5 ingredient vegan and gluten free almond cake with cranberries and aquafaba in place of egg whites for a light and fluffy fall cake. Refined Sugar Free & High Protein too.
Fall dessert time. Almond + cranberries make the perfect fall themed sweet treat. You’re going to love this almond cake which is not only gluten-free and refined sugar free, but vegan too.
This recipe was inspired from my very own – gluten free almond cranberry cake which was made with regular almond meal, dried cranberries and eggs.
The recipe needed a bit of a makeover – and so the almond meal was replaced with Bob’s Red Mill super fine almond flour (made from whole blanched almonds). I’ve used this for multiple recipes now (almond cookies too) and love the blanched almond flour. It is so light and fluffy and adds that gently and tender almond flavor to everything. And an added bonus is that almonds are super healthy nuts high in manganese and vitamin E and protein. One slice of this cake has almost 9 grams of protein!
So double yes to almond flour.
Next the dried cranberries needed to be replaced with fresh ones – because they’re much happier. Tart fruit is my favorite – I love love love it.
And the fresh tart cranberries added whole in the batter slowly start to pop in the oven and release those tart red juices, mixing with the gentle almonds for the greatest pop in flavor.
The maple syrup in place of agave is my new go to sweetener of choice so that was added.
I was planning on adding vanilla extract, until I discovered that what I had on hand was actually some sort of alcohol free vanilla flavoring – ick – how did that get into the pantry? Not ok!
So no vanilla extract here – but guess what, turns out this almond cake doesn’t even need it. I normally add vanilla extract to all my baking and sweet treats, but you know what, I’m going to start holding off. Let the other flavors shine.
Now the most exciting part of this recipe is of course the egg replacement! A chia or flax egg would not do in this recipe – I needed fluffy vegan egg whites to get this cake to work.
Tell me you’ve heard of aquafaba. No?
Expect to be amazed.
Aquafaba is the leftover chickpea liquid in a can (or after you have cooked your own dried chickpeas). This liquid which for years has been tossed out and discarded without a second thought, actually serves a HUGE purpose.
When beaten for a solid few minutes, this strange yellowish thick gloopy liquid transforms into what looks exactly like whipped egg whites. Vegan egg whites.
Magical or what?
This was my first time experimenting with aquafaba, and not going to lie – I was impressed. I mean I wasn’t even sure I believed that it would resemble stiff peak egg whites, but it really truly does.
Be patient with it. It took me about 10 minute of beating for this to happen. Those of you out there with your Stand Mixers – I am eternally jealous, because you turn that machine on and walk happily away.
I am on the other hand need to patiently attach myself to the electric mixer and watch the process by the second.
It might not have taken so long if I had 2 beaters instead of 1, but unfortunately I lost 1 while running through NYC 2 years ago trying to catch a bus. I know, only I could lose a electric mixer beater while running through the city.
Needless to say I always forget to purchase a replacement until I need to start using the electric mixer. So you might get away with stiff peak vegan egg whites in 5-7 minutes instead of my 10.
I am seriously so excited to have tried using aquafaba to make vegan egg whites, that I cannot wait to try making vegan mayo next! But for now back to this cake.
This recipe couldn’t be easier. You only need five ingredients – blanched almond flour (I used Bob’s Red Mill), reserved chickpea liquid, fresh cranberries, baking soda and maple syrup (and a dash of salt).
The almond flour, baking soda and salt are combined in one bowl. Then the maple syrup is added and lightly beaten until combined.
The most time consuming part is to beat the aquafaba until stiff peaks form. Then you fold that in gently into the other bowl and add in the cranberries.
Baking doesn’t get much simpler than this!
Bake for 35-45 minutes until the cake is lightly browned and a knife or toothpick comes out clean. I prefer my cakes a little bit on the under cooked side but if you like it more firm and cooked through, let it bake for a few more minutes.
Now you know I am not a huge fan of dessert and usually can politely decline, but this almond cake, this is good. Those tart cranberries just lightly pop and add a refreshing burst of flavor to contrast the gently and fluffy almond taste.
This is the perfect afternoon tea time dessert. A cup of hot brewed tea is absolutely mandatory with this almond cake. Next time you’re looking for a vegan fall themed healthier dessert be sure to try this almond cake with cranberries! With 9 grams of protein per serving this also classifies as a high protein dessert!
For a Bob’s Red Mill $1 off oupon be sure to click this link here.
Serves 1 piece of cake
5 ingredient vegan and gluten free almond cake with cranberries and aquafaba in place of egg whites for a light and fluffy fall cake. Refined Sugar Free too.
15 minPrep Time
40 minCook Time
55 minTotal Time
- 2 1/2 cups Bob's Red Mill Blanched Almond Flour
- 1/2 cup maple syrup
- 1 teaspoon baking soda
- dash of salt
- 9 tablespoons aquafaba (liquid reserved from can of chickpeas)
- 2 cup fresh cranberries, rinsed and dried
- Preheat oven to 350 degrees F.
- Sift almond flour into a large bowl. Add baking soda, salt and mix.
- Add maple syrup and beat until combined.
- In a separate bowl beat aquafaba until stiff peaks form (this took me about 10 minutes).
- Gently fold the aquafaba into the almond flour mix.
- Add the cranberries and gently fold in.
- Place batter in a 9 inch springform pan lined with parchment paper.
- Bake for 35-45 minutes until cooked through and top is lightly browned.
Serving size: 1/8 of the almond cake Calories 281 % Daily Value* Total Fat 17.5g 27% Saturated Fat 0g 0% Cholesterol 0g 0% Sodium 160.8mg 7% Total Carbohydrate 25.4g 8% Dietary Fiber 4.8g 19% Sugars 15.2g Protein 8.8g 18% Vitamin A 0% Vitamin C 6% Calcium 5% Iron 3%
I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.