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

Preheat oven to 350°F.
Sift almond flour into a large bowl. Add baking soda and salt and mix. Add maple syrup and beat until combined.
In a separate bowl beat aquafaba until stiff peaks form (this took me about 10 minutes).
Gently fold the aquafaba into the almond flour mix.
Add the cranberries and gently fold in.
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.