Pumpkin Cranberry Cake


Special Diet Notes: Pumpkin Cranberry Cake

By ingredients, this recipe is dairy-free / non-dairy, peanut-free, soy-free, and vegetarian.

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 tablespoons grated orange zest
  • 1 tablespoon cardamom
  • 3½ cups spelt flour
  • 1 cup ground almonds
  • 2 cups cranberries, fresh or frozen, coarsely chopped in a food processor
  • 1 teaspoon baking powder
  • 2 teaspoons baking soda
  • ½ teaspoon 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, Food 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, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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