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I absolutely love shopping at Sprouts because they always have great deals going on! Plus their produce is always fresh and affordable. This orange cranberry cake will make a holiday hit at your house and no one will be able to guess that it’s made with healthier ingredients!
Are you looking for a delicious and healthier treat to enjoy this holiday? I’ve got you covered! This Paleo Cranberry Orange Cake is perfectly moist, bursting with sweet orange flavor and tart cranberries. A sugar-free glaze makes this cake so elegant.
Cranberry and orange flavored baked goods are my favorite during the holidays. Making a healthier cranberry orange cake version that tastes just as amazing is a dream! This cake is perfectly paired with freshly squeezed orange juice, orange peel, and cranberries. Fresh cranberries soften, and burst as the cake bakes. The cake is made gluten free, dairy-free and sweetened with coconut sugar. The coconut sugar balances the tartness of the cranberries. I love using it, as it adds a depth of flavor to my baking goods and it’s paleo friendly!
I picked up all the ingredients to make this recipe at my local Sprouts because their selection of paleo ingredients is so good!
WHAT YOU NEED TO MAKE PALEO CRANBERRY ORANGE CAKE
almond flour
tapioca flour
eggs
coconut sugar
oranges
extra virgin olive oil
baking soda
fresh cranberries
I absolutely love shopping at Sprouts because they always have great deals going on! Plus their produce is always fresh and affordable. This orange cranberry cake will make a holiday hit at your house and no one will be able to guess that it’s made with healthier ingredients!
PALEO FRIENDLY GLAZE
To make a paleo friendly glaze, I love using xylitol. It looks and tastes just like sugar! To make it, you will have to first powder it using a high speed blender. Once the consistency is powdered, mix it with the orange juice and there you have it, a beautiful drizzly glaze that’s free of refined sugar. You can also use coconut sugar instead of xylitol, however the glaze will be a bit darker in color.
I hope you love this paleo cranberry orange cake. If you try it yourself, don’t forget to use hashtag #natteats and tag @natteats. I LOVE seeing your creations! If you’d like to stay updated with my recipes, go ahead and subscribe, like my page on Facebook or follow on Instagram.
This post has been sponsored by my friends over at Sprouts. All thoughts and opinions are my own!
Ingredients
1 3/4 cup almond flour
1/2 cup tapioca flour
2 large eggs
1/2 cup coconut sugar
1/3 cup freshly squeezed orange juice
1/3 cup extra virgin olive oil
2 tbsp freshly grated orange zest
3/4 tsp baking soda
1 1/3 cup fresh cranberries
ORANGE GLAZE
1/2 cup xylitol, powdered
1 - 1 1/4 tbsp orange juice
Instructions
Preheat oven to 350 degrees F. Lay the bottom of 8 inch cake pan with a parchment paper and grease the sides.
In a bowl, whisk eggs and coconut sugar. Add in orange juice, oil and orange zest.
In a separate bowl, stir together almond, tapioca flour and baking soda. Add dry ingredients to wet and stir until just combined. Don't overmix. Fold in cranberries and pour the batter into a pan.
Place in the oven and bake for about 40-45 minutes or until toothpick inserted in the middle comes out clean.
To make the glaze, whisk powdered xylitol and orange juice until smooth. To make powdered xylitol, place it in a high speed blender and pulse until powdered.
Let the cake cool to a room temperature. Pour the icing over the top of the cake.
Ingredients
1 3/4 cup almond flour
1/2 cup tapioca flour
2 large eggs
1/2 cup coconut sugar
1/3 cup freshly squeezed orange juice
1/3 cup extra virgin olive oil
2 tbsp freshly grated orange zest
3/4 tsp baking soda
1 1/3 cup fresh cranberries
ORANGE GLAZE
1/2 cup xylitol, powdered
1 - 1 1/4 tbsp orange juice
Instructions
Preheat oven to 350 degrees F. Lay the bottom of 8 inch cake pan with a parchment paper and grease the sides.
In a bowl, whisk eggs and coconut sugar. Add in orange juice, oil and orange zest.
In a separate bowl, stir together almond, tapioca flour and baking soda. Add dry ingredients to wet and stir until just combined. Don't overmix. Fold in cranberries and pour the batter into a pan.
Place in the oven and bake for about 40-45 minutes or until toothpick inserted in the middle comes out clean.
To make the glaze, whisk powdered xylitol and orange juice until smooth. To make powdered xylitol, place it in a high speed blender and pulse until powdered.
Let the cake cool to a room temperature. Pour the icing over the top of the cake.