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Gluten-Free Cranberry Bliss Pound Cake

  • Meals
  • Protein-packed
0/5 - 0 Ratings

This stunning, Gluten-Free Cranberry Bliss Pound Cake will be the star of your holiday dessert table.

By: All Day I Dream About Food



  • 3 ½ cups almond flour
  • ¼ cup coconut flour
  • 1 tbsp baking powder
  • ½ tsp salt
  • ½ cup butter, softened
  • Sweetener equivalent to ¾ cup sugar
  • 4 large Pete & Gerry’s Organic eggs, room temperature
  • Zest of one orange
  • 1 tsp orange extract
  • 1 tsp vanilla extract
  • 1 cup unsweetened almond milk
  • 1 cup chopped fresh cranberries

Cream Cheese Glaze:

  • 3 ounces cream cheese, softened
  • 1 tbsp butter, softened
  • Sweetener equivalent to 3 tbsp sugar (powdered or liquid sweeteners work best)
  • ½ tsp vanilla extract
  • 2 to 4 tbsp water


Prepare Cake

Step 1

Preheat the oven to 325⁰F and grease a Bundt pan with both butter and then coconut oil spray. In a medium bowl, whisk together almond flour, coconut flour, baking powder, and salt.

Step 2

In a second bowl, beat the butter with the sweetener until creamy. Beat in the eggs, one at a time, then beat in the orange zest and extracts.

Step 3

Add half the almond flour mixture and beat in, then add the almond milk. Beat in the remaining almond flour mixture until well combined. Fold in chopped cranberries.

Step 4

Spoon into the prepared Bundt pan and spread evenly. Bake 45 minutes, until the edges are golden and the cake is firm to the touch.

Step 5

Let cool in the pan for 20 minutes, then carefully loosen the edges and flip out onto a wire rack to cool completely.

Prepare the glaze:

Step 1

Beat the cream cheese and butter until smooth. Beat in the sweetener and vanilla until well combined. Beat in the water, one tablespoon at a time, until a pourable consistency is achieved.

Drizzle glaze over the cooled cake. Garnish cake with sugar-free dried cranberries and orange zest, if desired.

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