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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!
Ingredients
1 1/2 cup almond flour
1/2 cup tapioca flour
2 large eggs, room temperature
1/2 cup coconut sugar
1/3 cup orange juice
1/3 cup unrefined coconut oil, melted
1 tbsp orange zest
3/4 tsp baking soda
1/8 tsp pink salt
1/2 cup fresh cranberries, chopped
Coconut whipped cream:
1 can coconut milk, refrigerated overnight.
1 tbsp maple syrup or more
Toppings:
3/4 cup powdered xylitol, divided
1/2 cup water
1 cup cranberries
Instructions
- 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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