Rustic Cranberry Cake
It’s easy to be tempted by unhealthy desserts during the holiday season. Make this simple cake and put it on your dessert table. By opting for frozen cranberries, you can make this any time of the year.
- ½ cup gluten-free oat flour
- ½ cup almond flour
- 5 tablespoons coconut palm sugar, divided
- 1 tablespoon coconut flour
- ¼ teaspoon sea salt
- 2 cups fresh or frozen cranberries (thawed and drained, if using frozen)
- ½ cup chopped walnuts, divided
- 2 large eggs
- ½ cup fresh orange juice
- ¼ cup melted coconut oil
- ¼ cup honey
- 1 teaspoon almond extract
Preheat the oven to 350°F. Lightly oil a 9″ pie plate.
In a large bowl, combine the oat flour, almond flour, 4 tablespoons of the sugar, coconut flour, and salt. Stir in the cranberries and ¼ cup of the walnuts. Toss to coat the berries and nuts with the flour mixture.
In a mixing bowl, beat the eggs. Add the orange juice, oil, honey, and almond extract and whisk until well mixed. Add to the dry ingredients and mix well. (The batter will be thick if using frozen berries.) Spread the batter into the pie plate and sprinkle with the remaining
¼ cup walnuts and 1 tablespoon sugar. Bake for 35 to 45 minutes, or until a wooden pick inserted in the center of the cake comes out clean. Serve warm or at room temperature.