Cranberry Sour Cream Almond Cake is a flavorful gluten-free brunch cake that tastes just like your favorite sour cream coffee cake, but healthier. Made with fresh berries, almond flour, sour cream, eggs, and a simple maple glaze. Every bite is moist and delish! Perfect for brunch or dessert and ready in under an hour.
Creating and sharing gluten-free recipes is my number one therapy. It’s what I do to avoid writing. This almond cake was one of my favorite therapy baking sessions. It might have taken me 3 attempts to figure out the best balance of sour cream, to cranberry, to almond flour ratio. But Lord have mercy it was worth it.
It has a similar texture to our blueberry coffee cake, except it is completely grain-free and made with (mostly) unrefined sugars. Traditionally made with all-purpose flour, we swapped in a combination of almond and coconut flour to keep it light yet rich, while still achieving that bakery-style texture. And yes, the sour cream is key—it adds moisture and depth of flavor that makes each bite melt in your mouth!
Ingredients to make Cranberry Sour Cream Almond Cake!
Just simple, wholesome ingredients that create the perfect balance of moisture, texture, and sweetness.
- Large Eggs
- Organic Sour Cream (Greek yogurt is substitutable)
- Banana
- Blanched Fine Almond Flour
- Cinnamon
- Coconut Sugar and Maple syrup
- Apple Cider Vinegar
- Fresh Cranberries – Cherries or other berries may used if fresh cranberries are not in season.
Baking Tips
Want to make sure your gluten-free almond cake turns out just right? Here are a few key tips:
1. Use the Right Flour Blend: Since we’re skipping traditional flour, almond flour provides richness and a soft texture, while coconut flour helps absorb moisture and balance the density. Stick to the ratios in the recipe for the best results.
2. Don’t Skip the Sour Cream: Sour cream isn’t just for flavor—it keeps the cake moist, tender, and rich. You can also use a high-quality plain Greek yogurt as a substitute, but sour cream gives the best texture in my opinion.
3. Use Room Temperature Ingredients: For a smooth batter and even baking, make sure your eggs, sour cream, and butter (or oil) are at room temperature before mixing. Cold ingredients can lead to a denser cake.
4. Mix, But Don’t Overmix: With almond flour, you don’t need to worry about gluten development, but overmixing can still lead to a heavy texture. Stir until just combined.
5. Let It Cool Before Slicing: Gluten-free cakes are more delicate when warm, so let your cake cool completely before slicing. This helps it set and hold its structure.
Tips for Using Frozen Berries:
You can substitute fresh cranberries with frozen cranberries (or other berries)—no need to thaw.
To prevent excess moisture, toss frozen berries in 1-2 teaspoons of almond flour before folding them into the batter.
Bake time may increase by 5-10 minutes, so check for doneness by inserting a toothpick in the center—it should come out clean or with a few dry crumbs.
Mix frozen berries in last, right before pouring the batter into the pan, to minimize streaking and excess moisture.
If using smaller berries (like blueberries), slightly reduce the amount to avoid too much liquid in the batter.
I hope this cake recipe becomes your go-to for brunch or dessert like it is mine! It’s one of those recipes that feels special enough for the holidays but easy enough for everyday baking. Whether you serve it with a dusting of powdered sugar, a drizzle of glaze, or just as is, this cake is sure to be a new favorite. My job is done! Enjoy!
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Cranberry Sour Cream Almond Cake Recipe
- Total Time: 50 minutes
- Yield: 8 slices 1x
- Diet: Gluten Free
Description
Cranberry Sour Cream Almond Cake is a flavorful grain free almond cake that tastes just like favorite sour cream coffee cake, but healthier.
Ingredients
Cake
- 3 eggs, room temperature
- ½ cup sour cream or plain Greek yogurt (room temperature if possible)
- 1 ripe medium-sized banana (6–7 inches long)
- 2 cups fine blanched almond flour
- ½ cup to ⅔ cup coconut sugar or brown sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon kosher salt
- Pinch of ground cinnamon
- ½ teaspoon pure vanilla extract
- 2 teaspoons apple cider vinegar
- 1 cup cranberries, divided + plus extra for topping (See notes for substitutes)
- Powdered sugar or Swerve sugar substitute, for sprinkling
Glaze (optional):
- 2 Tablespoons butter or refined coconut oil
- 1 Tablespoon maple syrup
- 1 cup powdered sugar or Swerve powdered sweetener
- ½ teaspoon pure vanilla extract
- 1 Tablespoon lemon juice
Instructions
- Preheat oven to 350°F. Line an 8 or 9-inch cake pan with parchment paper. Grease the sides of the pan.
- In a large bowl, blend the eggs, sour cream and banana with a hand mixer or place all ingredients in a blender.
- In another large bowl, whisk together the almond flour, coconut sugar, baking soda, baking powder, salt and cinnamon.
- Pour the wet ingredients into the dry ingredient bowl and combine until smooth.
- Gently add in vanilla and apple cider vinegar. Do not over-mix.
- Fold in ¾ cup cranberries.
- Pour batter into prepared pan. Sprinkle ¼ cup cranberries on top of the batter.
- Bake for 30 minutes or until toothpick inserted into the center comes out clean. If cake is not done after 30 minutes, cover with foil and bake an additional 5-8 minutes.
- Allow cake to cook while preparing the glaze.
GLAZE and TOPPING:
- In a small saucepan, whisk together butter, maple syrup and powdered sugar on low heat. Add vanilla and lemon juice and whisk again until smooth.
- Pour the glaze over the cranberry cake. It’s best to do this right away as the glaze will harden as it sets/cools. (See notes for make ahead option).
- Place a handful of remaining cranberries in a microwave safe bowl. Cook for 30-45 seconds until cranberries soften. Add slightly cooked cranberries and a sprinkle of powdered sugar on top of glazed cake.
- Store glazed cake, covered, in the fridge for up to 5 days.
Notes
Substitutions – Tart pitted cherries, raspberries, or blackberries can be substituted.
Tip if using Frozen Berries – You can substitute fresh cranberries with frozen cranberries (or other berries)—no need to thaw. Just toss the frozen berries with 1–2 teaspoons of flour before folding them into the batter. This helps absorb some moisture and keeps them from sinking. Then gently fold them in at the very end so they don’t bleed too much into the batter. Bake time may increase by 5-10 minutes, so check for doneness by inserting a toothpick in the center—it should come out clean or with a few dry crumbs..
Serving Tip – If preparing this cake ahead of time and serving later, don’t top with the maple glaze. Instead, store the glaze in a jar in the fridge. Reheat/melt the glaze and pour onto the cake before serving.
Storage – This cake (unglazed) freezes well for up to 3 weeks.
- Prep Time: 10
- Cook Time: 40
- Category: dessert, brunch
- Method: oven
- Cuisine: American
Nutrition
- Serving Size: 1 slice with glaze
- Calories: 290
- Sugar: 19 g
- Fat: 15 g
- Saturated Fat: 3.5 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 8.5 g
- Cholesterol: 70 mg
Tastes good but a little too mushy/moist for me. I didn’t feel it needed the glaze or all the other toppings. Maybe baking it a little longer would be helpful
I baked it for 35 minutes
Hi Kristen! This recipe is on my list to retest. Do you mind sharing what type of almond flour you used and if the cranberries were fresh or frozen?
I’d love to try this to use up a bag of frozen cranberries but I don’t see any instructions for using frozen berries – has anyone tried it? Thanks!
Hi Padma! Thank you for bringing this to my attention. I probably need to add those notes to this recipe. But for now see below and let me know if you have any other questions.
Notes for Using Frozen Berries:
You can substitute fresh cranberries with frozen cranberries (or other berries)—no need to thaw.
To prevent excess moisture, toss frozen berries in 1-2 teaspoons of almond flour before folding them into the batter.
Bake time may increase by 5-10 minutes, so check for doneness by inserting a toothpick in the center—it should come out clean or with a few dry crumbs.
Mix frozen berries in last, right before pouring the batter into the pan, to minimize streaking and excess moisture.
If using smaller berries (like blueberries), slightly reduce the amount to avoid too much liquid in the batter.
This looks so amazing!! I love cranberry anything! Can’t wait to try it! Do you think that using the coconut sour cream or cashew sour cream from this recipe below would work? I can’t do store bought vegan ones because of corn in them and can’t do vegan yogurt because of problems with fermented foods.
https://cassidyscraveablecreations.com/easy-peasy-dairy-free-sour-cream/
I say try it! the coconut sour cream is the best bet. KEep me posted!
Looks delicious! Can you sub in vegan spir cream? Thank you!
I think so! Which brand? You could also try vegan yogurt!
I was never a fan of cranberries until I was in my twenties. Mom never used them when I was growing up. I bought a bag for Thanksgiving and never used them but probably will for this. Thank you for sharing! looks so good!
Well I think it’s time to make up for that. Let’s the cranberry extravaganza begin! Cake is on the menu. 🙂 Thanks lovely!
Wow, this is a beautiful moist cake!!! Thank-you, It was superb!
I am in the process of making this (I stayed up until 3am stalking your recipes!)… I decided to keto-fy it a little bit because I love sweets but when I eat anything with carbs I turn into a Goodyear blimp almost instantly. Here I some subs that I am trying out (I will let you know if I’ve ruined it or not, chances are they won’t work, but I am bored and need cake NOW).
I started with the glaze because I decided that I am craving orange/ cranberry combo I used to love so much in muffins, so I figured an orange glaze would be yum on this cake. I went with 4Tbsp of butter and 3/4 cups of confectioners Swerve (will use less in the future because the texture of swerve sucks in glazes- makes them crunchy), I added some orange zest and fresh OJ and few drops of Fiori Di Sicilia extract. The glaze turned out fine, but Swerve is definitely an issue with glazes so I might use something else next time. For the cake the subs are: avocado for a banana (weird, but always works), and confectioners swerve for coconut sugar… let’s see if it turns out ok, I am certainly going to eat it regardless!
Oh keep me posted! Ya swerve can be tricky. Sometimes I make my own sugar free powder with flour and xylitol in blender
It was pretty good, nowhere near what I imagine your version is…. but for keto this is as good as it gets! People like me are used to eating “bread” that tastes like a badly overcooked omelet and act like it’s a goddam miracle you can make bread out of egg whites. Seriously. You can make a shingle out of egg whites too, does not mean you should eat it. I digress…
The subs worked out well! I used 3/4 of a ripe avocado and 1/2 cup of confectioners Splenda (3/4ths would be better for people who like things on a sweeter side). For the icing itself, it blended well with the cake and the “crunchiness” was not as overwhelming as I thought it would be. All in all a success. Now, excuse me, time to go eat and read some more of your recipes! I love you for coming up with these and sorry for all the mods. If I could I’d eat it as is, but this stupid thyroid is not cooperating 😉 xoxo
Haha totally get it! This is why i preach “everyone’s nutritional needs are unique.” We must support each other. And yes to egg white Bread ? did you see my paleo low carb bread? Doesn’t taste eggy at all!
Oh! I have to check it out! I am making this cake again! it has been a big hit in my home. Now I can’t wait to make the bread too! I just bought some brand on Amazon and my husband is like “I hope it is nasty because we can’t afford you eating it everyday” hahahaha. He, for one, will be thrilled if I can make my own and actually like it.
Yea! so glad. 😉
I had a bag of cranberries left over from Thanksgiving in the fridge which inspired me to try this – it’s just delicious. I didn’t use the glaze or the extra powdered sugar, and went with he low end of the sugar estimate, and it was plenty sweet.
Wonderful! So glad. I love the lower sugar route too. We just made another using fresh raspberries. I’m kinda obsessed haha
What can I use instead of the banana?
You might try 1/4 to 1/3 cup applesauce or pumpkin puree. Keep me posted
This cake looks beautiful! So great for the holidays and cranberries are such a nice touch.
Thank you friend.That means a lot coming from the baking Queen!
Simply stunning!!
Prettiest cake EVER.
Thank you friend
so, so, so pretty! Just love this cake!
This is so incredibly beautiful!
What a perfect holiday dessert to share with family and friends!
Thanks friend
Texture of this looks amazing!
Wow this is gorgeous!! Definitely a winner for the holidays!
Oh man this looks so delicious!
Can I come over for a piece right now?
This cake is STUNNING! Beautiful work!
I’ve said it before but I have to say it again – you make healthy food look really amazing!
I make a cake very similar to this, but I love this gluten free version and with sour cream! Would be perfect for Christmas morning!
We should make a deal. You take pics and I write. I HATE photography and I’m 100% not creative in that department. It has been the reason I’ve not posted recipes on several occasions. *sigh*
Anyway… I want this cake. It may have to make an appearance on Christmas morning. Vegas would drool, I’m sure.
I like to make vegas happy! 😉
The writing is definitely the hardest part for me, too. So much writers block! But glad you’re bringing us this beauty today. OMG – it’s the most festive thing I’ve seen all day!
That last shot! I want that bite! This looks delicious Lindsay! Perfect for the holidays!
LOVE the sour cream in this!
Oh boy, I love this topic; I have a hard time shutting off my brain, but I love baking or reading out loud with my family for it. Also, I love your thoughts about just waving the white flag and not trying to keep up with all; I want to just savor the beauty, the joy, the preciousness of Christ Jesus coming on Christmas instead of getting caught up in the busyness. I know there will be busy days, but I don’t want to focus on those.
Bookmarking this beauty, because we love coffee cake.
I hear ya on wanting to surrender and throw in the white flag. This cake looks amazing! I will eat it and take the day off with you.
Looks lovely and delicious. I’d like to try it. However, am I missing something as I don’t see the total amount needed of eggs, sour cream, etc? In addition, you might want to fix that typo indicating the total amount of “fat”! ?
So sorry! Glitch in plugin. I’m trying to fix it. I can email You recipe if you’d like!
and LOL! Fart for fat. My oh my what a morning!
That looks AMAZING!! I want some for breakfast <3 love you lady! xo
So festive ???❤️❤️❤️
Whoa does that look good!
QUESTION: In recipe instructions, you call for vanilla and lemon to be added to the cake batter after the wet ingredients. I don’t see lemon and vanilla amounts in the ingredient list, except as part of the glaze. I am guessing you forgot to list them in the batter.
I would love to make this, and will await your answer so I can print a copy of it and get busy!
Oh my yes you are right. The plugin kept glitching on me so I think it didn’t copy everything. Thank you noticing that Dorothy! I’m going to go double check and update that when I get home. It should be 1 tsp vanilla and 1 tbsp lemon juice for the glaze. But you can totally add a tsp of vanilla to cake as well if you’d like!
I love writing, but I’ve been feeling like you lately, too. Too much going on! You did a good job with this post. 🙂 Just keep writing from your heart girl. Oh, and I have to mention…..I totally laughed out loud that you indicated 6-7 inches for the banana. Sorry…had to say it. Thanks for the laughs this morning. 🙂 🙂
? I always get asked what size banana. Should I delete it? I chuckled too. And thank you! Glad I’m not alone with writing my friend. Hugs!
Take all the time you need xo
Thank you friend
Hi, can I use vegan sour cream?
Hi Vanessa! I can’t think of a reason why it wouldn’t work. Please let me know how it turns out for you!
Hi Lindsay, I used almond sour cream and it worked wonderfully. This cake is so delicious!!!! Thank you so much.
I’m SO glad you found an option that works for you, Vanessa. Thank you for the lovely feedbac!
I get it, I really dislike writing as well, it’s probably the main reason I no longer blog.
Make sure to take time to rest and recharge (and not write!)
Ths cake looks fab…for my banana hating husband, do you think you could sub applesauce for the banana?
Glad I’m not alone with writing! Thanks friend. As far as cake goes, I couldn’t even taste banana. But I think applesauce would work! Or even pumpkin puree. Keep me posted
This cake looks simply delicious – I love its texture! Will definitely try this in the weekend 🙂