Ingredients

The following ingredients have 4 Servings
  • 1 cup fresh cranberries
  • 1/2 cup maple syrup
  • 1 tbsp vanilla extract
  • 1/4 cup flaxmeal ((soaked in 1/2 cup water))
  • 1/2 tbsp apple cider vinegar
  • 1 1/4 cups oat milk
  • 1 1/2 cups quinoa flour
  • 1 1/2 cups almond flour
  • 1/4 cup granulated white sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup fresh cranberries
  • 1/4 cup maple syrup
  • 2 tsp vanilla extract
  • 2 cups oat milk
  • 4 tbsp cornstarch
  • 4 tbsp granulated white sugar
  • 1 tsp vanilla extract

Instruction

  • Preheat oven at 350-degree Fahrenheit and prepare two 8-inch round cake pans by greasing it. You may place parchment paper in the greased cake pan to avoid any tiny bit of oil. Combine 1 cup cranberries, ½ cup maple syrup and 1 tsp vanilla extract in a nonstick pan and cook for 2-3 minutes or until cranberries softens. Turn it off and let it cooldown.
  • Combine all the dry ingredients in a mixing bowl and mix it well with a spoon.
  • Now, fold in all the wet ingredients (including cooked cranberries) into the dry ingredients. Whip it up into a soft batter (but not runny).
  • Pour the batter equally into the two prepared cake pans and tap them a slightly to evenly spread the batter in the cake pan. Place them in the middle rack of the oven and bake them for 25-30 minutes or until the tester comes out clean. Once done take them out, turn off the oven and place them on a flat surface. Let them cool down for 15 minutes in the cake pan without disturbing.
  • In the meanwhile, combine all the compote ingredients in a nonstick pan and cook on a medium-high flame for 2-3 minutes. As soon as the cranberries are soft turn off the flame and mash the cranberries with a food masher in the pan itself. Keep it aside to cool down a bit.
  • Now, in a saucepan combine all the icing ingredients and stir very nicely until there are no lumps. Turn on the flame at high and keep stirring continuously for 3-4 minutes or until it thickens. As soon as it thickens turn it off and spoon it out in a glass bowl. Refrigerate for 5 minutes for it to cool down and stiffen slightly (do not let it over stiffen before spreading it on the cake).
  • Now, invert one of the cakes pan on a flat surface. Spread the compote on it evenly.
  • Then, invert the other cake on top of the first cake (layered with cranberry compote). Then, with the help of a butter knife and spread it all over the top of the cake and also cover the entire cake with the frosting.
  • Garnish with fresh cranberries if desired and slice and enjoy!