Go Back Email Link
+ servings
a sliced cranberry pound cake on a cutting board.

Gluten Free Cranberry Pound Cake

Sandi Gaertner
A moist and delicious gluten free cranberry pound cake. This easy cake recipe can be baked in a loaf pan or bundt pan.
5 from 1 vote
Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Course Gluten Free Dessert Recipes
Cuisine American
Servings 10 slices
Calories 318 kcal


  • 1 ½ cups gluten free flour blend * see note
  • 1 ½ cups sugar
  • 1 teaspoon baking powder
  • teaspoon salt
  • 1 ½ cups fresh cranberries * see note
  • ½ cup butter
  • 1 tablespoon lime zest
  • 2 eggs size large
  • 1 teaspoon pure vanilla extract
  • ¾ cup almond milk * see note

For Garnish Topping

  • cup white chocolate
  • cup dried cranberries


  • Preheat the oven to 350º F.
  • In a large bowl, add the dry ingredients and whisk to blend. Add the fresh cranberries.
  • In a smaller bowl, add the wet ingredients, and 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 denser.
  • 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 25-30 minutes. If you are baking it in a bundt cake pan, it will need longer to bake.
  • 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.
  • 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. This will prevent your white chocolate from burning. Drizzle the white chocolate over the cake and top with chopped dried cranberries.


  1. I have tested this recipe with King Arthur Measure for Measure GF. 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.
  2. Xanthan Gum - If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
  3. 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.
  4. To make this recipe dairy-free, substitute the butter for vegan butter.
  5. I used almond milk but other dairy-free kinds of milk will work but I do not recommend canned coconut milk.
  6. This cake will keep for up to 3 days in an air-tight container or up to 4 months in the freezer.


Serving: 1sliceCalories: 318kcalCarbohydrates: 51gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 58mgSodium: 160mgPotassium: 84mgFiber: 3gSugar: 37gVitamin A: 342IUVitamin C: 2mgCalcium: 78mgIron: 1mg
Keyword gluten free cranberry cake, gluten free cranberry pound cake
Tried this recipe?Let us know how it was!