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

 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.


  • 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


  • 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! 
  •  Subscribe to my YouTube channel for Healthy, Tasty, Instant Pot, and Air fryer recipes.
  •  I love it when you try my recipes and send me pictures & feedback.

Eat Healthy, Stay Healthy!!!

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