Cranberry Sour Cream Almond Cake is a flavorful grain-free almond cake that tastes just like your favorite sour cream coffee cake, but healthier. Made with fresh cranberries, 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.
I’m just going to bombard you with Holiday desserts this week. Gasp! I know, but don’t worry you can have you cake (ahem.. almond cake) and eat it too. Just make sure you sneak in some healthy dinner bowl recipes and you’re good. No struggling there!
Speaking of struggle. Um, the writing STRUGGGGGLE is real! Friends, I have a huge confession, rant, food for thought and I must get it out into words. Yes, all before we talk about this most heavenly Cranberry Sour Cream Almond Cake. Mmm k?
This year has been the year of “I have no words.” In other words. I have too much on mind (behind the scenes) to even write a post. After moving, writing a cookbook, and going through so many other personal dilemmas, my mind is mush. A mush/mash of all the emotions and trying to process it all. I’m sure many of you can relate.
Now throw that into the “trying to keep up with all the social media, google trends, industry changes” and I just want to wave a white flag. Surrender. My brain cannot keep up. The funny thing is, I have TONS of recipes I still haven’t shared all due to this writer’s block per se. Another reason why I’ve been updating old content (hello pumpkin bread from 2013), because not much has to be rewritten. But it does help refresh my SEO. GAH! I’m sorry. I haven’t been real.
All that to sayI ‘m going to give myself a little bit of grace and breathing room while we finish the holiday season and year. Writing what I can without overthinking. Creating and sharing recipes (along with making food look purrrdy) is still my number one therapy. It’s what I do to avoid writing. A new year is upon and I’m hoping to refresh my thinking, my brain, and focus on providing content for YOU! So if you’re still reading this, thank you. You get me. Hopefully.
Now, about this almond cake. Aka therapy baking session. It took 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. Plus I secretly love the nerdy part of recipe testing. Hey, works better in the long run for you all, am I right? Now you can make it part of your holiday meal plan! Whether it be for Christmas Dinner, Brunch, or New Years. Yep, all your baking dilemmas solved. Said the over-exaggerated enthusiast!
Anyway, this Cranberry Sour Cream Almond Cake is very similar to coffee cake texture, except it is grain free and made with (mostly) unrefined sugars. HOOORAY!
Did I mention it’s also flipping delicious. Think of it as sour cherry meets cinnamon roll meets white cake type of flavor. Basically unreal. And dare I say it? Moist. Ugh, that word.
Okay okay, so here’s what you need to make Cranberry Sour Cream Almond Cake!
eggs
Organic sour cream (greek yogurt is substitutable)
1 ripe banana
2 cups fine almond flour
pinch of cinnamon
Coconut sugar and maple syrup
Apple cider Vinegar
Cranberries or other sweet tart fruit- Cherries, Raspberries, or blackberries if you don’t have fresh cranberries in season. Plus the raspberries make for a lighter a Spring/Summer Brunch cake.
Powdered sugar OOPS! Okay that’s not unrefined, but it goes with the maple glaze topping. Which I highly recommend. And you can always use Swerve sweetener to keep it healthy-ish. Just sayin….
Cranberry Sour Cream Almond Cake {Grain Free}
- Prep Time: 10
- Cook Time: 40
- Total Time: 50 minutes
- Yield: 8 slices 1x
Print Recipe
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Cranberry Sour Cream Almond Cake is a flavorful grain free almond cake that tastes just like favorite sour cream coffee cake, but healthier.
Ingredients
- 3 eggs (room temp if possible)
- 1/2 cup organic sour cream (light sour cream or greek yogurt is substitutable)
- 1 ripe banana ( see notes for best size)
- 2 cups fine almond flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp kosher salt
- pinch of cinnamon
- 1/2 cup to 2/3 cup coconut sugar (may substitute some with brown sugar or maple syrup)
- 1/2 tsp vanilla
- 2 tsp Apple Cider Vinegar
- 1 cup cranberries plus extra for topping. See notes for substitutes
- Powdered sugar or Swerve Sugar substitute for Sprinkling
Optional glaze:
- 2 tbsp butter (or refined coconut oil)
- 1 tbsp maple syrup
- 1 cup powdered sugar (or Swerve sweetener)
- 1/2 tsp vanilla
- 1 tbsp lemon juice
Instructions
1. Preheat oven to 350F. Line an 8 or 9-inch cake pan with parchment paper. Grease the sides of the pan.
2. Blend the eggs, banana, sour cream in blender or beat with hand mixer. Place in a large bowl and set aside.
3. In another large bowl, combine your dry ingredients: Almond flour, baking soda/powder, salt, cinnamon, and coconut sugar (or brown sugar).
4. Pour your wet ingredients (eggs/sour cream) into the dry ingredient bowl and combine until smooth. Gently mixing.
5. Next add your vanilla and apple cider vinegar. Gently mix again. Not over mixing.
6. Fold in your cranberries. Keep 1/4 cup cranberries for topping. (See notes for other fruit options)
7. Pour batter into a 8 to 9 in lined/greased cake tin. Place extra cranberries on top.
8. Bake for 30 minutes, checking at 25 minutes to see progress.
9. If cake is not done in center after 30 minutes, cover with foil and bake an additional 5-8 minutes. Check to see if center comes out clean with toothpick after covered. Remove and let cool. While cooling, make your optional glaze.
FOR GLAZE and TOPPING:
1. Melt butter or oil and maple syrup in a medium sauce pan. Add powder sugar on low and whisk until smooth. Add remaining ingredients and whisk again until smooth.
2. Pour the glaze over the cranberry cake. It’s best to do this right away as it will harden after it sets/cools. (See notes for make ahead option)
3. 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 fridge covered for up to 5 days. Freezes well for up to 3 weeks.
Notes
If you want to save this cake and serve later, don’t pour on the maple glaze. Instead, store the glaze in a jar in the fridge. Then reheat/melt and pour onto the cake before serving.
A small to medium ripe banana, 6- 7 inches, works best.
Cranberry Substitutions: This is cake works well with tart pitted cherries, raspberries, or blackberries if you don’t have fresh cranberries in season. The other berries make for a lighter a Spring/Summer Brunch cake.
Estimated Nutrition for one slice with glaze, using coconut sugar: For lower sugar option see ingredient list.
- Category: dessert, brunch
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 19g
- Fat: 15g
- Saturated Fat: 3.5g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 8.5g
- Cholesterol: 70mg
Keywords: almond cake, cranberries, gluten free, grain free, vegetarian
See, pretty simple ingredients for what now is a pretty simple recipe. Phew! My job is done. And so is my writing for today.
Tell me, what do you when you can’t shut off your brain? I obviously bake and take pictures. Haha, now if only all of you were my neighbors, we’d have a feast!
January we will start back up with Nutrition Topics and focus. Promise! But for now, do me a favor. Make a Cranberry Sour Cream Almond Cake over the holidays. It will bring joy the table and warmth to my heart. Corny Cotter moment.
Cheers!
Hi, I’m Lindsay! Gluten Free Nutrition Specialist, food photographer and author of 
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This cake looks simply delicious – I love its texture! Will definitely try this in the weekend 🙂
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
Take all the time you need xo
Thank you friend
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!
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!
So festive ???❤️❤️❤️
That looks AMAZING!! I want some for breakfast <3 love you lady! xo
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!
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.
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.
LOVE the sour cream in this!
That last shot! I want that bite! This looks delicious Lindsay! Perfect for the holidays!
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!
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! 😉
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!
I’ve said it before but I have to say it again – you make healthy food look really amazing!
This cake is STUNNING! Beautiful work!
Can I come over for a piece right now?
Oh man this looks so delicious!
Wow this is gorgeous!! Definitely a winner for the holidays!
Texture of this looks amazing!
What a perfect holiday dessert to share with family and friends!
Thanks friend
This is so incredibly beautiful!
so, so, so pretty! Just love this cake!
Prettiest cake EVER.
Thank you friend
Simply stunning!!
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!
What can I use instead of the banana?
You might try 1/4 to 1/3 cup applesauce or pumpkin puree. Keep me posted
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
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. 😉
Wow, this is a beautiful moist cake!!! Thank-you, It was superb!
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!
Looks delicious! Can you sub in vegan spir cream? Thank you!
I think so! Which brand? You could also try vegan yogurt!
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!