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Cardamom Cranberry Christmas Cake (Grain-free!)

  • Author: Katie Kimball
  • Prep Time: 10 mins
  • Cook Time: 35 mins
  • Total Time: 45 mins
  • Yield: 16 pcs
  • Category: Dessert


Super quick to throw together – just use beans leftover from making another meal. Gluten-free, grain-free and healthy enough to serve for breakfast yet decadent enough for a holiday dessert!


  • 1 3/4 c. cooked white beans (navy, Great Northern)
  • 3 eggs
  • 1/2 c. honey or 3/4 c. sucanat
  • 1/4 c. melted butter or coconut oil
  • 1 1/2 tsp. vanilla extract
  • 1 tsp. almond extract
  • 1/2 tsp. dried, ground cardamom
  • 1/8 tsp. salt (Use the code kitchenstewardship for 15% off of your first purchase)
  • 1 tsp. lemon juice or 1/2 tsp. lemon or orange zest, optional
  • 1/2 c. chocolate chips
  • 1/2 c. fresh cranberries, roughly chopped


  1. Grease an 8×8 glass baking dish. Preheat the oven to 350F.
  2. Put everything but the chocolate chips and cranberries into a food processor, and process until absolutely smooth. Do a few extra seconds so rogue bean skins won’t freak people out! 😉
  3. Fold in the chocolate chips and cranberries (or you can sprinkle both on top in the pan).
  4. Pour the batter into the greased pan and bake for 30-40 minutes (less with honey, more with sucanat).
  5. The cake will bounce back in the center and a toothpick or butter knife will come out clean.
  6. Serve warm and store in the refrigerator if keeping more than a day or two; this cake is very moist.


Cardamom Cranberry Christmas Cake Nutrition Info


  • Serving Size: 1 square
  • Calories: 119
  • Sugar: 11.6g
  • Sodium: 36g
  • Fat: 5.8g
  • Saturated Fat: 4.3g
  • Carbohydrates: 15g
  • Fiber: 1g
  • Protein: 2.6g
  • Cholesterol: 32mg