Cranberry Apple Cake (gluten free, dairy free, nut free, Paleo, vegan)
Prep time
Cook time
Total time
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!
Recipe type: Dessert
Serves: serves 6-8
  • 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
  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.
Recipe by From Jessica's Kitchen at