Gluten-Free Cranberry-Orange Beanie Cake
Cranberries are native to North America and were used by Native Americans for their medicinal properties before becoming a popular ingredient in cooking.
This is vegetarian and gluten free recipe. Dish can be prepared in 60 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.
Ingredients
- 2 cup Gluten-free flour
- 1 cup Almond flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 1 cup Dried cranberries
- 2 tablespoon Orange zest
- 0.5 cup Orange juice
- 0.5 cup Coconut oil
- 0.5 cup Maple syrup
- 1 teaspoon Vanilla extract
- 0.5 cup Almond milk
- 0.25 cup Powdered sugar
Instructions
- Preheat the oven to 350°F (175°C). Grease a round cake pan.
- In a large bowl, whisk together the gluten-free flour, almond flour, baking powder, and salt.
- Stir in the dried cranberries and orange zest.
- In a separate bowl, mix together the orange juice, coconut oil, maple syrup, vanilla extract, and almond milk.
- Gradually pour the wet mixture into the dry ingredients and stir until well combined.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30 minutes or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let it cool in the pan for 10 minutes.
- Transfer the cake to a wire rack to cool completely.
- Once cooled, dust with powdered sugar before serving.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 280kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 40g14%
- Sugars 22g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.