Paleo orange cranberry cake

Name: Paleo orange cranberry cake
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 15 min
Yield: 8 people
Ingredients: 1 orange; Zest of an orange; ⅓ cup coconut oil; 1 ¾ cup almond flour; ¼ cup arrowroot flour; 6 tsps granulated stevia; ¼ teaspoon salt; 3 large eggs; 5 drops of orange-flavored Flavorall stevia drops; 1 teaspoon Gluten-free baking powder; 1 cup cranberries; 1 cup granulated stevia such as Truvia; 1 tablespoon arrowroot powder

User Reviews

5.0

15 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr 15 mins
Servings
8 people
Course
Dessert, Cake
Cuisine
Russian, International

Paleo orange cranberry cake

Ethan Patterson

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Bake a paleo orange cranberry cake & bring the holiday season into your kitchen with the scent of cranberries, oranges & spices. Sugar, gluten & guilt-free.

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Ingredients

Servings

For one 6 or 9-inch round cake:

1 orange whole
Zest of an orange
⅓ cup coconut oil
1 ¾ cup almond flour
¼ cup arrowroot flour
6 tsps granulated stevia
¼ teaspoon salt
3 large eggs room temperature
5 drops of orange-flavored Flavorall stevia drops
1 teaspoon Gluten-free baking powder
1 cup cranberries fresh or frozen

For stevia powdering:

1 cup granulated stevia such as Truvia
1 tablespoon arrowroot powder prevents caking

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Instructions

Preheat oven to 340F (170C). Grease and line a round cake pan with a removable bottom with parchment.
Put the orange in a pot and cover with cold water (it will float a little). Bring to a boil over medium heat and cook for 15 minutes. Rinse with cold water until cool enough to handle, cut into quarters (remove any seeds) and place in food processor. Add the zest of another orange and process until smooth.
In a small saucepan, melt coconut oil. Set aside to cool slightly. In a large bowl, whisk together flours, stevia and salt. Add ½ cup of cranberries.
Separate the eggs, placing the whites in a medium-sized bowl. Set aside.
Combine yolks in another bowl with melted coconut oil and ½ cup of the orange mixture. Whisk to combine. Add egg yolk mixture to the large bowl with the flour, and whisk until batter is smooth without any lumps.
Using a mixer, beat egg whites until they form soft peaks.
Stir baking soda into the dough batter and, using a rubber spatula, immediately beat in one third of the whipped egg whites. Gently fold in the rest of the egg whites.
Pour batter into prepared 6-inch baking dish for a tall, single-layer cake, or a 9-inch baking dish for a shallower cake with a larger diameter. Sprinkle remaining ½ cup of cranberries on top (reserve a few for topping the final cake).
Bake for 35-40 minutes, until a skewer inserted in the middle comes out clean.
Meanwhile, make powdered stevia for topping: Place all ingredients in a high speed blender. Pulse until formed into a powder.
Remove cake from oven and leave to rest for 5 minutes, then run a sharp knife along the edge, remove outside ring and transfer cake onto a cake stand. Let cool completely before dusting with powdered stevia and topping with remaining cranberries.