Einkorn Cranberry Orange Almond Cake with Citrus Glaze

The base is a tender, ultra-moist einkorn cake enriched with sour cream for a soft, delicate crumb. Fresh cranberries are folded throughout, adding juicy, tart pops of flavor in every bite. A touch of almond extract adds warmth and depth, perfectly balancing the bright lift of fresh orange zest. Finished with a sweet, citrusy orange glaze that sets into a light, snappy sheen, this cake is as beautiful as it is delicious — festive, fragrant, and absolutely irresistible.

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Why you'll love this einkorn cranberry cake

Zesty and bright: Fresh orange adds a pop of sunshine in every bite.
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Tart meets sweet: Cranberries balance the sweetness for a perfectly harmonious flavor.
Almond aroma: A touch of almond extract rounds out the flavor, adding warmth and depth.
Layered taste and texture: Each bite offers a combination of citrus, tart fruit, and nutty notes, complemented by a soft vanilla-like cake, and a sweet, snappy orange glaze.

I’ve been wanting to make a holiday cake for a while now, but this fall has been all about enjoying my kids, hosting Thanksgiving, and keeping the magic of childhood alive — so I haven’t done much recipe testing, with Christmas around the corner, though, I knew it was time to bake a special holiday cake to share. I’ve had a vision for a einkorn cranberry cake in my head for years, and it’s finally coming to fruition.

I’ve always loved the combination of bright orange citrus, tart cranberries, and sweet almond. It’s such a cheerful mix of flavors — truly a marry-me cake moment — and it feels especially perfect for the holidays.

I imagined a simple einkorn cranberry cake — something light enough for a cozy stay-at-home breakfast or dessert, with a bit of that coffee-cake vibe, yet special enough to bring to a holiday gathering. I originally started with a crumble topping, but with einkorn’s delicate nature, it weighed the cake down and made it too dense. Einkorn is humbling like that. So I switched to a bright, citrusy orange glaze to complement the almond and cranberries, and honestly, I couldn’t be happier with how it turned out. And it’s stunning! It’s the kind of cake I dream about waking up to, still warm on the counter, ready to enjoy with a cup of coffee.

Ingredients needed for this einkorn cake recipe

For the einkorn cake

Einkorn flour – the base of the cake, giving it a soft, tender crumb.
Baking powder – for lift and lightness.
Fine sea salt – just a touch to balance the sweetness.
Salted butter – softened, for a rich and buttery flavor.
Granulated sugar – to sweeten the cake without overpowering the fruit.
Avocado oil – just a small amount to add moisture and softness.
Orange zest – brings bright citrus flavor throughout the cake.
Eggs – for structure and richness.
Almond extract – a warm, nutty depth that pairs beautifully with the cranberries.
Sour cream – keeps the cake extra moist.
Milk – helps create a smooth, silky batter.
Fresh cranberries – tossed lightly in flour so they stay evenly distributed in the cake.

For the Orange Glaze

Powdered sugar – the base of the glaze.
Fresh orange juice – adds bright citrus flavor.
Orange zest – boosts the orange notes.
A pinch of sea salt – to balance and enhance the sweetness.

Tips

Use fresh cranberries for the best pop of flavor.
They hold their shape better than thawed frozen cranberries and give you those gorgeous tart bursts. Frozen can be used in a pinch, but add them straight from the freezer.

Don’t skip parchment in the springform pan.
This cake is very tender, and einkorn can stick. Parchment guarantees a clean release.

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Step-By-Step Directions-How to make einkorn cranberry orange almond cake

Mix dry ingredients and prepare wet

In a bowl whisk together einkorn flour, baking powder and salt. Set aside. In a measuring cup combine sour cream and milk. Set aside.

Cream the butter mixture

In a stand mixer with a paddle attachment add room temperature butter, oil, orange zest and granulated sugar. Mix on medium low speed for 2-3 minutes until the butter is creamed together.

Add eggs and almond extract

Add in almond extract and room temperature eggs one at a time, mixing well between each addition. You may need to scrape down the sides of the bowl.

Add flour and sour cream/milk alternating

On low speed add in flour and sour cream/milk mixture in three alternating additions beginning and ending with flour.

Fold in cranberries

Pat the berries dry if they're wet, then toss them with 1/2 tablespoons of einkorn flour. Gently fold the coated berries into the batter using a spatula, do not overmix. If there is excess flour in the bowl try to avoid adding that to the cake batter.

Transfer cake batter to prepared pan

Pour the batter into a parchment-lined 9-inch springform pan and use a spatula to smooth the top evenly. Lightly press a few extra cranberries into the surface. Bake at 350°F for 32–40 minutes, or until the top is golden and the center is set. The middle should no longer be jiggly, and a toothpick inserted into the center should come out clean or with a few moist crumbs.

Make the glaze

In a bowl whisk together powdered sugar, orange zest, salt and slowly add orange juice. Mix until the glaze is smooth, thick, but pourable, and is able to ribbon off a spoon. Drizzle over a slightly warm or cooled einkorn cake. Its best to allow the cake to cool completely prior to serving. Store covered at room temperature for up to 3 days.

Pro Tip

For a festive touch, top the einkorn cranberry orange almond cake with fresh candied or sugared cranberries. They add a beautiful sparkle, extra sweetness, and a slight crunch that contrasts nicely with the soft buttery crumb.

Frequently Asked Questions

Where to buy einkorn flour?

With einkorn flour gaining popularity it has become much easier to source it locally at more grocery and specialty stores. I like the consistency of jovial einkorn flour. It typically weighs close to 120 grams per cup which makes it easy for beginners just getting started, especially if you aren’t actively using a scale to measure your flour.

I also, am a huge fan of farm2flour brand as it is freshly milled, within 7 days of being shipped to your house, it smells and tastes amazing, and I find it to be a better bang for your buck especially because you can subscribe or buy in bulk to avoid shipping costs. The more you buy, the better the price per pound. For instance, a 5lb bag of their einkorn is $3.40 per pound, compared to $5.12 per pound for the 2lb bag. I’ve found that ordering 30lbs at a time offers the best deal with free shipping on anything over $99.

Cooking with Einkorn flour is usually pretty straightforward, often being a 1:1 or sometimes a 1:1.25 replacement for regular all-purpose flour in most recipes, but there are some notable differences to keep in mind if your recipe isn’t producing the quality product you’d like. Einkorn flour is more dense than regular flour due to its low gluten content, it absorbs less fat and liquids than modern wheat flours and at a much slower absorption rate. The adjustment of liquid may be necessary in some recipes, especially those that require refrigeration.

Do I need to coat the berries in flour?

Yes. Tossing berries in einkorn flour helps prevent them from sinking to the bottom during baking. Because einkorn is a low-gluten flour, it doesn’t have the same structure as conventional wheat to suspend heavy mix-ins. The flour coating gives the berries a bit of grip and absorbs excess moisture, helping them stay evenly distributed throughout the cake. Try to avoid adding the excess flour that falls to the bottom of the bowl when coating the berries.

What kind of pan should I use?

A 9-inch springform pan is ideal for easy release, but a regular 9-inch round cake pan works just fine. Be sure to line the bottom with parchment and grease the sides well. To remove the cake, let it cool completely, run a knife along the edges, release the springform then gently flip it onto a cookie sheet. Carefully flip it again onto your serving tray. The crumb is delicate, so take your time during transfer to keep it intact.

Can I make this einkorn cake in advance?

Yes! Bake the cake, cool completely, and store it covered at room temperature for up to 3 days. You can also refrigerate for up to 1 week, although refrigerating does try the cake out. Bring to room temperature before serving.

Why should I avoid using freshly milled flour in this einkorn cake recipe?

I recommend using Jovial all purpose einkorn for this cake recipe as it will guarantee a lighter more cake like texture, due to its milling process.

Freshly milled flour is not sifted, so it’s heavier and more compact. It also absorbs liquid differently because it still contains the full bran and germ. You can still make this cake with freshly milled flour, but I cannot guarantee the same results and you may need to adjust the liquid — typically, freshly milled flour requires slightly more liquid. If you choose to make with freshly milled flour, I recommend making the recipe as is, then deciding if it needs any adjustments.

Another important caveat: freshly milled flour doesn’t suspend berries as well, it is heavier and coarser, with more bran and germ, which makes the batter denser and less able to support the weight of berries. As a result, berries are likely to sink to the bottom during baking.

I usually don’t recommend using just one brand of flour for my recipes, but for cakes with mix-ins or recipes that rely on a light, tender texture, this is one exception that I will try and mention in a particular recipe, if needed.

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