Cranberry Cake

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½ tablespoon butter

4 large eggs

½ cup honey

2 teaspoons vanilla extract

1½ cups blanched almond flour

½ teaspoon kosher salt

½ teaspoon baking soda

1 cup (90 grams) fresh cranberries


1. Preheat oven to 350 degrees F.

2. Generously grease a 9-inch glass pie plate with butter or coconut oil.

3. In a large bowl, lightly whisk the eggs.

4. One by one, gradually whisk in the honey, vanilla, almond flour, kosher salt and baking soda.

5. Using a spatula, fold in the cranberries.

6. Use the same spatula to transfer the batter onto the prepared pie plate.

7. Bake until puffy, browned and set, and a toothpick inserted in center comes out clean, about 30 minutes.

8. If after 30 minutes the cake is not yet fully baked, loosely tent it with foil to prevent over-browning, and continue baking 5-10 more minutes.

9. Cool the cake, in the pan on a cooling rack, to room temperature, about 30 minutes, then slice and serve.

Bon Appetit!

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