Almond Cake with Cranberries

Almond Cake with Cranberries

This five-ingredient vegan and gluten free almond cake is studded with cranberries and uses aquafaba in place of egg whites for a light and fluffy cool weather cake. Recipe and photo courtesy of Vicki from Avocado Pesto.
Servings
8 servings
Prep time
15 minutes
Cook time
40 minutes
Passive time
n/a

Ingredients

  • 2 1/2 cups Almond Flour
  • 1 tsp Baking Soda
  • Salt
  • 1/2 cup Maple Syrup
  • 9 Tbsp Aquafaba* (liquid reserved from can of chickpeas)
  • 2 cups Fresh Cranberries rinsed and dried

Instructions

  1. Preheat oven to 350°F.
  2. Sift almond flour into a large bowl. Add baking soda and 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.

Seasonal Favorites

See all
00 Flour
White Chocolate Chip Strawberry Pancake & Waffle Mix
Golden Corn Flour Masa Harina
Organic Coconut Flour
Gluten Free Steel Cut Oats
Cornbread Baking Mix
Gluten Free Organic Quick Cooking Rolled Oats