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Cranberry Coconut Cake with Cardamom Crumble {gluten free}

January 3, 2016 | 12 comments

Wow lot’s of Cs in that title. In the time that people are probably starting on new diets, I’ve decided to lure you with a cake. But please do allow for an explanation.

I’ve recently discovered my new favorite ingredient, coconut flour. It looks nearly exactly like flour but with an ivory-ish ting and is super full of fiber (hello cellulose!). The only problem is that it also soaks up a lot of water (like a ton, no joke) which makes developing recipes kinda difficult. However, this also means that a little bag of coconut flour will go a really long ways. It’s also gluten free which means more people can enjoy it πŸ˜‰

Coconut Cranberry Cake with Cardamon Crumble-3

Coconut Cranberry Cake with Cardamon Crumble-4

Coconut Cranberry Cake with Cardamon Crumble-5

Coconut Cranberry Cake with Cardamon Crumble-11

Also, things that use coconut flour don’t really taste like coconut (coconut haters rejoice! -but let’s be serious, why are you still here if you hate coconut???) and if you really want to intensify the flavor, sprinkle on some toasted coconut or use coconut oil instead of butter.

Plus, there’s cranberries in there! Who said cranberries were only for holidays? They’re wonderful in this cake, giving it a little tartness to balance the sweetness of the cake and crumble πŸ˜€

Coconut Cranberry Cake with Cardamon Crumble-13

Coconut Cranberry Cake with Cardamon Crumble-6

Coconut Cranberry Cake with Cardamon Crumble

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// Coconut flour cake adapted from here.
// Feel free to omit cardamom if you don’t like it / don’t have it.
// If you can’t find cranberries / don’t have it / don’t want to buy it, jam can be used in place of the cranberry topping.


Cranberry Coconut Cake with Cardamom Crumble


For the cake

  • 1/2 cup vegetable oil or melted butter
  • 2/3 cup sugar
  • 1/2 teaspoon salt
  • 2 teaspoons vanilla extract
  • 6 large eggs
  • 1/2 cup coconut flour
  • 1 teaspoon baking powder

For the cranberry topping

  • 1 cup cranberries
  • 1/2 cup packed brown sugar
  • 1/2 tsp vanilla

For the oat crumble

  • 2 tbsp butter melted
  • 1/4 cup sugar
  • 1/2 cup oat flour
  • 1/2 tsp vanilla
  • 1/4 tsp ground cardamom


  1. Preheat the oven to 350 F.
  2. Line the bottom of a 6-8 inch round pan. Grease the sides.
  3. Mix the ingredients for the cake together in a large bowl. Pour into the prepared pan.
  4. Blend all the ingredients from the cranberry topping together in a food processor until chopped and the juice slightly starts to come out. Spread this on top of the batter.
  5. In a small bowl, combine all the ingredients of the oat crumble and crumble over the batter and cranberry topping.
  6. Bake for 35-50 minutes, until golden and a toothpick comes out clean.


read or add your own

  1. Hira on

    January 4, 2016 at 1:41 pm says

    I love coconut flour! It’s such a neat ingredient! This cake looks A-amazing. Cranberries + coconut = πŸ™‚ . It’s a good thing I’m not trying to eat healthy for the New Year, lol.

    • Anne on

      January 17, 2016 at 9:22 pm says

      Hahhaaaa you can call it healthy -I mean, it’s got fruit right?! πŸ˜‰

  2. Maureen | Orgasmic Chef on

    January 4, 2016 at 9:40 pm says

    On my to-do list for this afternoon is to search for a gluten free cake to take to dinner next door. I wanted to visit some of my favorite blogs first and BOOM, my search is over before it began. Thank you – this is just the sort of grown-up cake my friend will enjoy.

    • Anne on

      January 17, 2016 at 9:23 pm says

      Ohhhh hahahaaaaa that’s great!!! Do tell how they like it! Personally, it’s probably one of the best cakes I’ve tasted because it’s so fluffy and flavorful! πŸ˜€

  3. Jess @UsedYorkCity on

    January 5, 2016 at 12:55 pm says

    Wow, your photos are gorgeous! This sounds amazing, I think I’ll give it a try when my GF sister visits later this month!

    • Anne on

      January 17, 2016 at 9:24 pm says

      Awww thank you so much Jess! πŸ˜€

  4. Josefine on

    January 6, 2016 at 11:20 am says

    Haha, I love the title πŸ™‚ And the cake – ooooh myyyy it looks gooooood
    Happy new year dear!

    • Anne on

      January 17, 2016 at 9:25 pm says

      I’m glad you like it! Happy {very belated} new year to you too!!!

  5. Sabrina on

    January 7, 2016 at 11:31 am says

    This cake looks amazing!

    • Anne on

      January 17, 2016 at 9:30 pm says

      Thank you!

  6. Aria | Purrfectly Inspired on

    January 14, 2016 at 7:03 pm says

    This looks amazing! I love your food photography. It is seriously so beautiful. I love cranberries AND coconut AND cake – what a fantastic combination! πŸ˜‰

    • Anne on

      January 17, 2016 at 9:31 pm says

      You’re too sweet Aria! Thank you! Cake is the best πŸ˜‰



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