Hello on the last day of 2018! Today I’m bringing you something special – Gluten Free Orange and Almond Cake with Cranberries. Topped off with coconut whipped cream and “sugared” cranberries. Sweet, fluffy, packed with an amazing orange flavor and juicy, tart cranberries in every bite. The cake is rich, elegant and couldn’t be simpler to make. Plus, it only includes a handful of ingredients!
Cranberry and orange are one of my favorite holiday flavor combinations. I feel bad that the recipe is making its way out here only now, but I’ve been taking a little break, spending time with family in my home country! Plus this time of the year, even though it is beautiful, it makes me want to curl up in a ball, fall asleep and wake up in spring. Am I the only one?
I hope you will forgive me and give this amazing cake a try! Make sure to check out thisPaleo Strawberry Shortcake Cake as well!
Preheat oven to 350F/180C. Grease one 6-inch cake pan and line with a parchment paper. You can also use a bigger size pan for a one layer cake.
In a bowl, place eggs, coconut sugar, orange juice, coconut oil and orange zest. Mix well using a whisk or mixer.
Add in almond and tapioca flour, baking soda and pink salt. Mix until combined.
Fold in chopped cranberries and pour the batter into a pan.
Place in the oven and bake until toothpick inserted in the middle comes out clean (about 40-45 minutes)
Prepare the coconut whipped cream by placing the thick part of coconut milk and maple syrup in a bowl. Mix using electrical mixer until creamy and smooth - about 1 minute. Taste and adjust sweetness as needed.
In a small saucepan, whisk water and 1/2 cup powdered xylitol to combine. Bring just to a simmer and whisk until xylitol is dissolved. Remove from heat and stir in the cranberries to coat them evenly. Transfer cranberries to a wire rack and let them dry for at least an hour.
After an hour the cranberries should be dry but sticky. Roll each one in powdered xylitol until they are fully coated. Let them sit until and dry for about 30 minutes to an hour.
Spread over coconut whipped cream on top of the cake and topped with sugared cranberries.
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Cranberry and orange are one of my favorite holiday flavor combinations. I feel bad that the recipe is making its way out here only now, but I’ve been taking a little break, spending time with family in my home country! Plus this time of the year, even though it is beautiful, it makes me want to curl up in a ball, fall asleep and wake up in spring. Am I the only one?