Almond, Raisin & Cranberry Cake

Dara Dara Nutrition
Dec 18, 2025
2 min read

Low carb, warmly spiced, and naturally sweetened.

Oat-Free Oatmeal Raisin Cookies — Almond, Raisin & Cranberry Cake

This traybake cake is a lighter version of my festive banana loaf, scaled to use two ripe bananas. It’s moist from the fruit and nut butters, warmly spiced with cinnamon and mixed spice, and dotted with raisins, cranberries, and almonds for texture. Perfect for slicing into squares, it makes 12 servings - ideal for sharing...or not, I won’t tell.

Prep: 5 mins

Cook: 40 mins

Makes: 12 Servings

Almond, Raisin & Cranberry Cake

Ingredients

2 medium ripe bananas
100 g softened butter
50 g peanut butter
50 g almond butter
100 g almond flour
2 large eggs
20 g inulin powder natural soluble fibre or sweetener of your choice
1 tsp baking powder
½ tsp bicarbonate of soda
2 tsp ground cinnamon
¾ tsp ground ginger
1 tsp mixed spice
Pinch of salt
40 g raisins/cranberries (mixed)
40 g crushed almonds
2 tsp amaretto (optional, for almond aroma)
20g flaked almonds (optional)

Method

Preheat oven to 180 °C (Gas Mark 4 / 350 °F).
Grease and line a 25 × 20 cm square tin.
Mash bananas in a large bowl until smooth.
Add the almond flour, butter, nut butters, eggs, inulin powder, spices, baking powder, bicarbonate of soda, salt, and amaretto. Mix until combined.
Fold in the dried fruit, and crushed almonds.
Pour into the prepared tin and spread evenly.
Decorate with the flaked almonds.
Bake for 35–40 minutes, checking at 25 minutes. A skewer should come out clean from the centre.
Cool in the tin for 15 minutes, then transfer to a rack. Slice into 12 squares once fully cooled.

Pro tip:

Since the square tray is pretty shallow, start checking the cake after 30 minutes.
If the top starts browning too fast, just throw some foil over it for the last 10 minutes.
Want nice, clean squares? Chill the traybake for 30 minutes before cutting.
For an extra vanilla kick, toss in some vanilla seeds.
Crazy about chocolate? Swap out the dried fruit for chocolate pieces.
If you're into tropical flavors, mix in some dried pineapple or mango. Just go for sugar-free fruit to keep it low-carb.
To make this vegan, use a flax-egg and switch out butter for coconut oil.

Storage:

Store in an airtight container at room temperature for up to 4 days.
Freeze individual squares for up to 2 months; thaw at room temperature before serving.