Spirited and Then Some

A food blog with hundreds of delicious gluten-free and dairy-free recipes.

  • Home
  • About Us
  • Recipes
    • Recipe Index
  • Resources
    • Blogging Resources
    • Photography Resources
    • Teacher Resources
  • Blog
  • RSS
  • Pinterest
  • Instagram
  • Twitter
  • Facebook

Baked Goods Christmas Desserts Recipes Thanksgiving

Paleo Cranberry Cake

Jump to Recipe·Print Recipe

Paleo Cranberry Cake with a buttery sauce is a modernized, allergen-friendly version of my grandmother’s classic cranberry cake, complete with sweet sauce for glazing, drizzling, or dolloping! This egg-free cake recipe is a delicious blend of sweet and tart flavors! And it’s beautiful, to boot! {Paleo + Vegan}

Paleo Cranberry Cake on plates with silverware, surrounded by fresh rosemary and fresh cranberries.

Spiriteds, I don’t even know where to start with this recipe: the part where I share this is an updated, allergen-friendly version of The Gram’s classic cranberry cake with butter sauce recipe; or the part where I glom on about how tart cranberries baked in a sweet cake and then topped with a dairy-free sauce is my new favorite jam? 

Decisions, decisions. 

Rather than choose, let’s talk about both! First, let’s start with The Gram. I distinctly remember making this recipe with her when I was a child. We’d stand at the kitchen peninsula, selecting only the best cranberries from the bunch and meticulously slicing them in half. She insisted we use only the best ones. “If they’re mushy,” she’d tell me, “they don’t bake well, and we don’t want that in our cake.”

Cake on plates with silverware, surrounded by fresh rosemary and fresh cranberries.

Now let’s talk about the flavor! When I was a child, I didn’t like cranberries. But I enjoyed this cranberry cake recipe because the cake was sweet and the sauce offset the tartness. The Gram insisted the cake didn’t work without the topping. “Oh, you mustn’t eat that without the sauce! Here, let me pour some on your slice.” She was right because the sauce/drizzle/glaze/icing was the proverbial cherry on top. It’s also a form of crazy dough, as she called it, and is egg-free. So, if you’re in the market for an egg-free cake recipe, then you’re in luck! This egg-free Paleo Cranberry Cake is a sweet place to start!

Cake on plates with silverware, surrounded by fresh rosemary and fresh cranberries.

Speaking of the sauce, this recipe yields A LOT of the drizzly goodness! I love that my grandmother basically made the sauce with some cake to go with it! 😂 I usually make the full amount of sauce, however if you want less, then cut the sauce recipe in half. 

If you’re ready to trek back in time to a recipe I used to make with my grandmother, then let’s get baking!

Cake on plates with silverware, surrounded by fresh rosemary and fresh cranberries.

Paleo Cranberry Cake ingredients

Here are the ingredients you’ll need to make your own Paleo Cranberry Cake! 

  • Fresh cranberries. Sliced in half, soggy berries removed.
  • Almond flour and coconut flour. These two ingredients provide a sweet base that is easy to work with.
  • Sweetener. Monkfruit sweetener works well in this recipe.
  • Baking powder. I read labels carefully when selecting a baking powder to make sure I choose one that is gluten-free. If you’d like to make your own paleo baking powder, King Arthur has a recipe for Paleo Baking Powder.
  • Almond milk. Unsweetened and unflavored.
  • Coconut oil. Melted.
  • Coconut milk. Chill a can of full-fat coconut milk overnight. Make sure not to shake the can. The cream of the milk will rise to the top. Skim the milk “cream” off the next day and use in your Paleo Cranberry Cake recipe.
  • Allergen-friend buttery spread, coconut oil, or ghee.
  • Tapioca flour. I love tapioca flour for its thickening agent qualities. It’s the perfect addition to the glaze.
Close-up image of Paleo Cranberry Cake on a plate with silverware, surrounded by fresh rosemary and fresh cranberries.

How to make Paleo Cranberry Cake

Below are the steps to bake Paleo Cranberry Cake!

  1. Set oven to 350 degrees. Grease a 9×9 (preferred) or 8×8 baking dish and set aside.
  2. In a large mixing bowl combine almond flour, coconut flour, monkfruit sweetener, baking powder, almond milk, and melted coconut oil. Stir together using a fork or potato masher. Then gently stir in the fresh cranberries.
  3. Next pour the mixture into the greased baking dish and press the dough into place. Bake for approximately 30-35 minutes if using a 9×9 baking dish or 35-40 minutes for an 8×8 baking dish. The cake is done when an inserted toothpick comes out clean. Remove from oven and set aside to cool.
  4. In a small saucepan, combine coconut milk, butter, monkfruit sweetener, and tapioca flour. Bring the ingredients to a rolling boil, stirring continually, until the liquid thickens. This process typically takes 5-10 minutes. Once the sauce thickens, then remove it from heat to let cool.
  5. Finally, while the sauce is still warm, but no longer boiling, drizzle over the cake and serve!
  6. Refrigerate leftover sauce for up to three days.

NOTE: Cake will come out of the oven still soft. Please let it sit for 5-10 minutes so the ingredients have time to set.

Cake on plates with silverware, surrounded by fresh rosemary and fresh cranberries.

Recipe notes

  • For the sauce: I used Earth Balance Soy-Free Buttery Spread to make the sauce. If you want to keep the recipe paleo, then use ghee or coconut oil.
  • For the cake: I use monkfruit sweetener. And if you’re wondering whether you can change out the cranberries with another fruit, I haven’t tried it, but I suspect you could. You may need to back off the sweetener by 2 tablespoons (or maybe even 3 or 4) so your cake doesn’t become too sweet. However, that is entirely up to you! For my part, I definitely plan to experiment with additional flavors, and when I find a successful new variation, I’ll make sure to post it to the blog!
  • Baking times: To test whether the cake is done, gently pull on it like you’re pulling it out of the oven. If the center jiggles or wiggles, even slightly, then pop it back in the oven for 30 seconds to a minute. Repeat this process until the center firms. Keep an eye on the edges of your cake to make sure they don’t burn.

If you’re in the mood for more flavorful cranberry recipes, then you might like these tasty treats!

  • Cranberry Pomegranate Margaritas
  • Winter Fruit Salsa
  • Cranberry Pomegranate Mimosas
  • Cranberry Fizz Mocktail

Stay wild, Spiriteds! I hope you are well, and I’m glad you’re here! ❤️

Pinterest Pin for Paleo Cranberry Cake.
Print

Print Recipe

Paleo Cranberry Cake with a butter sauce is a modernized, allergen-friendly version of my grandmother’s classic cranberry cake, complete with sweet sauce for glazing, drizzling, or dolloping! This paleo cake recipe is a delicious blend of sweet and tart flavors! And it’s beautiful, to boot! {Paleo + Vegan}

  • Author: Spirited and then Some
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 12 pieces 1x
  • Category: Baked Goods
  • Method: Baking
  • Diet: Gluten Free

Ingredients

Scale

For the cake:

  • 1 3/4 cups almond flour
  • 1/4 cup coconut flour
  • 1 cup monkfruit sweetener
  • 2 teaspoons baking powder
  • 1 cup almond milk
  • 2 teaspoons coconut oil, melted
  • 2 cups fresh cranberries, halved

For the sauce:

  • 1 cup full-fat coconut milk
  • 1 cup monkfruit sweetener
  • 2/3 cup ghee, coconut oil, or allergen-friendly buttery spread
  • 1 1/2 tablespoons tapioca flour

Instructions

  1. Set oven to 350 degrees. Grease a 9×9 or 8×8 baking dish and set aside.
  2. In a large mixing bowl combine almond flour, coconut flour, monkfruit sweetener, baking powder, almond milk, and melted coconut oil. Stir the ingredients together using a fork or potato masher. Then gently stir in the fresh cranberries.
  3. Pour the mixture into the greased baking dish and press the dough into place. Bake for approximately 30-35 minutes if using a 9×9 baking dish or 35-40 minutes for an 8×8 baking dish. The cake is done when an inserted toothpick comes out clean. Remove from oven and set aside to cool.
  4. In a small saucepan, combine the coconut milk, butter, monkfruit sweetener, and tapioca flour. Bring to a rolling boil, stirring continually, until the liquid thickens. This process typically takes 5-10 minutes. Once the sauce thickens, then remove it from the heat to let it cool.
  5. Finally, while the sauce is still warm, but no longer boiling, drizzle over cake and serve!
  6. Refrigerate leftover sauce for up to three days.

    Notes

    • To test whether the cake is done baking, gently pull on it like you’re pulling it out of the oven. If the center jiggles or wiggles, even slightly, then pop it back in the oven for 30 seconds to a minute. Repeat this process until the center firms. Keep an eye on the edges of your cake to make sure they don’t burn.
    • I’ve made this several times over the years (this paleo version and The Gram’s original version), and I find with the paleo version, it helps to work with flours that are relatively new and fresh.

    Did you make this recipe?

    Tag @SpiritedMorgan on Instagram and hashtag it #SpiritedRecipes

    You May Also Enjoy These Posts...

    No-Bake Vegan Key Lime Mini Cheesecakes
    Bacon Guacamole {A Delicious Paleo Appetizer}
    Cranberry Pomegranate Mimosas
    Pumpkin Spice Cookies

    Baked Goods Christmas Desserts Recipes Thanksgiving


    2 Comments

    About Spirited and then Some

    I'm Morgan. A spirited, social chatterbox, small biz owner, and teacher. Lover of all things food. Think dip. Lover of all things family. Think K-Hubs, Toodlebug, and Twinkleberry. I'm so glad you found our spirited community.... Click Here to Read More

    « Seasoned Cauliflower Mashed Potatoes
    Easy Paleo Apple Chicken Salad »

    Comments

    1. Lenora says

      November 23, 2021 at 10:45 am

      how much sweetener in the sauce?

      Reply
      • Spirited and then Some says

        November 23, 2021 at 2:03 pm

        Hello! That would be awfully helpful to know, wouldn’t it?!? 🙂 It’s one cup, and I’ve updated the recipe card, as well. Thanks for your patience and have a wonderful holiday season! ~Morgan

        Reply

    Leave a Reply Cancel reply

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

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    Greetings!

    I'm Morgan. A spirited, social chatterbox, small biz owner, and teacher. Lover of all things food. Think dip. Lover of all things family. Think K-Hubs, Toodlebug, and Twinkleberry. I'm so glad you found our spirited community. Learn more…

    Take a Stroll

    my foodgawker gallery  my finding vegan gallery  
    View my Tasty Kitchen Profile

    Recent Posts

    • Cucumber Mint Cooler
    • Rustic Farmhouse Classroom Decor
    • Apple Slice Charcuterie Board
    • Chocolate-Drizzled Matcha Energy Bites
    • How to Make Cauliflower Rice
    • Creamy Avocado Garlic Quinoa Bowls

    Categories

    As Seen On

    Pure Wow logo
    Red Tricycle Logo
    Yahoo! Lifestyle logo
    Mom and daughters in front of Magnolia Market in Waco, Texas! | spiritedandthensome.com

    Family

    How to make 3-ingredient Fluffy Slime without borax! | spiritedandthensome.com

    Kids’ Activities

    Spirited Learning

    • About Us
    • Blog
    • Recipes
    • Family
    • Kids’ Activities
    • Resources
    • Photography Tips
    • Blogging Tips
    • Free Course
    • Privacy Policy

    Copyright © 2023 · Divine Theme on Genesis Framework · WordPress · Log in

    This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish. Cookie settingsACCEPT
    Privacy & Cookies Policy

    Privacy Overview

    This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may have an effect on your browsing experience.
    Necessary
    Always Enabled
    Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
    Non-necessary
    Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
    SAVE & ACCEPT