I don’t know about you but I always eye those pretty, festive Christmas cakes that kinda remind me of wreaths. I mean, they’re so fun, right?
This gluten free Christmas cake is one of those cakes that can take you from a holiday brunch to a fancy Christmas dessert. You could leave it out all day for your family to slice off and drizzle as they want – an all day snacking cake, if you will.
The perfect festive cake!
This time of year is dominated by cookies, isn’t it? No complaints here, Gluten Free Peanut Butter Blossom Cookies, Gluten Free Gingerbread Cookies, and Gluten Free Shortbread Cookies are some of my favorite cookies, any time of year!
But, if your cookie plate is full and you’re hoping for a showstopper to serve up to your friends and family this year, give this gluten free Christmas cake a try!
Tart, Sweet, Cheery & Bright
Cranberry Christmas cake has a sweet almond and orange base with juicy bursts of tart cranberry and drizzled with a gorgeous cheery and bright orange glaze.
I love using a bundt pan for this recipe because it reminds me of a tasty little Christmas wreath! The glaze makes for a stunning drizzle decoration and you get those fun pops of red from the cranberries!
Ways to Customize this Gluten Free Christmas Cake
It’s simple to make in your bundt pan but you can even make this into a single layer cake, half a sheet pan cake, or cupcakes!
I love using orange this time of year but lemon is also a delicious option!
Obviously this is a cranberry cake but we’re folding in the cranberries and technically technically you can fold in another fruit. Raspberries or blueberries are a fun option and the first to come to my head.
Cranberry Christmas Cake Ingredients
Almond Flour. I love baking with almond flour! Not only does it make you go “whoa, I can’t believe this cake is made of mostly nuts!” But it makes for a beautiful gluten free Christmas cake with the perfect slight almond flavor! We’re adding a splash of almond extract (more on that later) to bump up the almondiness!
Coconut Flour. Coconut flour is best used as an assistant to another flour. Here, it’s assisting our almond flour. This is going to help the cake get a fluffy, cakey texture!
Baking Soda & Baking Powder. For some baking magic! We are getting some fluff and rise with this dynamic duo!
Salt. Because you need salt to bring out all those sweet & tangy flavors!
Spices. I’m talking cinnamon, ground ginger and some nutmeg for all those warm, cozy Christmas feels.
Eggs. To bind it all together! I haven’t tested this recipe with flax eggs or egg alternates so if you do any experimenting, let me know how it goes!
Unsalted Butter. You can also use vegan (dairy free) butter or refined coconut oil if you prefer! Check out my favorite trick for How to Soften Butter!
Maple Syrup. I love the cozy maple flavors this syrup gives this cake, but honey or agave nectar works too!
Vanilla Extract. Just a splash for those warm, cozy cake vibes.
Almond Extract. I think when you really want to hit home those undercurrents of nuttiness a splash of almond extract is the perfect touch!
Oranges. We’re going to use the orange juice for both the cake and the glaze plus we’re folding in all that delicious orange zest!
Cranberries. Ah, how gorgeous! Cranberries are going to give this cake bright, cheery pops of color plus some tart flavor!
How to Make Cranberry Christmas Cake
Prep your bundt pan.
Butter and coconut flour the inside of the bundt pan to prevent sticking.
Mix up the Cake
In a large bowl, mix together the dry ingredients and set aside.
In another bowl, whisk together all of the wet ingredients until the eggs are fully combined.
Add the wet to the dry ingredients and stir the cake batter together. It will be thick!
Lastly, add the orange zest and cranberries. Mix the batter until the fruit is evenly distributed and add to the cake tin.
Bake in the oven
Bake the cranberry Christmas cake for 40-45 minutes or until a toothpick comes out clean.
Cool & Flip
Leave to cool in the bundt pan for 10 minutes before flipping out onto a cooling rack and cooling completely before coating in the glaze!
To make the glaze, simply whisk the orange juice and powdered sugar until a thick, smooth glaze forms. Drizzle over the cake and serve!
How to Store this Cranberry Christmas Cake
Store this cake in the fridge because of the orange juice in the glaze and the extra moisture from the cranberries. It should keep in an airtight container for up to a week.
It also freezes beautifully! To freeze, wrap the cake in plastic wrap or place in an airtight container. Freeze up to two months. When ready to eat, defrost in the fridge overnight and warm in the microwave. Add the glaze and enjoy!
Cranberry Christmas Cake + Orange Glaze
Cranberry Christmas Cake with a sweet and cheery orange glaze is the perfect show stopper to serve up this holiday season!
- 2 cups almond flour
- 1/2 cup coconut flour
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
- 1 tsp Cinnamon
- 1/2 tsp ginger
- 1 pinch Nutmeg
- 5 eggs
- 1/2 cup melted unsalted butter or coconut oil
- 3/4 cup maple syrup
- 1 tsp vanilla
- 1/2 tsp almond extract
- 2 tbsp orange juice 1/2 an orange
- Zest of 2 oranges
- 1 1/2 cups fresh (or frozen, but thawed) cranberries
- Juice of 1/2 orange
- 1 1/3 cups powdered sugar
- Preheat the oven to 350 degrees and grab a bundt pan. If desired, butter and flour (with coconut flour) the inside of the bundt pan to prevent sticking.
- In a large bowl, mix together the dry ingredients and set aside.
- In another bowl, whisk together all of the wet ingredients until the eggs are fully combined.
- Add the wet to the dry ingredients and stir the cake batter together. It will be thick!
- Lastly, add the orange zest and cranberries. Mix the batter until the fruit is evenly distributed and add to the cake tin.
- Bake for 40-45 minutes or until a toothpick comes out clean.
- Leave to cool in the bundt pan for 10 minutes before flipping out onto a cooling rack and cooling completely before coating in the glaze!
- To make the glaze, simply whisk the orange juice and powdered sugar until a thick, smooth glaze forms. Drizzle over the cake and serve!
Recipe Development + Food Photography by Jessica Reynolds-Corden
from Jessica Eats.
***I would store this cake in the fridge because of the orange juice in the glaze and the extra moisture from the cranberries. It should keep in an airtight container for up to a week. It also freezes beautifully!
- Serving Size: 1 slice
- Calories: 342
- Sugar: 37g
- Sodium: 158mg
- Fat: 14.9g
- Saturated Fat: 7.3g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 6.2g
- Protein: 6.4g
- Cholesterol: 106mg
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