Gluten Free Almond Cranberry Bundt Cake

Gluten Free Almond Cranberry Bundt Cake Recipe

If you are looking for a gluten free dessert to serve this holiday season and want something that will look oh-so-lovely on your dessert table, try this Gluten Free Almond Cranberry Bundt Cake recipe. Fresh cranberries give this moist, sweet cake just the perfect hit of tartness.

And to make things even better, this cake keeps well in the fridge for several days and freezes beautifully when wrapped tightly in plastic wrap. Perfect to get done before all the final rush and hustle of preparing a holiday meal.

If you want to make your own flour blend, you can pop over to my Sugar Cookie Recipe and within the post is a recipe that works every time. Make sure to use pure extracts; the artificial ones not only have inferior taste but can contain gluten and Solo Almond Paste is gluten free.

I love this cake as is but if you really want to gild the lily, top with some lightly whipped cream.

 

Gluten Free Almond Cranberry Bundt Cake Recipe

 

0 from 0 votes
Gluten Free Almond Cranberry Bundt Cake
Gluten Free Almond Cranberry Bundt Cake Recipe
Prep Time
15 mins
Cook Time
50 mins
Cooling Time
30 mins
Total Time
1 hr 5 mins
 
Course: Dessert
Cuisine: American
Servings: 10 people
Calories: 350 kcal
Author: Carol Kicinski
Ingredients
  • 4 tablespoons unsalted butter at room temperature plus more for preparing the pan
  • 8 ounces Solo Almond Paste not pie filling or marzipan
  • 1 cup granulated sugar
  • 4 large eggs at room temperature
  • ½ teaspoon pure vanilla extract
  • ½ teaspoon pure almond extract
  • cups gluten-free all-purpose flour plus more for preparing the pan
  • 1 ½ teaspoons baking powder
  • ½ teaspoon kosher or sea salt
  • ¼ cup milk at room temperature
  • 1 ½ cups fresh cranberries rinsed, dried and coarsely chopped
  • ½ cup powdered sugar
Instructions
  1. Preheat oven to 350 degrees. Butter a 10 cup bundt pan and sprinkle with some sweet rice flour blend. Tap out the excess flour.
  2. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and the almond paste together on medium speed until smooth, 2 minutes. Add the sugar and continue to beat until very light and fluffy, 3 more minutes. Turn mixer to low and add the eggs, one at a time, mixing until each egg is fully mixed in, scraping down the sides of the bowl with each addition. Add the vanilla and almond extracts and mix well.
  3. In a separate large mixing bowl, whisk together the flour, baking powder and salt. With the mixer on low, add half the flour mixture to the butter mixture, then the milk, then the rest of the flour; mix well. Turn off the mixer and scrape the sides and bottom of the bowl well with a large spatula. Fold in the chopped cranberries.
  4. Pour batter into prepared pan and smooth the top with spatula. Rap the pan three times on the counter to settle the batter. Bake for 40 - 50 minutes or until a toothpick inserted in the center comes out clean. Let cool in pan for 30 minutes, then invert the cake onto a wire rack, remove pan and let the cake cool completely.
  5. Sprinkle with powdered sugar run through a fine sieve.
Nutrition Facts
Gluten Free Almond Cranberry Bundt Cake Recipe
Amount Per Serving
Calories 350 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 4g 20%
Cholesterol 78mg 26%
Sodium 148mg 6%
Potassium 196mg 6%
Total Carbohydrates 53g 18%
Dietary Fiber 2g 8%
Sugars 35g
Protein 6g 12%
Vitamin A 5.1%
Vitamin C 2.4%
Calcium 8.7%
Iron 9%
* Percent Daily Values are based on a 2000 calorie diet.

The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers’ samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.

Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
Tags: Almonds Bundt Cake Cranberries Gluten-Free Gluten-Free Recipes Recipe
0 shares
Previous Post

Gluten Free Stuffed Artichokes Recipe

Next Post

Gluten Free Chocolate Crescent Cookies Recipe

  1. Pingback: Need of Gluten Free Diet | Gluten Free Diets Today

  2. My husband will love this! Thanks for the recipe!

    1. Carol Kicinski
      December 23, 2012

      My pleasure, happy holidays!

  3. Laura
    December 23, 2012

    Do you think this would work with an angel food pan?

    1. Carol Kicinski
      December 27, 2012

      Hi Laura, I think it would great in an Angel Food Pan! ANd I will look into the contact issue, thank you.

  4. Laura
    December 23, 2012

    by the way, Carol, I still can’t post or contact your when I use Firefox and my yahoo email address. Gmail and Chrome were no problem so you might ask your web person to look into that….

  5. Pingback: Vegetarian, Gluten-Free Roundup: A few more sweets to ring in the New Year

  6. Kay
    January 12, 2013

    Carol, I was wondering if this recipe really used 2 cups of sugar ~~~It’s listed twice in the ingredients, so I wanted to make sure before I made this. I need to make it for a group meeting, 1 gal has wheat alergies and 1 gal is diabetic, so I will use a sugar substitute but don’t want to add more than I should.

    1. Carol Kicinski
      January 12, 2013

      Hi Kay – yijes! Sorry, NO. I have fixed the recipe, just 1 cup of sugar. Thank you so much for pointing out this mistake! Enjoy.

  7. Pingback: Top 10 Best Bundt Cake Recipes - Top Inspired

  8. Molly
    October 20, 2016

    Can this Bundt cake recipe be made using a non-dairy milk?

    1. Carol Kicinski
      November 11, 2016

      Hello Molly,
      Yes, in fact almond milk would be really good in this recipe but you can use any kind you want. :0
      xo,
      Carol

  9. Pingback: Gluten Free Manhattan Bundt Cake | Recipe

  10. Letty B
    December 16, 2016

    Hi Carol. This recipe looks good and I’d like to make it for some friends for Christmas. I notice the 1/4 cup milk is listed twice and one says room temperature. I’m assuming this is an error? Also, I’d like to make two 5 cup bundt cakes instead of one big one. Is this doable with this recipe and if so, will I have to adjust baking time? Thanks so much.

    1. Carol Kicinski
      December 22, 2016

      Letty,
      Sorry, thanks for noticing that! I’ve fixed the recipe now and yes it’s doable, I’m not really sure about the cooking times but I would start checking it at about 25 minutes.
      xo,
      Carol

Leave a Reply

Your email address will not be published. Required fields are marked *