amongst us. I served this after the FOX News broadcast on Friday, and again at the Celiac Awareness Tour in Cleveland on Saturday. EVERYBODY loved it! Thanks for the compliment, as well – I aim to please!!! :)

  9. How many days would this keep? Thinking of making it for Thanksgiving and wanted to know if I could include this in the items I could make ahead of time?

    • Great question Mary, and good thinking to want to make some of your Thanksgiving goodies ahead of time! I made this cake again on Thursday as ramekins to take onto Fox News on Friday, and served the remaining cake in Cleveland on Saturday. I had one ramekin of cake that I left home in Maryland and just enjoyed it after lunch today (Sunday) — it was still delicious and moist. I imagine it would still be great tomorrow too! That’s one great benefit of my flour, because the modified tapioca starch acts helps to extend the shelf life of your baked goods! SO…. you have at least 3-4 days grace period to make this cake ahead! Just be sure to seal it up well to keep air out and it will stay nice and moist for you! Happy Thanksgiving!!!

    • Stephanie – it’s nice to have a non-pumpkin option for Thanksgiving, even if you do like pumpkin. You can never have too many desserts for Thanksgiving!! :)

  10. I made this cake for Thanksgiving and again for Christmas. Everyone loved it!! I am the only gluten free person in our family, so no one even knew it was gluten free!! Thanks so much!!

  11. Made this cake last night and it was yummy and I’ll definitely make it again. Just some comments on the recipe…the list of ingredients calls for 2 tsps of cinnamon while the instructions below are to add 1 TBSP cinnamon. I used 2 tsps and it was fine. Also you don’t specify dark or light brown sugar…I used dark because it was what I had on hand, but it would be helpful to know which the recipes calls for. You also don’t specify whether the cake pan should be greased or ungreased. I took a chance and didn’t grease and it was ok…probably because I used a pyrex pan..I think it may have stuck to the pan if I used a metal pan.

    • Hi Terry, so glad you liked the recipe and thanks for taking the time to write clarifying comments! I don’t think it’s necessary to oil the pan in this recipe, but it’s perfectly fine to do so. Thanks again!