Cranberry Gingerbread Cake

Check out this Cranberry Gingerbread Cake! Who’s up for a slice? 🤭 If you’re all about soft, moist cakes, this one’s a winner. It’s seriously the tastiest festive bake I’ve whipped up yet! 🙉\

Cranberry Gingerbread Cake

Cranberry Gingerbread Cake


  • 3/4 cup (80g) almond flour
  • 1/3 cup (40g) coconut flour OR more almond flour
  • 1 cup (120g) all-purpose flour
  • 1 tsp cinnamon
  • 1 tsp gingerbread spice
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 cup (50g) date/coconut/regular sugar
  • 3/4 cup (200ml) buttermilk
  • 2 1/2 tbsp (40g) molasses
  • 2 eggs
  • 3 tbsp (40g) plant-based oil of choice
  • 2 tbsp lemon juice OR apple cider vinegar
  • a handful of dried cranberries, roughly chopped


  1. Preheat & Prep: Get that oven cranking at 350°F (180°C) and line a small baking pan (about 18x12 cm) with parchment paper.
  2. Mix it up: In a large bowl, blend all the dry ingredients. Then, in another bowl, whisk together all the wet ingredients. Combine both mixes and gently stir until they come together—don't stress if there are a few lumps. Toss in the cranberries and fold them into the batter.
  3. Into the Oven: Pour the batter into the prepared baking pan and pop it in the oven. Let it bake for around 30 minutes at 350°F (180°C) until a toothpick inserted in the center comes out clean. Once done, let it cool completely before diving in! 🍰

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