This easy Gluten Free Cranberry Cake recipe is great for Christmas morning, a holiday brunch, or an after-dinner dessert. The tender cake is loaded with fresh cranberries and topped with a sweet streusel, made with toasted almonds and brown sugar.
Recently, I shared with you my recipe for Gluten Free Cranberry Bread and I had extra cranberries on hand. I could have tossed the cranberries in the freezer, but I like baking with fresh cranberries.
A coffee cake recipe seemed like the perfect option for using those cranberries. I’ve made coffee cake with sour cream before, but this time I decided using berries was a good idea.
The fresh cranberries, toasted almonds, and almond extract give this coffee cake a sweet and nutty flavor. Serve the cake with a good cup of coffee or tea and make every day special.
If your family likes cake as much as we do, check out my other gluten free cake recipes.
(This post contains affiliate links. Read my disclosure policy here.)Why this Recipe Works
- The sweetness from the almond streusel complements the tartness of the fresh cranberries.
- Using pure almond extract adds an extra layer of flavor to the cake.
- Baking the cake in a springform pan makes it easy to slice and serve.
Ingredients You’ll Need:
Cranberry Cake
- Butter - Unsalted butter. I like using unsalted butter in my baking to control the amount of added salt.
- Brown sugar - I use light brown sugar in this recipe.
- Eggs - Large eggs at room temperature. I take the eggs out of the refrigerator about 30 minutes before I’m going to use them.
- Almond extract - Pure almond extract.
- Gluten free Bisquick - If you’re not able to find gluten free Bisquick in your local area, you can find it online at Amazon.
- Milk - I use whole milk in this recipe.
- Cranberries - Fresh cranberries add flavor to the cake without being overly sweet.
Streusel Topping
- Old-Fashioned Oats (certified gluten free) - I use Bob’s Red Mill Gluten Free Old Fashioned Rolled Oats.
- Sliced almonds - I like to toast the almonds to bump up their nutty flavor.
- Brown sugar - I use light brown sugar.
- Butter - Unsalted butter.
This cake is really easy to make. I use a 9-inch springform pan sprayed with non-stick cooking spray. Once the cake cools, I just remove the side of the pan and the dessert is ready to cut and serve.
How to Make Gluten Free Cranberry Cake
- Mix butter and sugar until creamy.
- Beat in eggs, one at a time, then stir in almond extract.
- Add ½ the Bisquick and milk and beat until incorporated. Beat in the remaining Bisquick and milk.
- Stir in cranberries and transfer batter to the prepared pan.
- Use a fork to mix streusel ingredients together until crumbly.
- Sprinkle streusel over cake batter and bake.
Step by Step Instructions
(For ingredient amounts see the recipe card at the bottom of the post.)
Make the Cake:
In a large mixing bowl, beat the butter and brown sugar with an electric mixer on medium speed until creamy.
Add eggs, one at a time, beating well after each addition. Stir in almond extract (photo 1).
With the electric mixer on low speed, add in ½ the Gluten Free Bisquick and ½ the milk and beat until incorporated. Add in the remaining Bisquick and milk and beat until smooth (photo 2).
Stir in chopped cranberries (photo 3).
Spoon the batter into the prepared pan and spread with a rubber spatula.
Make the Streusel:
In a small bowl, add all the streusel ingredients and use a fork to combine. The mixture will be crumbly (photo 4).
Sprinkle the streusel over the cake batter.
Bake 35 to 40 minutes or until a wooden pick inserted in the center comes out clean.
Cool for 10 minutes on a wire rack.
Remove the side of the pan, then slice, serve, and enjoy.
Tips for Making Gluten Free Cranberry Cake
- Take time to toast the sliced almonds. It only takes a few minutes, but toasting the almonds brings out their nutty flavor.
- Use pure almond extract instead of the imitation variety. Pure extract will add the best flavor to the cake.
- I use fresh cranberries in this recipe. If you use frozen cranberries, do not thaw. It might be easier to chop frozen cranberries in a food processor.
- Be careful not to overbake the cranberry cake. Start checking the cake at 35 minutes and take it out of the oven as soon as a toothpick, inserted in the middle, comes out clean.
Recipe FAQs
Fresh cranberries will be plump and have a deep red color. Cranberries are more nutritious when fresh and bright in color.
Yes. Frozen cranberries can be substituted for the fresh variety. If you use frozen cranberries, chop them and add them to the batter while they’re still frozen.
The cake will last 3-4 days at room temperature wrapped or covered. You may be tempted to store the leftovers in the refrigerator, but baked goods can dry out quickly in the fridge.
If you enjoy a little something sweet with your coffee or tea in the morning, give this Gluten Free Cranberry Coffee Cake a try. This tasty cranberry cake, topped with a delicious almond streusel, is a perfect start to any day!
More Gluten Free Desserts You’ll Love
- Gluten Free Pumpkin Bars
- Apple Walnut Crumb Cake
- Easy Gluten Free Blueberry Crisp
- Gluten Free Lemon Pound Cake
- White Chocolate Coconut Brownies
- Gluten Free Spice Cake
- Gluten Free Blondies
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Recipe
Gluten Free Cranberry Cake
Ingredients
For the Cake:
- 6 tablespoons unsalted butter, softened
- ¾ cup brown sugar, packed
- 2 large eggs
- 1 teaspoon almond extract
- 2 cups Gluten Free Bisquick
- ¾ cup milk
- 1 cup fresh cranberries, roughly chopped
For the Streusel:
- ⅓ cup gluten free oats
- ⅓ cup sliced almonds, toasted
- ¼ cup brown sugar, packed
- 2 tablespoons unsalted butter, softened
Instructions
- Preheat oven to 350 degrees. Spray 9-inch springform pan with cooking spray.
- In a large mixing bowl, beat 6 tablespoons butter and ¾ cup brown sugar with electric mixer on medium speed until creamy.
- Add eggs, one at a time, beating well after each addition. Stir in almond extract.
- With mixer on low speed, add in ½ the gluten free Bisquick and ½ the milk and beat until incorporated. Add in the remaining Bisquick and milk and beat until smooth. Stir in chopped cranberries.
- In a small bowl, add all the streusel ingredients and use a fork to combine. The mixture will be crumbly.
- Spoon the batter into the prepared pan and spread with a rubber spatula. Sprinkle the streusel over the batter.
- Bake 35 to 40 minutes or until a wooden pick inserted in the center comes out clean. Cool for 10 minutes on a wire rack. Remove the side of the pan, then slice and serve.
Notes
- Take time to toast the sliced almonds. It only takes a few minutes, but toasting the almonds brings out their nutty flavor.
- Use pure almond extract instead of the imitation variety. Pure extract will add the best flavor to the cake.
- I use fresh cranberries in this recipe. If you use frozen cranberries, do not thaw. It might be easier to chop frozen cranberries in a food processor.
- Be careful not to overbake the cranberry cake. Start checking the cake at 35 minutes and take it out of the oven as soon as a toothpick, inserted in the middle, comes out clean.
Nutrition
Nutrition Disclaimer
Nutritional information provided is an estimate and will vary based on products and brands you use. You should calculate the actual nutritional information with the ingredients you are using with your preferred nutrition calculator.
Recipe adapted from Betty Crocker.
This post was originally published in 2019. It was republished in 2021 with updated images and additional text and tips.
Laveda L NIchols says
This was an amazing coffee cake. Perfect pairing with coffee or tea or better yet ice cream!!!!!
Jeanie Dubberley says
How much milk? It isn't listed in the ingredients.
Flavor Walk says
Hi Jeanie,
Thanks for letting me know. The recipe has been updated to show the 3/4 cup milk required.
Janelle says
Very good! I made it tonight with frozen cranberries. I didn’t add the streusel topping, but simply sprinkled turbinado sugar on top. I will be making it again!
Flavor Walk says
I'm happy to hear you enjoyed the cake, Janelle. Thank you for the 5-star rating.