Fresh Cranberry Cake

Gluten-Free Vegan Fresh Cranberry Cake {Refined Sugar-Free, One Bowl}

5 from 5 reviews

The tartness of fresh cranberries provides a great balance to this sweet spiced spongy cake and makes it a great choice for a treat to enjoy with some tea or coffee, with company, or even for a quick breakfast treat or lunchbox snack




  • 2½ cups of my gluten-free flour blend {1 cup brown rice flour, ¾ cup tapioca starch, ¾ cup sweet rice flour, ¾ tsp guar gum} {or if using a store-bought mix, I recommend using 2¼ cups Pamela's Artisan Flour Blend}
  • 1 tbsp cinnamon
  • ¼ tsp of each of the following: allspice, nutmeg
  • ⅛ tsp of each of the following: cloves, cardamom
  • dash of salt
  • 1 tsp baking soda


  • 8 oz fresh or frozen cranberries -- tossed with 2 tbsp of gluten-free flour {I used fresh} {the flour just helps keep the cranberries from sinking to the bottom -- it is optional though}.



  1. Preheat oven to 350F. Generously grease a large square cake pan and set aside {I used a 9" x 13" pan, but anything of a similar size would work}
  2. Mix all wet ingredients in a mixing bowl {I used a hand mixer}. Add in dry ingredients and mix everything thoroughly. Quickly add in your fold-ins, mix through, and immediately transfer the cake batter into the pan. Smooth out the batter and make sure it is distributed evenly.
  3. Bake in a pre-heated oven for 40 minutes, or until a skewer inserted down the center comes out clean. Remove from oven and cool on a wire rack.
  4. Prior to serving, dust with some powdered non-dairy milk if you like, and enjoy!