Cranberry Almond Oat Cake
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.
Servings 8
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.