Gluten Free Almond Cake with Cranberries {Vegan}
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
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.
Course:
Dessert
Cuisine:
gluten free, Healthy, holidays, Vegan
Servings: 8 pieces of cake
Calories: 272 kcal
Ingredients
- 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
Instructions
-
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.
Recipe Notes
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%
Nutrition Facts
Gluten Free Almond Cake with Cranberries {Vegan}
Amount Per Serving
Calories 272
Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 1g6%
Sodium 166mg7%
Potassium 93mg3%
Carbohydrates 24g8%
Fiber 4g17%
Sugar 14g16%
Protein 9g18%
Vitamin A 15IU0%
Vitamin C 3.3mg4%
Calcium 97mg10%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.