Coconut Flour Orange and Cranberry Cake
2/3 cup coconut flour
½ tsp baking powder
½ tsp baking soda
±4 twists Pink Himalayan Salt (Grinder bottle)
1/3 cup stevia
6 X-large eggs
1/3 cup VOO (Virgin Olive Oil)
½ Tbsp. Pure Madagascar Vanilla Extract
½ cup freshly squeezed orange juice (I only used 1 orange and that was sufficient)
Grated zest of 1 orange
1 cup dried cranberries
Minimal cranberries for decoration
1 Tbsp. rolled oats (I used Oat bran and just a sprinkling for decoration)
In a small bowl, combine the dry ingredients and mix well, and set aside
In a 4 cup measuring jug, combine the wet ingredients and beat with a small hand whisk until a little frothy.
Add the dried cranberries and zest and let it rest for 5-10 minutes in order for the berries to soak up some of the juice.
Combine the above two sets of ingredients and then blend thoroughly until no lumps visible.
Pour the batter into a well-greased baking tin.
I used a 7 x 11-inch baking pan with its own divider which then provides you with 18 equal cubes of cake.
If you prefer, sprinkle the top with oats and few extra cranberries.
I only added the oats as I wanted to soak all the cranberries and added them in the batter.
Bake at 350F for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Let is rest until cold and then gently remove the baking/cutter from the cake and voila you have 12 wonderful delicious and moist Orange and Cranberry Cake cubes.
This is so #yummygetinmytummy, even my hubby, not one for sweet stuff, and GF baking said this is moreish and he had 4 cubes one after another, which makes me a happy mommy
Recipe Credit: Thank you Caashifa Adams Young for this Coconut Flour Orange and Cranberry Cake recipe. Although I made minor changes, I saw this recipe that you posted on another site and just had to try it.
Slightly modified, prepared, tried, and tested by Esme Slabs
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