Moist & Festive Flourless Pumpkin Cranberry Cake (Gluten-Free Delight!)

First off, thank you for stopping by my kitchen today—I’m so excited to share this flourless pumpkin cranberry cake with you! 🎃🍒 This cake has been my go-to for cozy autumn gatherings, Thanksgiving dessert tables, and even just a simple afternoon treat with tea. It’s naturally gluten-free, moist, and filled with that wonderful balance of sweet pumpkin, warm spices, and tart bursts of cranberry. If you’re looking for something festive yet wholesome, this is the cake you’ll want to bake.

Before we jump in, don’t forget to subscribe to my email list for more seasonal recipes straight from my kitchen to yours!

Overview of Recipe Content

This flourless pumpkin cranberry cake is a gluten-free wonder that doesn’t compromise on texture or flavor. It fits perfectly as:

• A wholesome holiday dessert 🎄
• A Thanksgiving or Friendsgiving table centerpiece 🦃
• A cozy tea-time treat ☕

Why you’ll love it:

• It’s naturally gluten-free (thanks to almond flour).
• Bursting with autumn flavors—pumpkin, cinnamon, cranberries.
• Perfectly moist with a tender crumb.
• No refined sugar if you use honey or maple syrup.

Taste profile:
Imagine a pumpkin spice latte in cake form—but lighter, nuttier, and with juicy, tart cranberry gems throughout.

Seasonal perk: Cranberries are at their peak in fall and winter, making this cake extra festive!

Ingredients You’ll Need

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• 🎃 1 cup pumpkin purée (unsweetened)
• 🥚 3 large eggs
• 🥛 1/2 cup plain Greek yogurt (or coconut yogurt for dairy-free)
• 🍯 1/3 cup honey or maple syrup
• 🥄 1 tsp vanilla extract
• 🌰 2 cups almond flour
• 🥄 1 tsp baking powder (gluten-free if needed)
• 🥄 1 tsp cinnamon
• 🥄 1/2 tsp nutmeg
• 🥄 1/4 tsp cloves
• 🍒 1 cup fresh or frozen cranberries

Tools You’ll Need

• Mixing bowls
• Whisk and spatula
• 9-inch round cake pan (or loaf pan for variation)
• Parchment paper

Suggested Substitutions

• Swap cranberries with dried cherries or blueberries.
• Replace Greek yogurt with coconut yogurt for dairy-free.
• Add chopped walnuts or pecans for crunch.

How to Make Flourless Pumpkin Cranberry Cake

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1. Preheat & prep: Heat oven to 350°F (175°C). Line a cake pan with parchment.
2. Whisk wet ingredients: In a large bowl, whisk together pumpkin purée, eggs, yogurt, honey, and vanilla.
3. Add dry ingredients: Stir in almond flour, baking powder, and spices until smooth.
4. Fold in cranberries: Gently fold in cranberries (and nuts if using).
5. Bake: Pour batter into prepared pan and bake for 35–40 minutes, until golden and a toothpick comes out clean.
6. Cool & serve: Let it cool for 10 minutes before slicing. Serve with a dollop of whipped cream or a dusting of powdered sugar.

What to Serve with Flourless Pumpkin Cranberry Cake

This cake pairs beautifully with:

• Hot apple cider or mulled wine 🍷
• Fresh whipped cream or coconut cream topping
• A drizzle of maple glaze for extra indulgence
• A scoop of vanilla bean ice cream for holiday dinners 🍨

Tips for Making It Perfect

• Don’t overmix—almond flour cakes can get dense if overworked.
• Use room-temperature eggs for the fluffiest texture.
• If using frozen cranberries, don’t thaw—add straight to batter to avoid extra moisture.
• For a prettier top, scatter extra cranberries on the batter before baking.

Storage Instructions

• Room temp: Keep covered up to 2 days.
• Fridge: Store in an airtight container up to 5 days.
• Freeze: Wrap slices individually, freeze up to 2 months. Thaw at room temp.

General Information

Pumpkin and cranberries are a classic American holiday pairing. Pumpkin offers creamy sweetness while cranberries add a tart sparkle—together, they balance beautifully. This recipe is also inspired by my nonna, who always said: “A cake without a little tang is like a song without music.”

Frequently Asked Questions

Can I use canned pumpkin pie filling instead of purée?
No, it already has sugar and spices. Stick with pure pumpkin purée.

Can I make this cake dairy-free?
Yes! Swap Greek yogurt for coconut yogurt.

Can I make it ahead?
Absolutely—bake the night before, wrap, and refrigerate. Flavors deepen overnight.

What if I don’t have almond flour?
Hazelnut flour works beautifully too!

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Conclusion

There you have it—my festive, cozy flourless pumpkin cranberry cake! Perfectly moist, naturally gluten-free, and just the right mix of sweet and tangy.

If you loved this, you might also enjoy:

• Easy Pumpkin Muffins
• Cranberry Orange Bread
• Almond Flour Brownies

Happy baking, friends! 🍂

Interactive Elements

If you make this cake, please leave a review below—I love hearing from you! 💌
And don’t forget to snap a photo and share it on Pinterest or tag me on Instagram.

Nutritional Information (per slice, 10 servings)

Calories	Protein	Carbs	Sugar	Fat	Saturated Fat	Fiber	Sodium
220	8g	18g	9g	12g	2g	3g	70mg

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