This gluten-free, dairy-free cranberry Christmas cake is simple, nutritious and oh so tasty! Perfect for holiday parties or just for dessert when you feel like it. Made with eggs, coconut flour, coconut oil, maple syrup or honey, cranberries (obviously!) and other wholefood ingredients.
If you're ever unsure of what you can bring to a potluck or get-together during the holiday season, this is the answer for you!
It might even pass for Christmas morning breakfast...
A simple, beautiful cake, covered in ruby-colored cranberries- it's just perfect for Christmas!
This cake is both gluten and dairy free, so many with different diet restrictions will be able to enjoy it.
The best part, in my opinion, is that it's made with minimal sugar and lots of nutrient-dense ingredients, so you can feel good about serving it.
Don't love cranberries? It's versatile and you can use blueberries, cherries (pitted), apricots or sliced apples instead.
On top of that, it's quite easy and simple to put together.
Keep in mind, though, that this upside-down cake is also delicious at any other time of the year! It's a good one to keep in your back pocket for dinner parties, as a coffee cake or even weekday dessert.
Let's get started!
Is Cranberry Christmas Cake Healthy?
This cranberry Christmas cake recipe is made with nourishing simple ingredients and minimal natural sweeteners, so you get a delicious product that you can feel good about eating and serving!
Most cakes are made with refined all purpose flour and processed sugar, which have no nutritional value. Switching to recipes like this that will actually nourish you in some way makes you feel so good! You can check out some more healthy dessert ideas here.
Cranberry Christmas Cake Ingredients
Cranberries - The star of the show! Can be fresh or frozen berries, no need to thaw them beforehand. Baking time will vary slightly, so check the cake with a toothpick every 5 minutes starting at 30 minutes.
They are rich in antioxidants, manganese and fibre. They also contain small amounts of other vitamins and minerals, such as vitamin E, vitamin K, potassium, and copper. Additionally, tart cranberries are a rich source of flavonoids, which are plant compounds that have been linked to a range of potential health benefits.
Coconut oil - High in lauric acid (and smaller amounts of other healthy fatty acids), which can change quickly into energy in the body, and improve heart health and brain function. If you want, you can substitute butter for coconut oil in this recipe.
Coconut flour - Gluten-free and high in nutrients, including fibre, protein, healthy fats and iron!
Arrowroot powder - A starchy substance that is extracted from the root of the arrowroot plant. It's a good source of fibre, Vitamins B and C, as well as potassium, iron and phosphorus. It can be substituted with cornstarch if necessary.
Coconut sugar - Used for the top part of the cake to sweeten the cranberries. One of my favorite natural sweeteners!
Eggs - Eggs are very nutrient-dense, containing a ton of vitamins, minerals, protein, fat and more!
Maple syrup - Used in the cake batter. Contains some minerals and antioxidants, and of course, is high in sugar. Can't ask much more from a sweetener! I use the smallest amount possible to balance out the tartness of the cranberries.
Juice - A very small amount of cranberry or orange juice is used to further flavor the cake, but if you don't have these, you could easily use milk or water.
Lemon zest - Provides a lovely hint of lemon to compliment the cranberry flavor.
Other - Pure vanilla extract, baking powder and sea salt round out the ingredient list.
FAQ
Is Cranberry Christmas Cake Dairy-Free?
Many cake recipes contain lots of dairy: milk, sour cream, heavy cream or others. All the ingredients in this recipe are dairy-free! If you don't have any issues with dairy, you can use butter in place of the coconut oil.
Is Cranberry Christmas Cake Vegan?
This recipe relies heavily on eggs, so is not vegan.
Is Cranberry Christmas Cake Gluten-Free?
Yes, all the ingredients in this cranberry cake recipe are naturally gluten-free!
Can I Use Dried Cranberries in Place of Fresh Cranberries?
I have not tried this, however, I think if you rehydrate the cranberries, it should turn out! Pour boiling water over your cranberries and let sit for about 20 minutes. Strain and use as directed in the recipe. Let me know how it turns out!
Tips for Making Cranberry Christmas Cake
- Use butter in place of coconut oil if desired.
- Can use brown sugar in place of coconut sugar, if needed.
- Substitute fresh orange zest for lemon zest if desired.
- This recipe uses whole cranberries. Don't waste your time halving them!
- You can use frozen cranberries straight from the freezer! No need to plan ahead and thaw them beforehand.
- If there are gaps between the cranberries once you've put in your 2 cups, you can fill them in with more berries if you wish, just don't put in more than a single layer of berries.
- Don't love cranberries? Use blueberries, cherries (pitted), apricots or sliced apples instead.
Cranberry Christmas Cake Serving Ideas
- As is, cooled or warm
- Drizzled with a simple powdered sugar glaze or healthier coconut butter glaze. Add the juice and/or zest of a lemon or orange to make a lemon or orange glaze.
- With whipped cream, coconut whipped cream or vanilla ice cream
- Topped with a pile of sugared cranberries in the center of the cake for garnish
Tools You May Need
How to Make Cranberry Christmas Cake
Ingredients:
- 1 tablespoon coconut oil
- 1 tablespoon arrowroot powder
- 2 tablespoon coconut sugar
- 2 cups fresh or frozen cranberries (no need to thaw them)
- ½ cup coconut flour
- ¼ cup arrowroot powder
- 2 teaspoon baking powder
- ¼ teaspoon sea salt
- 4 eggs
- ¼ cup coconut oil, melted and cooled
- ¼ cup maple syrup or honey
- 2 tablespoon cranberry juice or orange juice
- zest of ½ lemon
- 1 teaspoon vanilla
Instructions:
Preheat oven to 350°F.
Cut out a circle of parchment paper to fit on the bottom of your cake pan. Place it in the pan and grease the sides of the pan with coconut oil.
Melt 1 tablespoon coconut oil in a saucepan, then stir in 2 tablespoon coconut sugar and 1 tablespoon arrowroot. The mixture will be like a grainy paste. Gently spread the oil/sugar mixture evenly on the parchment paper in the prepared pan.
Arrange the cranberries on top.
Combine coconut flour, ¼ cup arrowroot powder, baking powder and salt in a bowl.
In a separate bowl, use an electric mixer on medium speed or hand whisk together eggs, cooled melted coconut oil (it needs to be cooled somewhat so it doesn't cook the eggs!), maple syrup, juice, zest and vanilla.
Pour the wet ingredients into the bowl with the dry ingredients and whisk until smooth.
Dot the cranberries with this mixture and carefully spread it evenly over the cranberries. Be gentle, as the mixture is quite thick. I like to use an angled rubber spatula for this.
Bake for 30-35 minutes, until when poked with a toothpick, no batter comes out. The edges will be golden brown.
Cool in the pan on a wire rack for 15 minutes, then invert it onto a plate and remove the parchment paper.
Cool completely, then serve. Best served at room temperature, but still delicious warm or straight out of the fridge!
If desired you can drizzle the top of the cake with a basic powdered sugar glaze or healthier coconut butter glaze once it's cooled.
How to Store Cranberry Christmas Cake
Store in the fridge, covered or in an airtight container for up to 5 days. It will stay moist and delicious!
Did you try this recipe? If so, I would really appreciate a 5-star rating and your comments below! Thanks!
More Healthy Christmas Desserts
- Dark Chocolate Covered Peanuts
- Grandma's German Gingerbread Cookies
- Dairy Free Brownies
- Healthy Nanaimo Bars
- Eggless Pumpkin Pie
📖 Recipe
Healthy Cranberry Christmas Cake
This gluten-free, dairy-free cranberry Christmas cake is simple, nutritious and oh so tasty! Perfect for holiday parties or just for dessert when you feel like it.
Ingredients
- 1 tablespoon coconut oil
- 1 tablespoon arrowroot powder
- 2 tablespoon coconut sugar
- 2 cups fresh or frozen cranberries (no need to thaw them)
- ½ cup coconut flour
- ¼ cup arrowroot powder
- 2 teaspoon baking powder
- ¼ teaspoon sea salt
- 4 eggs
- ¼ cup coconut oil, melted and cooled
- ¼ cup maple syrup or honey
- 2 tablespoon cranberry juice or orange juice
- zest of ½ lemon
- 1 teaspoon vanilla
Instructions
- Preheat oven to 350°F.
- Cut out a circle of parchment paper to fit on the bottom of your cake pan. Place it in the pan and grease the sides of the pan with coconut oil.
- Melt 1 tablespoon coconut oil in a saucepan, then stir in 2 tablespoon coconut sugar and 1 tablespoon arrowroot. The mixture will be like a grainy paste.
- Gently spread the oil/sugar mixture evenly on the parchment paper in the prepared pan. Arrange the cranberries on top.
- Combine coconut flour, ¼ cup arrowroot powder, baking powder and salt in a bowl.
- In a separate bowl, use an electric mixer on medium speed or hand whisk together eggs, cooled melted coconut oil (it needs to be cooled somewhat so it doesn't cook the eggs!), maple syrup, juice, zest and vanilla.
- Pour the wet ingredients into the bowl with the dry ingredients and whisk until smooth.
- Dot the cranberries with this mixture and carefully spread it evenly over the cranberries. Be gentle, as the mixture is quite thick. I like to use an angled rubber spatula for this.
- Bake for 30-35 minutes, until when poked with a toothpick, no batter comes out. The edges will be golden brown.
- Cool in the pan on a wire rack for 15 minutes, then invert it onto a plate and remove the parchment paper.
- Cool completely, then serve. Best served at room temperature, but still delicious warm or straight out of the fridge!
- If desired you can drizzle the top of the cake with a basic powdered sugar glaze or healthier coconut butter glaze once it's cooled.
Notes
Storage: Store in the fridge, covered with plastic wrap or in an airtight container for up to 5 days. It will stay moist and delicious!
Variations: Use blueberries, pitted cherries, apricots or sliced apples in place of the cranberries.
Substitutions:
- Butter in place of coconut oil
- Brown sugar in place of coconut sugar
- Water or milk in place of juice
- Orange zest in place of lemon zest
- Cornstarch in place of arrowroot
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