Cranberry Cake

Cranberry Cake

I love cranberries. They are so pretty, and I love the way their natural tartness complements sweet baked goods. This gluten free, almond flour cranberry cake is delicious, and since it’s not super sweet, I love serving it for breakfast. Such a wonderful winter treat!

Cranberry Cake
 
Prep and Cool time
Cook time
Total time
 
Recipe type: Breakfast, Dessert, Gluten-Free, Paleo
Yield: 8 slices
Ingredients
  • ½ tablespoon butter or coconut oil for pan
  • 4 large eggs
  • ½ cup honey
  • 2 teaspoons vanilla extract
  • 1½ cups blanched almond flour
  • ½ teaspoon kosher salt
  • ½ teaspoon baking soda
  • 1 cup (90 grams) fresh cranberries
Instructions
  1. Preheat oven to 325 degrees F. Generously grease a 9-inch glass pie plate with butter or coconut oil.
  2. In a large bowl, lightly whisk the eggs. One by one, gradually whisk in the honey, vanilla, almond flour, kosher salt and baking soda.
  3. Using a spatula, fold in the cranberries.
  4. Use the same spatula to transfer the batter onto the prepared pie plate.
  5. Bake until puffy, browned and set, and a toothpick inserted in center comes out clean, 30-35 minutes.
  6. Cool the cake, in the pan on a cooling rack, to room temperature, about 30 minutes, then slice and serve. I keep leftovers in ziploc bags in the fridge, warming them very briefly in the microwave (10 seconds per slice) before serving.
Nutrition Per Serving
Serving size: 1 slice; Calories: 235; Fat: 13g; Carbohydrates: 23g; Sugar: 18g; Sodium: 193mg; Fiber: 3g; Protein: 8g

Cranberry Cake

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