Cranberry Christmas Cake (Gluten-Free, Dairy-Free)

Holiday Ideas / Christmas

This gluten-free, dairy-free cranberry Christmas cake combines tart cranberries with a sweet, golden cake. It makes 16 squares in a 9 × 13-inch pan, with 20 minutes of prep and 40–50 minutes of baking, plus cooling.

Gluten-free · Dairy-free · Contains eggs

Melanie

Cranberry Christmas Cake (Gluten-Free, Dairy-Free)

A sweet Christmas cake with tart cranberries and a golden top, made with gluten-free 1-to-1 flour and dairy-free butter. Baked in a 9 × 13-inch pan and cut into 16 squares.

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Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 16 squares

Course: Dessert

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

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• 3 large eggs
• 2 cups granulated sugar
• 3/4 cup dairy-free butter sticks softened, plus extra for the pan
• 1 tsp vanilla extract
• 2 cups gluten-free 1-to-1 baking flour blend with xanthan gum; spoon into the cup and level
• 12 oz fresh cranberries rinsed and dried

Equipment

• 1 9 × 13-inch baking pan
• 1 Electric mixer

Method

 

1. Heat the oven to 350°F. Grease a 9 × 13-inch baking pan with dairy-free butter.
2. With an electric mixer, beat the eggs and sugar for 5–7 minutes, until pale, thick and nearly doubled. The mixture should fall in ribbons from the beaters.
3. Beat in the softened dairy-free butter and vanilla for 2 minutes.
4. Fold in the gluten-free flour just until combined, then fold in the cranberries. The batter will be thick.
5. Spread the batter evenly in the prepared pan. Bake for 40–50 minutes, until lightly golden and a toothpick inserted into the cake near the center comes out clean.
6. Cool completely in the pan before cutting into 16 squares.

Notes

Timing: Allow 40–50 minutes for baking. The 45-minute cook time is approximate; total time excludes cooling.

Flour: Use a gluten-free 1-to-1 baking blend with xanthan gum. Spoon it into the measuring cup and level it off.

Butter: Use dairy-free baking sticks, not light or whipped spreads. Check package labels for gluten and dairy ingredients.

Rise: Fully beaten eggs provide the rise. No baking powder or baking soda is needed. Contains eggs.

Adapted from Mary Younkin’s Cranberry Christmas Cake at Barefeet in the Kitchen. Original cake photo from the same source. This gluten-free, dairy-free adaptation has not been kitchen-tested.

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Common baking questions

Which gluten-free flour should I use?
Use a gluten-free 1-to-1 baking blend that includes xanthan gum, such as Bob’s Red Mill Gluten Free 1-to-1 Baking Flour. Spoon it into the measuring cup and level it off.

Which dairy-free butter works for this recipe?
Use dairy-free baking sticks, such as Country Crock Plant Butter sticks. Avoid light or whipped spreads, and check the package label for dairy ingredients.

Why is there no baking powder or baking soda?
The beaten eggs provide the rise. Beat the eggs and sugar for 5–7 minutes, until the mixture is pale, thick and nearly doubled, before adding the remaining ingredients.

Recipe adapted from Mary Younkin’s Cranberry Christmas Cake at Barefeet in the Kitchen. Original cake photo from the same source. This gluten-free, dairy-free adaptation has not been kitchen-tested.

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