Low-carb gluten-free apple cranberry cake topped with toasted almonds made with ReWild CoreBake

Low-Carb Apple Cranberry Cake (Gluten-Free)

Name: Low-Carb Apple Cranberry Cake (Gluten-Free)
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 6 slices
Cuisine: Low-Carb Baking
Ingredients: CoreBake flour blend; Ingredients listed on the recipe page

This easy apple cranberry cake is low in carbs, high in fibre, and full of flavour. Made with CoreBake, it’s soft, moist, and perfect for everyday baking or special occasions.

Prep Time

Cook Time

Servings

Difficulty

10 mins

45 mins

6 slices

Easy

Prep Time

10 mins

Cook Time

45 mins

Servings

6 slices

Difficulty

Easy

Easy Low-Carb

Gluten-free apple cranberry cake with almond topping baked using ReWild CoreBake flour blend

Healthy low-carb apple cranberry cake with sliced almonds made using ReWild CoreBake

Homemade gluten-free apple cranberry cake sliced on a plate made with ReWild CoreBake

THINGS TO KEEP IN MIND

🔅 All ovens bake a bit differently, so keep an eye on your bake and adjust the time/temperature if needed.
🔅 Everyone’s taste is unique — feel free to tweak sweetener, salt, or spices to make it just right for you.
🔅 Different ingredient brands can absorb moisture differently, so your texture may vary slightly.
🔅 The base recipes yield smaller batches, as the high fibre content makes these bakes naturally more filling. A smaller portion is often enough to feel satisfied — balance is key for the best experience.
🔅 High-fibre flours behave differently from traditional or other gluten-free flours. They absorb much more liquid and usually require a longer baking time. Don’t worry if the dough or batter feels wet — that’s completely normal. It’s also important to let your bake cool for 2–3 hours after coming out of the oven, as high-fibre flours continue to absorb moisture while cooling. Cutting or serving too early can make the inside feel wet.

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Ingredients

50g CoreBake
2 tbsp preferred sweetener (this version used erythritol-stevia-triple strength sweetener)
pinch of sea salt
¼ tsp bicarbonate of soda
1.5 tsp grounded cinnamon
50g unsweetened almond milk
20g coconut yoghurt
3 medium eggs
35g unsalted melted butter
50g apple (around 1 apple) peeled and thinly diced
50g cranberries
almond flakes – optional for topping

Nutritional Fact

Nutritional values (total)*

Energy (Kcal): 593
Fat: 44 g
Protein: 20.6 g
Carbohydrates: 13.1g; of which sugars: 7.6 g
Fibre: 47.4 g**

Nutritional values per slice (based on 6 slices)*

Energy (Kcal): 98.8 Kcal
Fat: 7.3 g
Protein: 3.4 g
Carbohydrates: 2.2 g; of which sugars: 1.3 g
Fibre: 7.9 g**

*For informational purposes only. Actual nutritional values may vary depending on the specific ingredients used.

**The recommended daily fibre intake: adults 30g, children (11-16 years): 25g, children (5-11 years): 20g, children (2-5 years): 15g.

Instructions

VISUAL GUIDE ⬇️
Line a 16–18 cm cake tin with parchment paper
In a bowl, whisk together CoreBake, sweetener, salt, cinnamon and bicarbonate of soda.
In another bowl, mix butter, eggs, coconut yogurt and almond milk until well combined.
Toss the fruits in a little CoreBake.
Add the dry ingredients to the wet mixture, along with the apples and cranberries, and gently fold everything together with a spatula until no flour clumps remain. Be careful not to overmix.
Preheat the oven to 175°C.
While the oven heats, let the batter rest for about 15 minutes.
Spoon the batter into the prepared cake tin and roughly smooth the top. Optional: sprinkle with almond flakes.
Bake for 45-50 minutes.
Allow the cake to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely before serving.