Christmas Cranberry Cake | Easy and Eggless Cranberry Bundt Cake | Christmas Breakfast Cake

How to Make Eggless Cranberry Bundt Cake

Hello Foodies,

This Cranberry cake packs a flavorful punch and is perfect for Christmas breakfast! It is super moist and is filled with a hint of almonds and cranberry flavors!

This melt-in-mouth cranberry cake will be the star of your holiday meal. You can frost or drizzle with an easy vanilla or maple glaze. This cake has only a handful of ingredients and comes together in a snap and so perfect for holiday breakfast.

It’s so tender that it is literally melt-in-mouth! I love making this for my vegetarian friends & family. This loaf is perfectly sweet, even without the icing, it’s amazing & only about 190 calories! Cake made with whole wheat flour, almond flour, warm spices, fiber-rich fresh cranberries, and without eggs.

Video Recipe:

You should try this decadent cake made with fresh cranberries! Your family would love to have this cake for Christmas, for sure!

Preparation Time: 15 Minutes; Baking Time: 30-35 Minutes.
Each Slice of Christmas Cranberry Cake Contains 180 Cal.

Ingredients:

1 ½ cups Whole Wheat Flour
½ Cup Almond Flour
1 ½ Tsp Baking Powder
⅛ Tsp Baking Soda
¼ Tsp Salt
1 cup Whole Cranberries
1 Cup Sugar
¾ Cup milk
1 Tsp Lemon juice
½ Cup Unsalted Butter at room temperature
1 Tsp Vanilla Extract

Instructions:

Preheat the oven to 350 F and lightly spray a baking pan with baking spray or butter and flour.
Combine milk and lemon juice and set aside.
In a bowl sieve dry ingredients(wheat flour, almond flour, baking powder, baking soda, and salt together).
Sieve for 2-3 times and keep aside.
In a mixing bowl whip the butter and sugar together for about 3-4 minutes, scraping down the sides of your bowl as needed, until light and fluffy.
Whisk well till sugar is almost dissolved and smooth(this will help lighten and aerate the cake).
Beat in the curdled milk(milk+lemon juice) and extract.
Now add dry ingredients to the wet ingredients and mix/fold all well.
Don’t over mix, mix enough to get a smooth batter.
Gently fold in the cranberries, making sure to get them evenly distributed but not crushed.

Pour the batter into the prepared baking pan and spread the batter(it will be quite thick) evenly into the pan.
Bake the cake in the preheated oven for about 30-35 minutes, or until risen, golden, and a toothpick inserted in the center comes out clean.
Let cool for 10-15 minutes in the pan, then remove the cake to cool completely.
Once cool, slice and Christmas cranberry cake is ready to serve. Enjoy!!!
Store the leftover cake on the counter covered with foil.

My Take:

You can use cinnamon, nutmeg to enhance the flavor.
You can add jaggery instead of sugar.

Dietary Comment:

The calorie count is based on a 2000 calorie diet.
Per serving contains 180 calories, along with 22.58g carbohydrates, 2 g dietary fiber, 9.4 g fats, and 2.5 g protein.
Portion size can always be increased or decreased depending on your health goals and activity level.

Good Time To Eat:

It is good to eat Eggless Cranberry Cake as a dessert or for breakfast.

If you make this recipe, share your food picture with the hashtag #aaichisavali on Instagram and Facebook so that everyone can enjoy it too!
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