2 posts categorized "Gluten Free" Feed

Cranberry Walnut Cake, GF or Not




    I often post on FB what I am cooking or doing. It is a quick, easy way to connect with everyone and I am hoping what I am doing will inspire someone. Well the other night I mention what I had made for dinner, a roasted pumpkin, garlic, kale quiche w/ smoked mozzarella. It was amazing, also I baked a GF cranberry walnut cake. I got several request for the cake recipe. Honestly this is an overnight breakfast cake I have been making for years because it is healthy and not to sweet. As you can see, it makes a fine cake for dinner too. You can make it with regular flour or GF flours, really anything, except one flour and that is coconut flour. Since coconut flour absorbs ½ it weight, you would have to change the recipe completely (which could be done but not today). I am constantly changing the flavors by using different fruits (dried, fresh or frozen), spices, chocolate, nuts, etc. This version is a cranberry walnut and I was not thinking of this when I made it, but it would be a good breakfast cake on thanksgiving morning!


Cranberry Walnut Cake
Makes one 8" round cake (but a shallow cake)

Dry ingredients

1 ½ cup gluten free flour blend or regular flour or whole wheat pastry

1 cup almond flour
2 tsp baking powder
1 tsp salt
1 tsp fresh grated nutmeg

Wet ingredients
½ cup coconut sugar or brown sugar
2 egg
1 cup milk (or more. Some GF flour can soak up liquid a bit. You want a thick batter you can almost pour, so add some more milk or water if needed)
⅟ᴣ cup melted coconut oil or melted butter or mild favor olive oil
⅟₈ tsp vanilla paste or 1 tsp vanilla extract

1-2 cups fresh or frozen cranberries
1 cup toasted walnuts, I actually soak and then dry my walnuts in a dehydrator. Then I use them as is and do not toast.
½ cup or so coconut sugar


Pre-heat oven 350 ◦F

Sift all dry ingredients together in a large bowl. Whisk wet ingredients together in a small bowl. Add wet to dry and mix batter together. Grease a round 8” pan (you can do a square brownie pan too). Pour in batter. You may need to spread it out a bit. Sprinkle cranberries over the cake, then the walnuts. Lastly generously sprinkle sugar over the cranberries/walnuts. Remember the cake is not very sweet and the cranberries are pretty sour, so this topping of sugar is how you sweeten those cranberries. I just grabbed a couple of fistful of coconut sugar out of the bag, dusted it over the whole cake until it got a good sprinkling.

Bake 25-35 minutes until the cake is cook in the center. It is a little hard to tell with all the toppings. Look for the center to have risen like the sides. Let cool 10 minutes or moreand then enjoy.


 You can put this together the night before and bake it off for a breakfast cake. Just mix the cake together, cover the pan and put it in the fridge. In the morning when the oven has pre-heated, bake uncovered. You can use frozen fruit the night before. If you see water from the fruit the next morning, do not worry, you cake will bake fine.

GF Cider Cake From Wren Bay

Wren GF cider

    Wren Bay loves to cook, so she has lots of recipes. One of the recipes in the novel is a Cider Apple Cake, using a full cup of cider. It goes without saying the fresher and taster your cider, the better the cake is. I wanted to make this cake for our Sunday dinner but I wanted to make a gluten free version. I am not sure if they used sorghum or oat flour in 1918, (I know they did use almond flour) so I am do not think Wren would be making this. Having said that, if Wren was around today she would so be on the GF bandwagon, if only because it is healthy to no eat too much gluten!

By the way if you are on FB and love Wren, please stop by and check out her fan page.

Gf cider cake

Gluten Free Cider Cake

Makes one 8’”cake


½ cup of brown sugar or rapadura (I now use coconut sugar)

½ cup, 1 stick butter, softened

2 eggs

1 tsp vanilla extract

1 cup cider

1 cup of roughly chopped apples (you can leave the skins on)

Dry ingredients

1 tsp ground cinnamon

½ tsp ground ginger

½ tsp ground mace

½ tsp salt

1 tsp baking powder

½ cup almond flour

½ cup GF oat flour

½ sorghum flour


Preheat over 325°F

Grease an 8” cake pan.

Cream butter and sugar together in a mixer for a minute, till creamy. Add one egg at a time, then vanilla. In a bowl stir dry ingredients together. Mix in half the dry, add cider and mix in the rest of the dry. Stir in apples and pour batter in greased pan.

Bake 40-50, minutes, till a wooden skewer inserted into the center comes out clean. 



1. An all purpose GF baking mix can be used instead of the almond/oat/sorghum mix.

2. Replacing a 1/4 of cup cider with dark rum is yummy.

3. I like to serve my cake with caramel sauce!