Pumpkin Cranberry Cake

Pumpkin Cranberry Cake
Prep time
Cook time
Total time
Another fantastic recipe from the Levana Cooks newsletter. Levana Kirschenbaum is the author of the cookbook, Levana Cooks Dairy-Free!
Serves: 1 cake or 20 muffins
  • 2 cups dark agave syrup
  • 3 cups canned pumpkin, unflavored
  • 4 eggs
  • 2 tbsps grated orange zest
  • 1 tbsp cardamom
  • 3½ cups spelt flour
  • 1 cup ground almonds
  • 2 cups cranberries, fresh or frozen, coarsely chopped in a food processor
  • 1 tsp. baking powder
  • 2 tsp. baking soda
  • ½ tsp. salt
  1. Preheat the oven to 350 degrees.
  2. Mix the first set of ingredients in a bowl.
  3. Mix the second set of ingredients in a second bowl.
  4. Combine both mixtures with a spoon.
  5. Pour into a greased tube pan, or 2 loaf pans, or 20 muffin molds.
  6. Bake one hour (start with 45 mn for muffins), or a little longer, until a knife inserted in the center comes out clean.

About Author

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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