Paleo Cranberry Cake

Paleo Cranberry Cake is a delicious cake recipe that's also vegan and comes complete with a coconut-based sauce! |



  1. Set oven to 350 degrees.
  2. In a large mixing bowl, combine almond flour, coconut flour, 1 cup coconut sugar, baking powder, almond milk, and 2 teaspoons coconut oil. Stir together using a fork or potato masher. Then gently stir in the fresh cranberries. Pour mixture into a greased 9×9 or 8×8 glass baking dish and bake for approximately 30 minutes (9×9 dish) or 38-40 minutes (8×8 dish).
  3. Just prior to serving the cake, in a small saucepan, bring coconut milk, 2/3 cup melted coconut oil, 1 cup coconut sugar, and almond flour to a boil, stirring the whole time. Boil for about 3-5 minutes and then let cool. While still warm (but not boiling) drizzle over cake.
  4. Serve immediately and enjoy!


This paleo sauce will harden as it sets. So I don’t prep it until just before I serve the cake. I chose to drizzle it over the cake in these photos, but you can spoon it out in larger portions, if desired. For both the cake and the sauce, I used Big Tree farms blonde coconut sugar, which is a 1:1 replacement for cane sugar and Blue Diamond almond flour.