Gluten Free Almond Cranberry Cake – a delicious recipe with Eggs, Agave, Vanilla, Baking Soda, Salt, Cranberries. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 350 F. Line the bottom of a 9 inch springform pan with aluminum foil and spray the foil with cooking spray.
2
Add egg whites to a large bowl. Using an electric mixer beat the whites on medium speed until opaque, doubled in volume with soft peaks. Set aside.
3
In a separate large bowl, combine the egg yolks, agave, vanilla, baking soda, and salt. With an electric mixer, beat until the ingredients are combined. Add the almond flour or meal and beat on low speed until combined, about 1-2 minutes. Add cranberries and mix until combined.
4
With a rubber spatula, fold the egg whites into the mixture until just combined. Add batter to the springform pan and sprinkle with sliced almonds on top.
5
Bake, rotating halfway through, until the edges are light brown, 22-28 minutes. Remove pan from oven. Let cake cool for 15 minutes before removing it from pan. Cut into slices and serve warm or cold.
6
Recipe adapted from Project Foodie.
893
kcal
Calories
74
g
Fat
30
g
Carbs
40
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 4 whole Large Eggs, Separated, 1/2 cups Agave, 1 teaspoon Vanilla Extract, 1/2 teaspoons Baking Soda, and more.
Yes, Gluten Free Almond Cranberry Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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