Home Vegan Baking Cranberry Almond Cake – Texanerin Baking

Cranberry Almond Cake – Texanerin Baking

Cranberry Almond Cake – Texanerin Baking


This cranberry almond cake is splendidly moist, has a stunning barely dense texture, and is topped off with a easy almond glaze. It’s surprisingly simple to make and could be made historically, gluten-free or dairy-free.

Just a few years in the past, I posted this Entire Orange Cake with a great deal of orange taste with cranberries for added tartness.

It’s a straightforward cake, however extra time-consuming than a daily cake as a result of you must boil an orange. In the present day’s recipe is far simpler!

And I feel the cranberry almond mixture is even higher than cranberry orange. For those who’re with me on that, you may wish to try these Cranberry Almond Bars.

When the cake comes out of the oven, it’s fairly fluffy. I nearly didn’t put up it as a result of I didn’t desire a fluffy cake.

Whereas I do love fluffy cake and cupcakes, like these Snowman Cupcakes and this Christmas Tree Cake, I wished one thing moister and barely dense.

And as soon as it cools, that is what you get! It’s completely excellent and I warn you, terribly addictive.


Right here’s a have a look at all of the substances you’ll have to make this cake.

Observe that 2 cups of cranberries was used within the images. I later made it with 2 1/2 cups, determined that was higher, in order that’s what I’ve listed within the recipe.

Methods to make it

It is a one-bowl recipe and no mixer is required. Muffins don’t get a lot simpler than this.

The batter is sort of thick, by the way in which. Don’t be shocked.

And if you happen to’re new right here, the total instructions for this recipe are on the backside of the put up.

The glaze

I really like the highest of this cake. It’s crisp, sugary and and crackly.

It nearly feels flawed to cowl it up with a glaze. The final time I made this cake, my husband pleaded with me to not add the glaze.

I see his level, however I can’t resist glaze with almond extract in it. I’d fortunately pour it over nearly any stone fruit dessert.

Due to the beautiful crackly crust on the high of the cake, I wished it to remain on the high of the cake. However if you need a lot of the cranberries to be on the high of the cake, it’s worthwhile to flip the cake over after it’s cooled.

Be certain that to let the cake cool utterly earlier than glazing. If the cake is heat, the glaze will soften, and also you received’t get that crisp shine. As an alternative, it’ll be sticky and cheesy.

Can I take advantage of frozen cranberries?

You’ll be able to, however they they keep on the backside of the batter the place you place them. Whenever you use recent cranberries, they rise a bit and unfold all through the batter.

In case your frozen berries have some frost on them, use a paper towel to rub it off. Then put the cranberries into the pan frozen.

I’ve additionally made this cake with frozen cherries and it labored nice! You’ll want so as to add only a few minutes to the baking time if utilizing frozen cranberries.

And if you happen to nonetheless have cranberries to make use of up after making this cake, do that Christmas Morning Punch.

Can I omit the cranberries?

I feel this cake wants some sort of fruit. Recent raspberries or blueberries could be nice together with the almond taste.

Frozen tart cherries labored effectively. The pink wasn’t as vivid as with cranberries, nevertheless it was nonetheless good and Christmasy.

I in all probability wouldn’t dare with different sorts of juicier fruit like peaches, plums, apples, and many others. I’d be frightened that the cake wouldn’t bake by.

Can I make it forward?

Sure! As soon as the cake has utterly cooled, you possibly can wrap the unglazed cake in plastic wrap and place it in a freezer-safe plastic bag. Letting it cool helps stop condensation from forming and ruining the cake’s texture.

You’ll be able to freeze it for as much as 3 months. To defrost, simply place it within the fridge in a single day. Glaze after which it’s able to serve.

The place are the almonds?

Once I was engaged on this recipe, I didn’t know that I used to be going to name it a cranberry almond cake. I additionally apparently wasn’t excited about how boring it’d look with simply the glaze on high.

So this cake will get all its almond taste from almond extract, however if you need, you possibly can flippantly toast some almond slivers or sliced almonds and sprinkle them over the glaze. It could make the cake a lot prettier!

However now that I give it some thought, almond extract doesn’t actually style like almonds, so this cake is extra almond extract-flavored.

Almond taste vs. almond extract taste

Almond extract doesn’t style like uncooked almonds as a result of it’s often constructed from bitter almonds or apricot pits, which include compounds not present in candy almonds – the almonds that we eat.

The method of extracting bitter almond oil and diluting it ends in a definite, intense taste that differs from the milder style of candy almonds.

Bitter almonds include cyanogenic glycosides, which might launch cyanide when metabolized. Case research point out that the ingestion of 6–10 uncooked bitter almonds can result in severe poisoning within the common grownup, and consuming 50 or extra could end in loss of life.

Comparable dangerous results are possible with smaller portions in kids or younger adults (supply). And simply 5-10 bitter almonds could also be sufficient to be deadly for a small baby (supply).

I used to be not too long ago snacking on some almonds whereas getting ready this Blanched Almond Butter and was bowled over as a result of one tasted similar to almond extract. It was manner tastier than a daily almond, nevertheless it didn’t style bitter prefer it’s presupposed to. Or perhaps it was, however I don’t bear in mind it as a result of I used to be so in love with the almond extract taste. 😬

Anyway. For those who’re consuming almonds and get one which tastes like almond extract, spit it out!

Can I take advantage of a special pan?

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Sure, however your baking time can be completely different. And I do not know what your baking time can be with out attempting it myself. So simply maintain a detailed eye on it!

I used a springform pan as a result of it’s simpler to switch the cake from a springform to a serving plate. I take advantage of this cake lifter to do this.

If you wish to flip the cake over, then it doesn’t matter whether or not or not you utilize a springform.

Do I’ve to line it with parchment paper?

I might actually suggest it. I’ve made this cake a number of instances and it didn’t leak, however once I made it yesterday to check out the dairy-free model, there have been about 4 drops of batter that leaked out.

Fortunately, I had put a baking pan on the backside of the oven, so it wasn’t a giant deal. However why danger it? Simply line it with parchment paper.

And if you happen to’re not utilizing a springform pan, it’s nonetheless finest to line your pan with parchment paper. Some cranberries may stick with the underside of the pan in any other case.


The dimensions and temperature of the eggs matter. The recipe requires 3 massive eggs at 50 grams every, out of the shell.

I discover lots of people will use the eggs they’ve, so in the event that they don’t have massive eggs, they’ll use small eggs, which can throw the entire batter off. So, if you happen to’re frightened concerning the measurement of your eggs, whether or not medium or small, you should utilize a digital scale to make sure you’re getting the correct quantity.

Eggs are essential in offering construction and moisture to the cake batter. Small eggs include much less liquid, leading to a denser and drier cake.

In addition they play a job within the leavening of truffles. Proteins in eggs entice air bubbles, which broaden because the cake heats, inflicting the cake to rise. Smaller eggs have much less leavening energy, that means the cake could not rise as excessive or bake as evenly as meant. It could possibly additionally result in a crumbly and fewer moist and fluffy cake.

So as a substitute of including extra liquid to make up for small eggs, growing the blending time to get extra air within the batter, reducing the baking temperature to bake longer and monitoring the cake intently, simply use 3 massive eggs. 😉

Room temperature eggs

Eggs should even be at room temperature to advertise higher mixing, sugar incorporation, and air bubble formation.

When eggs are chilly, the sugar crystals clump collectively, making it more durable to include evenly. And room temperature eggs have extra versatile proteins that may entice the air bubbles to assist the cake rise and change into gentle and ethereal.

When chilly, eggs can provide off a barely eggy taste or go away a gritty texture. Utilizing room temperature eggs ensures the eggs are totally integrated into the batter, leaving a extra constant taste and a fragile crumb.

So, let these massive eggs sit on the counter earlier than making the batter.

Flour choices

You should utilize all-purpose flour. For those who’re gluten-free, use Bob’s Pink Mill 1:1 gluten-free flour. It’s the one within the blue bag. It really works nice on this recipe!

I do not know if different manufacturers will work as effectively. Typically Model A works fantastically in a particular recipe and Model B works terribly. In different recipes, it’s switched.

Can I make it vegan?

Egg subs received’t work on this recipe. Sorry about that. And I don’t suggest experimenting with it.

I’ve some festive vegan cheesecake recipes which might be excellent for the vacations, although.

Dairy-free possibility

I nearly didn’t do that as a result of there’s no manner a butterless model may style nearly as good because the butter model.

It’s worthwhile to use fairly a bit much less coconut oil than butter, after which it’s worthwhile to add 7 teaspoons (sure, 7 ;)) of water.

Be certain that to make use of refined coconut oil so that you just don’t have a coconut almond cranberry cake. Possibly it’s simply me, however that doesn’t sound tremendous interesting.

You’ll be able to in all probability use any sort of impartial oil rather than coconut oil, however I haven’t tried it. For those who do this, use the identical quantity given for coconut oil. Meaning you additionally want so as to add the water.

This model took for much longer to bake than the butter model! As an alternative of 35 minutes, it was extra like 45-55.

I assumed it’d be disappointing with the dearth of butter, however I had no situation consuming “only one extra chunk” till half of the cake had disappeared earlier than it even cooled.

So I can positively suggest the dairy-free model. If you wish to use vegan butter, then use 3/4 cup, which is the quantity of butter referred to as for.

Can I cut back the butter and sugar?

I simply did a double tackle that butter quantity above. That’s quite a lot of butter!

And sugar. This cake really calls for a similar quantity of sugar as flour.

And that’s why it’s so scrumptious. Don’t change a factor concerning the recipe if you need it to work! You should utilize a special sort of extract or berry, however please don’t mess with proportions of flour/butter/sugar within the batter. 🙂

Extra vacation treats

I hope you’ll like this cranberry almond cake. For those who strive it, I’d love to listen to about it. Simply remark under to share your expertise. Thanks! 🙂

Cranberry Almond Cake
  • Prep Time:
  • Prepare dinner Time:
  • Prepared in:
  • Yield: 8-12


    For the cake:

  • 2 1/2 cups (250 grams) recent cranberries
  • 3/4 cup (168 grams) unsalted butter or 9.5 tablespoons (133 grams) refined coconut oil + 35 grams (7 tsp) water for dairy-free, melted
  • 1 1/2 cups (300 grams) granulated sugar
  • 3 massive (50 grams every, out of shell) eggs, room temperature
  • 1 teaspoon almond extract
  • 1/2 teaspoon vanilla extract
  • 3/8 teaspoon salt
  • 1 1/2 teaspoons baking powder
  • 1 1/2 cups (188 grams) all-purpose flour or for gluten-free, 1 1/2 cups (207 grams) Bob’s Pink Mill Gluten-free 1-to-1 Baking Flour
  • For the glaze:

  • 1 cup (120 grams) powdered sugar
  • 1/2 teaspoon almond extract
  • 1/2 teaspoon vanilla extract
  • 4 teaspoons milk (almond/cashew milk for dairy-free)
  • pinch of salt


    Make the cake:

  1. Preheat the oven to 350 °F (175 °C) and line a 9″ springform pan with a bit of parchment paper to ensure that there is no leakage throughout baking and that the berries do not stick with the pan.
  2. Rinse and pat dry the cranberries. Pour over the underside of the pan.
  3. In a big mixing bowl, combine collectively the melted butter or coconut oil, sugar, eggs, vanilla extract and salt till effectively mixed.
  4. Pour the flour on high and the baking powder over that. Give the baking powder somewhat stir in order that it incorporates in with the flour a bit.
  5. Then use a silicone spatula to fold within the flour.
  6. When no extra streaks stay, evenly scoop the batter over the cranberries.
  7. Bake for 35 minutes or 45-55 minutes for the dairy-free model. The cranberries will float to the highest of the batter. Will probably be a pleasant golden brown, have fashioned a pleasant crisp skinny layer of crust on the high and a toothpick inserted within the center will come out clear.
  8. Let cool utterly.
  9. Make the glaze:

  10. If serving the cake right this moment, put together the glaze.
  11. In a small bowl, combine collectively the powdered sugar, almond extract (use 1/4 teaspoon if you do not need a robust almond taste), vanilla extract, salt and 4 teaspoons of milk.
  12. Pour over the cake.
  13. Cowl and retailer at room temp for as much as 1 day or cowl and refrigerate for as much as 4 days. Let it come to room temperature earlier than serving because it hardens within the fridge. Letting it come to room temp will make it mushy once more.

Recipe by  | www.texanerin.com



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