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You are here: Home / cakes / Some Thoughts Lately + (Updated) Cranberry Apple Cake (gluten free, dairy free, nut free, Paleo, vegan)

Some Thoughts Lately + (Updated) Cranberry Apple Cake (gluten free, dairy free, nut free, Paleo, vegan)

November 11, 2016 By Jessica

“By November 24, giving thanks can start to feel like a command performance rather than a genuine act. Your social-media feed is all gratitude, all the time (#30daysofthanks!), and you’re up to your googly eyeballs in turkey-themed craft projects. It’s OK to feel jaded. “You can’t turn on gratitude” just because it’s Thanksgiving, says Robin Berman, M.D., an associate professor of psychiatry at the David Geffen School of Medicine at UCLA and the author of Permission to Parent. In fact, peak holiday season may not even be the best time to make it a priority. “Gratitude happens in quiet pauses and moments, not when you have a giant to-do list and you’re racing around,” she says. So how do you embrace the season sincerely? Ten experts are here to help. Let’s do this, November.” … 

-Jenkins, Elizabeth. “How to be grateful (when you really don’t feel like it).” Real Simple, November 2016

I came across this about holiday gratitude, while waiting on line at Target to splurge on tile spray, sponges, and lunch bags and felt it’s something we could use right about now. Not specifically about Thanksgiving gratitude as intended, but more about tolerance for each other and to embrace each others’ differences.

After reading a few sentences I clung on to the words looking for some sort of reprieve from the confusion I’ve been feeling the past couple of days about our election — merely some thoughts lately, that you may or may not share in common. Despite differences of opinion and actions that divide us, anger at those who project a voice different than mine for the same opportunity to be heard doesn’t do our country any good. Collectively, we need tolerance to make this a peaceful country for the sake of our future generations. As I try to embrace this turn of events I am going to hold on to thoughts of gratitude and the fact that in this country we can voice our opinion (a freedom my parents fled to from communist Russia in 1972) and to live in a country with freedom of speech and the right to vote is a blessing. 

As someone who keeps it much about cooking here, I didn’t want to brush it off with another Thanksgiving recipe pretending nothing has happened; clearly it stirred me enough to write about but there is no other country I would rather live in, no matter how diverse, because the grass is not always greener on the other side,  which brings me back to that article about being grateful, even though I don’t really feel like it — a reminder that life has taught me to seek the silver linings amidst some very dark clouds.

One final thought before moving on to sweeter things: one can hate because of political stakes, like those who have before us, or for a belief, or race, or gender, or sexual preference, or religion, or whatever else we don’t see eye to eye on, but who benefits from this in the end, and what purpose does it serve humanity? Despite the outcome, we live in a land with constitutional rights that cannot be overthrown by one person alone. Let’s not let a four-year run divide us further or drain our spirits. Besides, 2018 is right around the corner, as in midterm elections, where a third of the Senate changes hands and a time where our voice can count. Meanwhile, as Hillary poignantly yet admirably said in her speech: I am going to have an open mind and give him a chance, because what the heck else can I do at this point, and hope to be surprised come 2020. I will leave my thoughts at that. For dessert sake, that’s why we’re here right?

I updated this recipe from Ina Garten, a recipe I adapted a couple of years ago that needed a facelift. Don’t get me wrong, it was good before but I wanted to make it easier, faster, with less sugar, grain-free (paleo), egg free, without the need for a stand mixer or sacrificing flavor. Now it’s better than ever in half the time.

The texture is different this time, more of a heavenly mouthfeel reminiscent of a Tarte Tatin that I don’t think anyone will argue about. I also cut out some extra ingredients that we can live without (after tasting it); things like ‘sour cream’, orange juice, orange zest, extra 1/2 cup of sugar, and eggs (for those new here, we discovered my oldest can’t tolerate eggs, but you could certainly use them without affecting the result.) which happens to also make this a vegan dessert should you happen to need it for a diverse potluck.

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The flavor of the cranberry and apple is vivid now that it isn’t competing with orange zest or juice. I originally served the cake as is but thought it would be even more festive with a generous sifting of confectioners’ sugar, which strangely enough reminded me of snow, something we don’t ever get here and it’s been 90 degrees lately but do fondly remember while living in New York. The cake doesn’t really need it, I just thought it would be fun.

With or without a heavy snowfall of sugar, it’s a zippy cake full of bright flavors to bring some cheer, some good conversation, and love to the table because at the end of the day love conquers all and that I will always be grateful for. Big hugs to you and thank you for you.

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Xx

Jessica 

Cranberry Apple Cake (gluten free, dairy free, nut free, Paleo, vegan)
 
Save Print
Prep time
10 mins
Cook time
60 mins
Total time
1 hour 10 mins
 
An easy festive-looking holiday recipe that is sure to please a crowd. Can also be doubled and baked as a slab 'pie' yet without any pie roll or chill with great results!
Jessica: From Jessica's Kitchen
Recipe type: Dessert
Serves: serves 6-8
Ingredients
  • You will need a 9-inch pie dish
  • ⅔ cup canned coconut cream or milk (mix well)
  • 1 teaspoon apple cider vinegar or lemon juice
  • 80 grams (1/2 cup) cassava flour
  • 40 grams (1/3 cup) tapioca starch
  • 2 tablespoons psyllium husk (not flakes)
  • 1 teaspoon cream of tartar
  • ½ teaspoon aluminum-free baking soda
  • ¼ teaspoon kosher salt
  • ½ teaspoon ground cinnamon
  • 12 ounces fresh cranberries, stems removed and rinsed
  • 1 Granny Smith apple, peeled, cored, and diced small
  • ½ cup light brown sugar, lightly packed
  • ½ cup cane sugar
  • 1 teaspoon orange extract
  • 4 ounces (1/2 cup) organic palm shortening, melted and moderately cooled
  • 1 teaspoon pure vanilla extract or vanilla paste
  • raw sugar for sprinkling
Preparation
  1. Preheat the oven to 325 degrees F.
  2. Measure canned coconut milk then add apple cider vinegar to it. Do not stir, set aside.
  3. Combine flours, psyllium husk, cream of tartar, baking soda, kosher salt, and cinnamon in a medium bowl, sifted well.
  4. In another bowl, combine cranberries, diced apple, brown sugar, cane sugar, orange extract, melted palm shortening and vanilla extract. Stir to combine well then add the coconut milk mixture. Add in flour blend and combine until flour blend has been fully incorporated.
  5. Pour and spread out the batter evenly into the pie dish. Sprinkle the two tablespoons of raw sugar then bake for 50-60 minutes, or until the fruit has bubbled around the edges and the top looks like a thin film of pie crust. Since ovens vary I am giving a 10-minute spread; begin checking at 50 minutes then every couple of minutes, if needed. Mine was ready at 54 minutes.
  6. Serve at room temperature with a sift of confectioner’s sugar.
  7. Notes:
  8. Non-Paleo GF Flour Blend: sub flours above for 1 cup of your favorite GF all-purpose flour blend (I have used Bob’s Red Mill in the past)
  9. Other apple options: Jonagold, Braeburn, Honeycrisp, and Pink Lady.
  10. The cake can be made up to 3 days in advance, refrigerated, and also freezes well when wrapped tightly in plastic wrap then transferred into a large freezer-safe container. Shrink wrapping a few times didn't preserve the cake as well as I expected. Freeze up to a month.
  11. For Vegan: Not all confectioner's (powdered sugar) is vegan. Wholesome Sweeteners or Imerial brand are vegan options and made with tapioca.
3.5.3217

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gluten free dairy free recipes
recipe image
Recipes
Cranberry Apple Cake
Published On
2016-11-11
Preparation Time
10 min
Cook Time
60 min
Total Time
70 min

Filed Under: cakes, dessert, holiday, paleo, vegan Tagged With: cakes, dairy-free, dessert, gluten-free, holiday, paleo, soy-free, vegan

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Comments

  1. Beth says

    October 14, 2014 at 12:05 pm

    I need to try this recipe, it looks cranberry-oh-licious!
    Reply
  2. Becky says

    November 4, 2014 at 10:01 pm

    I want to try this but can't find dairy free sour cream. Any suggestions?
    Reply
    • Jessica says

      November 5, 2014 at 10:27 am

      My go-to sour cream substitute is unsweetened coconut yogurt (same measure as sour cream) with a tablespoon of lemon juice or apple cider vinegar, stir and let it sit at least 30 minutes.
      Reply
  3. Fran says

    November 14, 2014 at 5:21 pm

    I love everything apple and this cake looks delicious. I'm so glad that cranberries are in season.
    Reply
  4. Amy says

    November 20, 2014 at 10:20 pm

    I want to make this for Thanksgiving but can't find this sour cream. Any suggestions?? Help!
    Reply
    • Jessica says

      November 21, 2014 at 8:30 pm

      You can either use an extra whole egg or 1/4 cup of unsweetened coconut yogurt. That is how I would adapt though I haven't tried it. Let me know how it turns out!
      Reply
  5. Stacey says

    November 22, 2014 at 9:11 am

    We are obsessed with cranberry desserts and this cake looks like I need to give this a try for Thanksgiving. Will you be making more cranberry desserts this year?
    Reply
    • Jessica says

      November 22, 2014 at 1:06 pm

      Not this year but maybe later next month, not sure yet. This cranberry apple cake will please any cranberry obsessions. Enjoy :)
      Reply
  6. Melissa T says

    November 12, 2016 at 8:44 am

    You put it beautifully. I hate that our country elected a bigot and am trying to wrap my head around it. This cake is just what I needed...love cranberries.
    Reply
  7. Beth says

    November 12, 2016 at 8:46 am

    Thank you for going right into cake as if nothing happened, it matters to me.
    Reply
  8. Janice says

    November 12, 2016 at 9:12 am

    I agree, even though I'm sad and outraged about who our next President-elect is. I have to pray that his arrogance, bigotry and xenophobic character does not step into the White House come January for the love of this country and my sanity. I bet it was hard to write this with so many emotions flaring. As always I love coming to your blog for recipes and humor. Cake looks like weekend comfort I look forward to enjoying with all the powdered sugar in the world. Best to you. -Janice
    Reply
  9. Beth says

    November 12, 2016 at 9:14 am

    I meant to say for NOT going right into cake! I can't even type anymore. Cake looks beautiful btw.
    Reply
  10. Bette says

    November 12, 2016 at 9:49 am

    You expressed yourself beautifully. Thank you for sharing your thoughts as well as your recipes.
    Reply
  11. Sheryl says

    November 12, 2016 at 9:49 am

    My thoughts exactly!
    Reply
  12. Bethanny Kaufman says

    November 12, 2016 at 11:22 am

    Well said Jessica. :) This looks wonderful naked but I would not be able to resist giving it the winter wonderland look. Have a friendsgiving to go this year and think this would be perfect and I can actually eat it!
    Reply
  13. Jenna says

    November 12, 2016 at 12:30 pm

    My family is pretty divided when it comes to politics but we still love eachother regardless. A coversation of gratitude and good food is what I'm hosting this year more than any other. Thank you for this...thoughts and cake.
    Reply
  14. Sharon says

    November 14, 2016 at 9:01 am

    Do I keep in the psyllium husk when subbing the flours for a gf mix or leave it out? Thanks.
    Reply
    • Jessica says

      November 14, 2016 at 11:24 am

      No, leave it out if subbing grain free flours. It's meant to replace gums as a binding agent. I will note that, thanks!
      Reply
  15. Balvinder says

    November 15, 2016 at 8:54 am

    HEma, I love that this cake is gluten free, vegan and dairy free and with aromatic cinnamon and apples - this most definitely is not taste free! Gorgeous cake for this weather!
    Reply
    • Jessica says

      November 15, 2016 at 8:28 pm

      A festive cake it is! Thanks so much Balvinder! P.S. - love your posts on Italy, now I need to go ...soon!
      Reply
  16. Raquel Reis says

    November 25, 2016 at 8:03 am

    Looks so good! Was it as good with the Bob's Mill flour? And for those who can eat eggs, why would you add them, how many and at what stage of cooking?
    Reply
    • Jessica says

      November 25, 2016 at 9:45 pm

      Thanks Raquel! With the Bob's Red Mill GF flour it comes out less tartine-like and more of a cake-like texture amidst the fruit. I suggest eggs as an alternative simply for covenience for those who can tolerate eggs. My oldest son developed an egg intolerance a year ago so I modified the recipe for us to still enjoy. Two extra large eggs, added in after vanilla extract and mix well before next step. Hope that helps!
      Reply
      • Raquel Reis says

        December 5, 2016 at 6:29 am

        Thanks! Does the eggs replace anything in the recipe? What are they alternative for? Should I take anything out if I use eggs? I am definitely going for the tartine like texture, will get the cassava flour (which isnt easy to find, assuming tapioca or potato flour aren't the best replacements either?) I'll order it from amazon - this pie looks divine - I want to make it right...
        Reply
        • Jessica says

          December 5, 2016 at 11:23 am

          If using eggs, omit the baking soda and cream of tartar. Whisk two eggs in a separate bowl until it begins to get frothy then add the cranberries, sugar, apple, etc. mixture. Yes, you can sub cassava flour for potato starch, no problem ...extra tapioca will yield gummy results. Hope that helps! Enjoy!!
          Reply

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Welcome!

Hi! I'm Jessica, welcome to my blog! I'm a wife and mother of four (all boys, including twins. Did not see that coming!) who loves to eat. Discovering food intolerances in my family and myself had me think about cooking differently with an emphasis on nutrition, but not any less deliciously. No, won't settle for that, neither will my kids! Here you will find simple, healthy, seasonal recipes we love that are gluten, dairy, and soy free. Many are also egg free, nut free, plant-based and/or grain free, given our evolving dietary lifestyle. Even though we live a life of dietary restrictions, my passion for food keeps me on a constant quest to create tasty recipes or adapt our favorite recipes from my stack of cookbooks to bring back the joy of eating again, without sacrificing flavor. Hope you find some inspiration and recipes to enjoy ... thanks for stopping by!

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