Almond Cake with Cranberries

Five-ingredient vegan and gluten free almond cake with cranberries and aquafaba in place of egg whites for a light and fluffy fall/winter cake.

 

Recipe courtesy of Vicki from Avocado Pesto.

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Servings 8 servings
Prep Time 15 minutes
Cook Time 40 minutes
Submitted By Vicki from Avocado Pesto
Five-ingredient vegan and gluten free almond cake with cranberries and aquafaba in place of egg whites for a light and fluffy fall/winter cake.
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 1
Rating: 3
You:
Rate this recipe!
Servings 8 servings
Prep Time 15 minutes
Cook Time 40 minutes
Submitted By Vicki from Avocado Pesto
Five-ingredient vegan and gluten free almond cake with cranberries and aquafaba in place of egg whites for a light and fluffy fall/winter cake.
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. Preheat oven to 350 degrees F.
  2. Sift almond flour into a large bowl. Add baking soda, salt and mix. Add maple syrup and beat until combined.
  3. In a separate bowl beat aquafaba until stiff peaks form (this took me about 10 minutes).
  4. Gently fold the aquafaba into the almond flour mix.
  5. Add the cranberries and gently fold in.
  6. Place batter in a 9 inch springform pan lined with parchment paper. Bake for 35-45 minutes until cooked through and top is lightly browned.
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