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

Fresh Cranberry Cake

  • Author: Audrey @ Unconventional Baker
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: one 9" x 13" cake
  • Category: Cake
  • Method: Baked
  • Cuisine: Dessert


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



  • 1 cup unsweetened applesauce {I used homemade}
  • 1½ cups maple syrup
  • ¼ cup olive oil
  • 1 tbsp pure vanilla extract
  • 1 tsp almond extract
  • 1 tbsp lemon juice
  • ¼ cup water or non-dairy milk


  • 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!