If you are looking for a delicious cake to serve for the holidays, this gluten-free cranberry pound cake recipe is guest-worthy! It is buttery, moist, and delicious. It makes a beautiful holiday cake. It tastes so good that nobody will know it is gluten-free!
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❤️ Sandi’s Recipe Summary
I am so excited about this gluten free cranberry cake recipe! With sweet-tart cranberries and a hint of lime, the flavor is out of this world good! This cake recipe was created while I was visiting a friend in Salt Lake City. It is one of the only times I have baked at a high altitude. I have recently remade the recipe, and I hope you give this cake a try.
This cake is based on my popular Gluten-Free Lemon Pound Cake recipe. It is perfect for serving all winter long, especially for Thanksgiving and Christmas.
If you enjoyed this cake, you will want to check out all of my delicious Gluten-Free Cake Recipes on the blog.
A Note From My Kitchen
In my original testing of this recipe, I used King Arthur Measure for Measure. It worked very well, but when I updated this cake recipe, I used Bob’s Red Mill 1:1, which I had on hand. I include gram measurements based on Bob’s 1:1. It is important to note that each gluten-free flour blend has a different weight due to the starch-to-grain ratio. If you are curious, you can see the one cup weight of all the flour blends. They vary widely!
Because they vary, it is normal to adjust moisture levels. If your batter seems too wet, add more flour; if it looks too thick, add more milk.
Ingredient Notes and Easy Swaps:
For the full list of ingredients and amounts, please go to the recipe card below.
- Gluten-Free Flour Blend – I tested this recipe using King Arthur Measure for Measure and Bob’s Red Mill 1:1. That does not mean others will not work; I have not tested other flours. If you use a different blend, you may need to add more liquid or flour to adjust the moisture. Read Why Gluten-Free Flour Blends Vary to learn more about this.
- Binder – If your gluten-free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon. Read Why Binders are Important in Gluten-Free Baking to learn more about why you need one.
- Butter – I recommend unsalted butter. I tested this recipe using dairy-free Earth Balance, and it also worked well.
- Cranberries – Note that cranberries are only in season for a short time. Cranberry season is typically October through December. I have also made this cake with thawed previously frozen cranberries. If you can’t find them in your store, substitute fresh blueberries.
- Non-Dairy Milk – I used almond milk in testing this recipe, but other dairy-free milk types and regular milk will work. I do not recommend canned coconut milk.
If you love banana bread, try this Gluten-Free Banana Cranberry bread. The sweetness of ripe bananas works really well with the tart cranberries.
How to Make a Gluten-Free Cranberry Pound Cake (Step-By-Step)
Step 1: In a large bowl, whisk together the dry ingredients.
Step 2: In a smaller bowl, partially melt the butter. Whisk in the rest of the wet ingredients.
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Step 3: Add the cranberries to the dry ingredients and mix them in.
Step 4: Pour the wet ingredients into the dry ingredients, then mix the cake batter until just barely combined. If you over-mix your batter, your cake will turn out denser.
👀 Sandi Says: Make any adjustments, adding more flour or milk as needed. I recommend making adjustments 1 tablespoon at a time.
Step 5: Spray a loaf pan with gluten-free baking spray. Add the batter to a loaf, bundt, or cake pan. Use a spoon to spread the cake batter evenly.
Step 6: Bake at 350º F for 45-50 minutes. If you are baking it in a bundt cake pan, it will need longer to bake. Let the cake sit in the pan for 5-10 minutes, then transfer it to a wire cooling rack.
To test whether the cake is finished baking, insert a toothpick into the center of the cake. If the toothpick comes out clean, the baking is done. If you see batter or crumbs, the cake must be baked longer.
Optional: When the cake is cool, melt white chocolate chips in a microwave-safe dish. I do this at 20-second intervals, stirring between each interval, to prevent the white chocolate from burning.
Try these tasty flavor variations!
There are some fun ways to vary this gluten-free cranberry cake recipe. Here are a few ideas:
- Replace the lime zest with orange zest to make a cranberry orange cake.
- Drizzle melted white chocolate over it and sprinkle dried cranberries on top.
- Add chopped nuts like pecans or walnuts to the batter!
- Try this easy Gluten-Free Cranberry Bundt Cake recipe.
How to store this cake:
Store this gluten free cranberry cake in an airtight cake container in your refrigerator for up to 4 days. You can also freeze this cake easily by wrapping it in plastic wrap and then in foil. Pop the wrapped cake into a freezer-safe zip bag. It will keep in the freezer for up to 4 months.
Frequently Asked Questions:
Using fresh cranberries will give the cake the best flavor. Dried cranberries are not soft and tart and will change the texture and taste of the cake.
You can easily make this cake dairy-free with vegan butter and dairy-free white chocolate.
More Gluten-Free Cranberry Desserts:
- Gluten-Free Cranberry Streusel Muffins
- Easy Gluten-Free Cranberry Bread
- The Best Gluten-Free Cranberry Shortbread Bars
- Gluten-Free Cranberry Macadamia Cookies
- Gluten-Free Cranberry Coffee Cake
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!
Gluten-Free Cranberry Pound Cake Perfect for the Holidays
Equipment
Ingredients
- 1 ¾ cups gluten free flour blend Bob's 1:1 334.4g
- 1 ¼ cups cane sugar
- 2 teaspoons baking powder aluminum-free
- ⅛ teaspoon salt
- 1 ½ cups fresh cranberries * see note
- ½ cup unsalted butter
- 1 tablespoon lime zest
- 2 large eggs
- 1 teaspoon pure vanilla extract
- ¾ cup non-dairy or regular milk * see note
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Instructions
- Preheat the oven to 350º F.
- In a large bowl, add 1 3/4 cups gluten free flour blend, 1 1/4 cups cane sugar, 2 teaspoons baking powder, and 1/8 teaspoon salt. Whisk to blend. Add the fresh cranberries.
- In a smaller bowl, add partially melted 1/2 cup unsalted butter, 1 tablespoon lime zest, 2 large eggs, 1 teaspoon pure vanilla extract, and 3/4 cup non-dairy or regular milk. Whisk to blend.
- Pour the wet ingredients into the dry ingredients, and mix the cake batter until it is just barely mixed. If you over-mix your batter, your cake will turn out dense.
- Add the batter to a greased loaf, bundt, or cake pan. Use a spoon to spread the cake batter evenly.
- Bake at 350º F for 45-50 minutes.
- To test for doneness, insert a toothpick into the center of the cake. If the toothpick comes out clean, it is done baking. If you see batter or crumbs, the cake need to bake longer.
- Let the cake sit in the loaf pan for 10 minutes, then slide it out and transfer it to a cooling rack. Slice when the cake is fully cooled.
Notes
- I have tested this recipe with Bob’s Red Mill 1:1. That doesn’t mean others will not work; I just have not tested other flours in this recipe. If you use a different gluten free flour blend, you may need to adjust your moisture levels because not all blends absorb the same amount of liquid.
- Xanthan Gum – If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
- Please use fresh cranberries. If you can’t find them, you can substitute fresh blueberries. Dried cranberries will alter the flavor and texture of this cake.
- To make this recipe dairy-free, substitute the butter with vegan butter.
- I used almond milk, but other dairy-free kinds of milk will work but I do not recommend canned coconut milk.
- This cake will keep for up to 3 days in an airtight container or up to 4 months in the freezer.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, my rule of thumb is to add more flour if your dough or batter is wet and add more liquid if the dough or batter is too dry!
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
I truly hope you enjoy this recipe. I have been testing and creating gluten-free recipes for over 15 years. Creating gluten-free recipes that do not taste gluten-free is my goal for every recipe. Sometimes I only have to test a new recipe a couple of times, and others it takes multiple times. I do this so you get reliable, delicious results every time!
Sandi,
Thank you for the reply, very helpful! I am using Bob’s Red Mill 1:1 all purpose gluten free baking flour. Do you think I need to adjust anything?
Hi Elizabeth, you shouldn’t need to adjust anything, unless you live in a really humid area. Let the batter sit for 15 minutes so the rice flour softens in the batter. This will help eliminate grit.
Can I use your gluten free flour recipe when making this loaf? Thank you.
Hi Sheryl, I have not tested this specific cake recipe, but my flour worked really well in my gluten free lemon layer cake recipe so far. I assume my blend would work in this recipe.
Should the butter be softened, cold, melted? I did this recipe with softened and I am concerned as the batter does not look like your photos. 🙁
Mine is softened, partially melted. What flour blend are you using? Some need more flour and others more liquid. Every blend has a different starch-to-grain ratio, which affects the batter moisture.
This cake is delicious, and I would give it 5 stars except that it says it takes 25-30 minutes, but it took over an hour and ten minutes for mine to not have wet batter on the toothpick. I followed the recipe exactly, baked at 350 in a loaf pan. I bake a lot and my oven is accurate as far as temperature goes. I’ve never had to adjust baking time as much as this before.
I am so glad you loved the cake. That is interesting it took a lot longer to bake. I am glad you baked it longer. Which gluten free flour blend did you use? I am wondering if that could be why it needed longer, if it had a high starch content?
Sandi,
I have a bag of frozen whole cranberries….do you think they would work?
Hi Laura, They should work but I advise you to thaw and drain the excess liquid before using them.