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Who said holiday desserts can’t be healthy?! You MUST try my Gluten Free Cranberry Orange Cake with Almonds! This cake has a delicious gluten free flour blend of almond flour and buckwheat flour. This cranberry orange cake bursts with the vibrant flavors of tart cranberries and sweet maple syrup. This moist cake is a delightful treat for those with gluten sensitivities or anyone seeking a great dessert made with quality ingredients.
1. It’s the perfect cranberry christmas cake that doesn’t contain any refined sugar. 2. This easy Gluten Free Cranberry Cake is great for Christmas morning with a cup of warm coffee. 3. It’s a beautiful cake and festive treat!
1. Start with preheating the oven to 350 degrees F. Line the pan with parchment paper. Set the pan on top of a sheet pan. 2. In a small saucepan over medium heat, combine the cranberries, juice of the orange, zest, maple syrup and the spices. Gently stir to combine and let the cranberries cook down. Continue to stir and when the cranberries start to pop and sauce starts to thicken, remove from the heat. Set aside.
3. In a medium bowl, sift the almond flour, buckwheat flour and baking powder. Gently whisk to combine. 4. In a mixer, add the eggs and beat for about a minute. Then add the other wet ingredients-the syrup, both extracts, coconut oil, and salt. Stir to combine. Then add in the flour mixture and using a rubber spatula, mix until combined. 5. Gently fold in the cranberry sauce.
6. Pour the cake batter into the prepared pan, making sure it is spread out evenly. 7. Add the slivered almonds on top. Bake for 35 minutes, until cake is nice and golden brown and a toothpick inserted in the middle comes out clean.
8. Carefully remove from the oven and let the cake cool for 15 minutes before removing from the pan. Serve warm or at room temperature.
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