Cranberry Almond Oat Cake: A Wholesome, Festive Treat
Cranberry Almond Oat Cake is the perfect choice. This delightful gluten-free creation combines the wholesome goodness of oat and almond flour with the vibrant tartness of fresh or frozen cranberries. Each bite offers a tender crumb that melts in your mouth, complemented by almonds’ subtle, nutty flavor. It’s the perfect addition to your morning routine, a satisfying snack to enjoy in the afternoon, or a charming dessert to impress your guests during the holiday season.
Why You’ll Love This Recipe
- Naturally Gluten-Free: Made with almond flour and oats for a tender texture without traditional flour.
- Festive and Flavorful: The tart cranberries and nutty almond flavor scream holiday comfort.
- Moist and Wholesome: The recipe is rich and satisfying, thanks to the use of almond flour and Greek yogurt.
- Versatile: Perfect as a snack, dessert, or even a holiday breakfast!
Pro Tips for the Perfect Cranberry Almond Oat Cake
- Use Fresh Cranberries for Extra Tartness: If using dried cranberries, soak them in warm water for 10 minutes to soften before mixing them into the batter.
- Don’t Overmix the Batter: Overmixing can result in a dense cake. Mix until the ingredients are just combined.
- Customize the Sweetness: You can adjust the sweetness by using more or less honey or maple syrup, depending on your taste.
- Keep it Moist: Store the cake in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.
- Freeze for Later: Slice the cake and wrap individual pieces in plastic before freezing for up to 3 months.
Serving Suggestions
Cranberry Almond Oat Cake is versatile and pairs wonderfully with a variety of accompaniments:
- Breakfast: Serve warm with a dollop of Greek yogurt and a drizzle of honey.
- Snack: Pair with a hot coffee, tea, or chai for a cozy afternoon treat.
- Dessert: Add a scoop of vanilla ice cream or a dusting of powdered sugar for a more indulgent dessert.
Storing and Reheating
Storing:
- Room Temperature: Store in an airtight container for up to 2 days.
- Refrigerator: Keep in the fridge for up to 5 days.
- Freezer: Freeze individual slices wrapped tightly for up to 3 months.
Reheating:
- Microwave: Heat individual slices for 15-20 seconds for a freshly baked taste.
- Oven: Warm in a 300°F (150°C) oven for 5-7 minutes.
FAQs About Cranberry Almond Oat Cake
1. Can I Make This Dairy-Free?
Yes! Use a dairy-free yogurt and almond milk or another plant-based milk.
2. Can I Use Other Nuts or Seeds?
Absolutely! Swap the almonds for walnuts, pecans, or pumpkin seeds for variety.
3. What If I Don’t Have Almond Flour?
You can substitute almond flour with ground hazelnuts or a gluten-free all-purpose flour blend, though the texture may differ slightly.
4. Can I Use Frozen Cranberries?
Yes, but don’t thaw them before adding them to the batter to prevent them from bleeding into the cake.
5. Is This Cake Gluten-Free?
This cake is indeed gluten-free as long as you use certified gluten-free oats. So you can enjoy it without any worries about your dietary restrictions.
Conclusion
This Cranberry Almond Oat Cake is the perfect balance of wholesome and indulgent, making it a must-have for your holiday table—or anytime you’re craving something cozy and delicious. Its soft texture, nutty flavor, and bursts of cranberry tartness make it a treat everyone will love. Whether you enjoy it plain, with a glaze, or paired with a warm drink, this cake will bring a smile and make you feel pampered.
Whether you enjoy it plain, with a glaze, or paired with a warm drink, this cake is guaranteed to bring a smile to your face.
Cranberry Almond Oat Cake
Ingredients
Dry ingredients:
- 2 cups almond flour
- 1 cup oatmeal flour you can blend oats into a fine powder if you don't have oatmeal flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp cinnamon optional, for warmth
- ¼ tsp salt
Wet ingredients:
- 2 large eggs
- ½ cup Greek yogurt plain or vanilla
- 3/4 cup Maple syrup or honey adjust to taste
- 2 tbsp melted butter
- 1 tsp vanilla extract
Add-ins:
- 1 cup frozen or fresh cranberries you can cut them in half for even distribution
- 1 –2 tbsp honey or maple syrup optional, to coat the cranberries if you want them less tart
- 1 tbsp rice flour
Optional Topping
- Sliced almonds
- A sprinkle of oats
- A drizzle of honey or powdered sugar for serving
Instructions
Preheat oven
- Set the oven to 350°F (175°C) and grease a 6-inch round or square baking dish. You can also line it with parchment paper for easy removal.
Prepare cranberries
- Toss the cranberries with honey or maple syrup. This step is optional but helps reduce tartness.
- Next, toss the cranberries with rice flour. This will help prevent them from sinking to the bottom.
Mix dry ingredients
- In a medium bowl, whisk together almond flour, oatmeal flour, baking powder, baking soda, cinnamon (if using), and salt.
Mix wet ingredients
- Whisk together eggs, Greek yogurt, maple syrup (or honey), melted butter, and vanilla extract until smooth in a large bowl.
Combine
- Add the dry ingredients to the wet ingredients. Stir until just combined—don't overmix. The batter will be thick.
Fold in cranberries
- Gently fold the cranberries into the batter.
Bake
- Pour the batter into the prepared baking dish. Sprinkle sliced almonds or oats on top for extra texture. Bake for 30–40 minutes until the top is golden and a toothpick inserted into the center comes clean.
Cool & serve
- Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack. Serve warm or at room temperature, with a drizzle of honey or a dusting of powdered sugar if desired.