Paleo orange cranberry cake
User Reviews
5
10 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
40 mins
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Total Time
1 hr 15 mins
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Servings
8 people
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Cuisine
Russian, International
Paleo orange cranberry cake
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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
For one 6 or 9-inch round cake:
- 1 orange whole
- orange zest
- ⅓ cup coconut oil
- 1 ¾ cup almond flour
- ¼ cup arrowroot flour
- 6 tsps granulated stevia
- ¼ teaspoon salt
- 3 egg room temperature, large
- 5 Stevia drops orange-flavored, Flavorall brand, drops
- 1 teaspoon baking powder gluten-free
- 1 cup cranberries fresh or frozen
For stevia powdering:
- 1 cup granulated stevia such as Truvia
- 1 tablespoon arrowroot powder prevents caking
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.
Notes
- I buy my stevia and flavored Flavorall stevia drops from Greeniche. Their products are affordable, tasty and clean.
Genuine Reviews
User Reviews
Overall Rating
5
10 reviews
Excellent
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