The month of December is all about celebrations. The festive season and holiday parties call for a delicious holiday cake. I present to you my recipe for ‘Cranberry Orange Grain-Free Cake’. It’s a beautiful pink showstopper that will attract everyone to have a slice.
I’ve been quite hooked on making desserts with nut flours. I’m on a roll and not sure when it will end. A grain less dessert is more nutritious and kind to you gluten-free friends. This recipe uses both almond and coconut flour.
This dish is sweeter than my usual desserts but f*ck it, it’s the holidays. Most of the sweetness comes from the glaze. It’s a recipe I borrowed and adapted from Yossy Arefi’s Cornmeal & Ricotta Cake with Cranberries from her book Sweeter Off the Vine. I’ve been following Yossy on instagram for years. She makes the most captivating and beautiful sweets! Anyhow, if you are looking for a cake that’s less sweet, just omit the glaze. When doing so, it makes the cake perfectly acceptable for breakfast.
My favourite place to shop at for baking supplies is Trader Joe’s. I’m Canadian so it’s relatively new to me. If you live close to one you can purchase most of the ingredients for this cake there, such as the almond flour, coconut cream, coconut oil, and maple syrup. Unfortunately, you will need to make a trip to whole foods or another health food store for the coconut flour.
I love Trader Joe’s so much. They are definitely with it when it comes to healthy food trends. I’m considering writing a blog post on my favourite healthy-ish items to buy there. Thoughts?
Hope you enjoy this cake recipe as much as I do. It’s always nice to have a dessert option at a party full of healthful ingredients!
Glaze recipe adapted from Yossy Arefi’s Cornmeal & Ricotta Cake with Cranberries- Sweeter Off the Vine.
- 4 large pastured eggs
- 4 tbsp melted coconut oil
- 1/2 cup coconut cream
- 1 tsp vanilla extract
- zest of an orange
- 1 cup almond flour
- 1/3 cup coconut flour
- 1/4 tsp cardamom
- 1/4 tsp cinnamon
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1 cup fresh cranberries
- 2/3 cup fresh cranberries
- 2 cups organic icing sugar
- juice of half an orange
- 9" inch cake pan or 9" spring form pan
Preheat the oven to 350°F. Grease the cake pan and line the bottom with a cut-out round of parchment paper.
In a large bowl whisk together all the wet ingredients including orange zest until combined. In another bowl whisk together all of the dry ingredients. Whisk the dry ingredients into the wet ingredients. Fold in the cranberries. Transfer to prepared cake pan. Bake for 35 minutes or until a toothpick inserted comes out clean. Cool in pan for 10 minutes. Remove cake from pan and allow to cool completely on a cooling rack.
Prepare the glaze. Puree the cranberries in a food processor. Add the icing sugar and blend until smooth. If glaze is too thick, add a bit more orange juice or water. If glaze is too thin, add a bit more icing sugar. Pour glaze over the cooled cake and allow icing to set, at least 30 minutes. Serve and Enjoy!