First off, thank you for stopping by my kitchen todayโIโm so excited to share this flourless pumpkin cranberry cake with you! ๐๐ This cake has been my go-to for cozy autumn gatherings, Thanksgiving dessert tables, and even just a simple afternoon treat with tea. Itโs naturally gluten-free, moist, and filled with that wonderful balance of sweet pumpkin, warm spices, and tart bursts of cranberry. If youโre looking for something festive yet wholesome, this is the cake youโll want to bake.
Before we jump in, donโt 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 doesnโt compromise on texture or flavor. It fits perfectly as:
- A wholesome holiday dessert ๐
- A Thanksgiving or Friendsgiving table centerpiece ๐ฆ
- A cozy tea-time treat โ
Why youโll love it:
- Itโs naturally gluten-free (thanks to almond flour).
- Bursting with autumn flavorsโpumpkin, 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 formโbut 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 Youโll Need
- ๐ 1 cup pumpkin purรฉe (unsweetened)
- ๐ฅ 3 large eggs
- ๐ฅ 1/2 cup plain Greek yogurt (or coconut yogurt for dairy-free)
- ๐ฏ 1/3 cup honey or maple syrup
- ๐ฅ 1 tsp vanilla extract
- ๐ฐ 2 cups almond flour
- ๐ฅ 1 tsp baking powder (gluten-free if needed)
- ๐ฅ 1 tsp cinnamon
- ๐ฅ 1/2 tsp nutmeg
- ๐ฅ 1/4 tsp cloves
- ๐ 1 cup fresh or frozen cranberries
Tools Youโll 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
- Preheat & prep: Heat oven to 350ยฐF (175ยฐC). Line a cake pan with parchment.
- Whisk wet ingredients: In a large bowl, whisk together pumpkin purรฉe, eggs, yogurt, honey, and vanilla.
- Add dry ingredients: Stir in almond flour, baking powder, and spices until smooth.
- Fold in cranberries: Gently fold in cranberries (and nuts if using).
- Bake: Pour batter into prepared pan and bake for 35โ40 minutes, until golden and a toothpick comes out clean.
- 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 ๐ท
- 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 ๐จ
Tips for Making It Perfect
- Donโt overmixโalmond flour cakes can get dense if overworked.
- Use room-temperature eggs for the fluffiest texture.
- If using frozen cranberries, donโt thawโadd 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 sparkleโtogether, they balance beautifully. This recipe is also inspired by my nonna, who always said: โA cake without a little tang is like a song without music.โ
Frequently Asked Questions
Can I use canned pumpkin pie filling instead of purรฉe?
No, it already has sugar and spices. Stick with pure pumpkin purรฉe.
Can I make this cake dairy-free?
Yes! Swap Greek yogurt for coconut yogurt.
Can I make it ahead?
Absolutelyโbake the night before, wrap, and refrigerate. Flavors deepen overnight.
What if I donโt have almond flour?
Hazelnut flour works beautifully too!
Conclusion
There you have itโmy 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:
Happy baking, friends! ๐
Interactive Elements
If you make this cake, please leave a review belowโI love hearing from you! ๐
And donโt 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 |
Moist & Festive Flourless Pumpkin Cranberry Cake (Gluten-Free Delight!)
- Total Time: 50 minutes
- Yield: 10 servings 1x
Description
A festive, moist, and naturally gluten-free cake made with almond flour, pumpkin purรฉe, warm spices, and tart cranberries. Perfect for autumn and holiday gatherings!
Ingredients
1 cup pumpkin purรฉe (unsweetened)
3 large eggs
1/2 cup plain Greek yogurt (or coconut yogurt)
1/3 cup honey or maple syrup
1 tsp vanilla extract
2 cups almond flour
1 tsp baking powder
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
1 cup cranberries
Instructions
1. Preheat oven to 350ยฐF (175ยฐC) and line a cake pan with parchment.
2. Whisk pumpkin purรฉe, eggs, yogurt, honey, and vanilla.
3. Stir in almond flour, baking powder, and spices until smooth.
4. Fold in cranberries.
5. Bake 35โ40 minutes, until golden and a toothpick comes out clean.
6. Cool for 10 minutes before slicing.
Notes
For dairy-free, use coconut yogurt.
Add chopped walnuts or pecans for crunch.
If using frozen cranberries, donโt thaw before mixing into the batter.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 9g
- Sodium: 70mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 70mg
