Gluten-Free Vegan Cranberry Christmas Cake

I’m excited to share this Gluten-Free and Grain-Free Vegan Cranberry Christmas Cake recipe with you today! It’s naturally gluten-free, delicious, healthy-ish, and simple to make. This wintery buckwheat cake is filled with sweet dates and crunchy pecans, then topped with caramelized fresh cranberries for the perfect festive touch. If anything says “holiday season,” it’s this gluten-free, plant-based dessert!

The holiday season is the perfect time to indulge in cozy, festive treats—especially when they’re as wholesome as this Gluten-Free Vegan Cranberry Christmas Cake. This Christmas cake recipe is made with buckwheat flour, a nutrient-packed gluten-free seed adding healthiness to this dessert.

Additionally, the cake is packed with warming spices, sweet dates, crunchy pecans, and fresh cranberries. The small crimson red berries are baked with brown sugar and cinnamon. The berries soften and are coated with insanely yummy thick caramel syrup hinted with cinnamon. A dessert that will impress family and friends every time.

Why You’ll Love Grain-Free Vegan Cranberry Christmas Cake

• Naturally gluten-free: Made with buckwheat flour and tapioca flour, this cake is a great option for anyone searching for a grain-free holiday dessert.
• Vegan & plant-based: No eggs or dairy are needed here! This cake is 100% vegan and still incredibly moist and flavorful.
• Festive flavors: The combination of fresh cranberries, cinnamon, orange zest, and pecans makes every bite taste like the holidays.
• Simple & delicious: With easy-to-follow steps and minimal prep, you can have this cake ready to enjoy in just over an hour.

Step by Step Guide for Best Gluten-Free Vegan Cranberry Christmas Cake

(details in recipe card)

1. Prepare the Chia Gel:

Start by mixing the chia seeds and water in a medium bowl. Let it sit for 20 minutes, allowing the mixture to thicken and form a jelly-like consistency. This will act as your egg replacement in the cake, adding moisture and structure to the batter.

2. Roast the Cranberries:

Preheat your oven to 400 F (200 C) and line a rimmed baking sheet with parchment paper. Spread the fresh cranberriesin an even layer on the sheet. Sprinkle with 1/2 cup brown sugar and 1 tsp cinnamon, tossing gently to coat. Roast in the oven for 15 minutes, then remove and let cool on the baking sheet. The cranberries should start to pop and soften, creating a deliciously sweet-tart topping.

3. Prepare the Dry Ingredients:

Reduce the oven temperature to 350 F (175 C). In a large bowl, whisk together the buckwheat flour, tapioca flour, baking powder, baking soda, and sea salt. These gluten-free flours provide a light yet sturdy base for the cake, while the baking powder and soda help it rise.

4. Combine Wet Ingredients:

Once the chia mixture has thickened, add the following to the bowl with the chia gel:

• 2/3 cup water
• Date syrup (or maple syrup)
• Olive oil
• Fresh orange juice
• Orange zest
• Vanilla extract
• The remaining 1/2 cup brown sugar

Whisk everything together until the mixture is smooth and well combined.

5. Mix Wet & Dry Ingredients:

Add the wet ingredients to the dry ingredients and stir gently with a spatula to combine. Be careful not to over-mix—this will help keep the cake tender. Fold in the coarsely chopped dates and 1 cup pecans, saving the remaining 1/3 cup pecans for the topping.

6. Prepare the Baking Dish:

Grease an 8-inch cast-iron skillet or an equivalent-sized baking dish with a little coconut oil or olive oil. Spread the batter evenly into the skillet, smoothing the top with a spatula.

7. Add the Cranberry Topping:

Once the cranberries have cooled, spoon them evenly over the batter, pressing them gently into the surface with the back of the spoon. Sprinkle the remaining 1/3 cup pecans on top for added crunch and flavor and bake.

The cranberries should be caramelized and the cake golden-brown around the edges. Let the cake cool completely in the skillet.

The Flavor

To add delicious flavor flavor and good texture of this cake, I added dates, orange zest, and pecans. The natural sweetness of the dates perfectly complements the rich, buttery crunch of the pecans, while the orange zest adds a refreshing, tangy citrus taste that brightens the entire dessert. Together, these ingredients create a beautifully balanced and delicious cake.

VEGAN BUTTER RUM SYRUP RECIPE (optional)

1. 1/2 cup unsalted vegan butter
2. 2 Tbsp. water
3. 1/2 cup date syrup or pure maple syrup
4. 1/2 cup GF rum (not flavoured rum)

• While the cake is cooling, prepare the butter rum syrup. In a medium saucepan, combine butter, water and date syrup Bring to a boil, then reduce to simmer and cook for 5 minutes without stirring. Remove from the heat and stir in rum
• While the cake is in the skillet/baking dish, using a skewer, poke holes in the cake and pour 1/4 cup of syrup at a time over the cake until the cake absorbs the syrup. Repeat until syrup is used
• Loosely cover the cake with plastic wrap and rest overnight at room temperature. 
• Using a knife, loosen the cake’s edges and invert onto a plate to remove the cake. Then, place a serving platter on top and invert again. Or, you can slice the cake inside the skillet.

Tips for Success:

• Flour Substitutions: If you don’t have buckwheat flour, you can substitute with a gluten-free all-purpose flour blend. However, buckwheat adds a unique nutty flavor that really complements the cranberries and spices.
• Chia Gel: Don’t skip the chia gel—it acts as a binder and helps give the cake its moisture and structure without the need for eggs.
• Topping Variations: While cranberries and pecans make for a perfect festive topping, feel free to get creative! Try adding orange slices or a sprinkle of cinnamon sugar for extra flavor.
• Storage: This cake stores well for several days in an airtight container at room temperature, or you can freeze slices for later enjoyment.

Serving Ideas for Cranberry Christmas Cake

This gluten-free cake is subtly sweet, making it the perfect morning treat to pair with a warm cup of hot chocolate or coffee without feeling overwhelmed by sugar first thing in the day.

For a more savory twist, try serving slices of this buckwheat cranberry cake with extra-old cheddar cheese, smoked gouda, or brie. These cheeses make a delicious addition to your appetizer platter, providing a perfect contrast to the tart cranberries and nutty flavor of the cake.

To turn this festive cake into the ultimate vegan dessert, drizzle it with butter rum syrup (vegan version, of course), and warm it for a few seconds in the microwave. Then, slather it with either coconut whipped cream or a scoop of vegan vanilla bean ice cream—it’s an indulgent, decadent treat that’s almost too delicious for words!

Why This Gluten-Free Christmas Cake Perfect for the Holidays:

Not only does this Vegan Buckwheat Fresh Cranberry Christmas Cake look stunning on the holiday table, but it’s also a healthier alternative to traditional holiday cakes. The natural sweetness of the dates, the tartness of the cranberries, and the richness of the pecans come together in a way that’s truly festive. Whether you’re making it for a Christmas dinner or a cozy winter treat, this cake is sure to be a winner.

Give this recipe a try, and let the holiday baking begin! Happy baking, and may your season be filled with delicious moments and sweet memories. You may also want to check out our Ultimate Holiday Dessert Baking Guide, and the 11 Gourmet Gluten-Free Eggnog Recipes.

Looking for more Christmas recipes? Check out some of these Gluten-Free Christmas Recipe Classics.