I had some cranberries and a bunch of lemons, and wanted to create a dessert for my small group. I made this one up on my own, too! I am proud that it turned out incredibly scrumptious! This recipe is paleo, dairy, oil, refined sugar and gluten free. Enjoy!
You Will Need:
- 2 cups almond flour
- 1/2 cups coconut flour
- 1/2 cups full fat coconut milk (like the kind you would drink, I use so delicious brand)
- 3 fresh lemons, juiced
- 1 teaspoon lemon zest (grated lemon rind)
- 2 tablespoons tapioca flour
- 1 tea baking soda
- 1/2 cup pure maple syrup
- 2 eggs
- 2 cups fresh cranberries
- 1 cup honey
Preheat oven to 306 degrees f. Throw the first 9 ingredients into the bowl and whisk until combined. Set aside. In a separate bowl, throw the cranberries in and wash them, and pulse in a food processor for 10 seconds. Add in the honey to the processor and pulse for 20 seconds, or until combined to your liking. I had to scrape down the sides a few times and break up some clumps.
This cake is made to bake in a bread pan. I coated the pan with coconut oil to help it not stick, but if you want oil free, just line it with parchment paper. Put half the batter in, layer the cranberry-honey mixture next, and place the other half of the batter on top.
Bake, uncovered, for 40 minutes with oven rack in the center. The top should be slightly browned and a fork should come out clean (might have cranberry goo on it, but cake wise clean). Enjoy and share with a friend!
