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Overhead view cranberry sour cream almond round cake topped with sugared cranberries and powdered sugar.

Cranberry Sour Cream Almond Cake {Grain Free}

  • Author: Lindsay Cotter
  • Total Time: 50 minutes
  • Yield: 8 slices 1x


Cranberry Sour Cream Almond Cake is a flavorful grain free almond cake that tastes just like favorite sour cream coffee cake, but healthier.


Units Scale


  • 3 eggs, room temperature
  • 1/2 cup sour cream, light sour cream or plain Greek yogurt
  • 1 ripe medium-sized banana (67 inches long)
  • 2 cups fine blanched almond flour
  • 1/2 cup to 2/3 cup coconut sugar or brown sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • Pinch of ground cinnamon
  • 1/2 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
  • 1/2 teaspoon pure vanilla extract
  • 1 Tablespoon lemon juice


  1. Preheat oven to 350°F. Line an 8 or 9-inch cake pan with parchment paper. Grease the sides of the pan.
  2. In a large bowl, blend the eggs, sour cream and banana with a hand mixer or place all ingredients in a blender.
  3. In another large bowl, whisk together the almond flour, coconut sugar, baking soda, baking powder, salt and cinnamon.
  4. Pour the wet ingredients into the dry ingredient bowl and combine until smooth.
  5. Gently add in vanilla and apple cider vinegar. Do not over-mix.
  6. Fold in 3/4 cup cranberries.
  7. Pour batter into prepared pan. Sprinkle 1/4 cup cranberries on top of the batter.
  8. 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.
  9. Allow cake to cook while preparing the glaze.


  1. 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.
  2. 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).
  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 the fridge for up to 5 days.


Cranberry Substitutions – Tart pitted cherries, raspberries, or blackberries can be substituted. These berries make for a lighter spring/summer brunch cake.

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.

Estimated Nutrition for one slice with glaze, using coconut sugar. Use a sugar substitute for a lower sugar option.

  • Prep Time: 10
  • Cook Time: 40
  • Category: dessert, brunch
  • Cuisine: American


  • 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