Ingredients

The following ingredients have 4 Servings
  • 2 cups almond flour
  • 1/2 cup coconut flour
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp Cinnamon
  • ½ tsp ginger
  • 1 pinch Nutmeg
  • 5 eggs
  • 1/2 cup melted unsalted butter or coconut oil
  • ¾ cup maple syrup
  • 1 tsp vanilla
  • ½ tsp almond extract
  • 2 tbsp orange juice ½ an orange
  • Zest of 2 oranges
  • 1 1/2 cups fresh (or frozen, but thawed) cranberries
  • Juice of 1/2 orange
  • 1 1/3 cups powdered sugar 

Instruction

  • Preheat the oven to 350 degrees and grab a bundt pan. If desired, butter and flour (with coconut flour) the inside of the bundt pan to prevent sticking.
  • In a large bowl, mix together the dry ingredients and set aside.
  • In another bowl, whisk together all of the wet ingredients until the eggs are fully combined.
  • Add the wet to the dry ingredients and stir the cake batter together. It will be thick!
  • Lastly, add the orange zest and cranberries. Mix the batter until the fruit is evenly distributed and add to the cake tin.
  • Bake for 40-45 minutes or until a toothpick comes out clean.
  • Leave to cool in the bundt pan for 10 minutes before flipping out onto a cooling rack and cooling completely before coating in the glaze!
  • To make the glaze, simply whisk the orange juice and powdered sugar until a thick, smooth glaze forms. Drizzle over the cake and serve!