Recipe: Flourless Cranberry Orange Almond Cake

Recipe: Flourless Cranberry Orange Almond Cake


Don’t you think it’s high time I posted a recipe on this site? Well I’ve got the perfect Thanksgiving dessert cake for those who might not care for a traditional Pumpkin Pie for dessert.

You know, before I met my husband, I had no idea there were people in this world who couldn’t stomach Pumpkin Pie. He can barely stand to be in the same room with anything pumpkin…except for jack o’lanterns that is. But guess what. He loves this cake and so do I. That makes us one happy couple :-)

I bet this cake would be heavenly with a cream cheese frosting but oh my, the calories that would add and added calories are not what this lady needs at this time. Besides, don’t you think it’s lovely how a light dusting of icing sugar adds a bit of glam while leaving the cake with a rustic look?

The taste I must say is even better than the original Orange Almond Cake I gushed about last year. Cranberry and Orange were quite simply meant for each other.

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Flourless Cranberry Orange Almond Cake

Prep Time: 45 minutes

Cook Time: 45 minutes

Yield: 12 Slices

Flourless Cranberry Orange Almond Cake

Gluten Free | Grain Free | Dairy Free | Refined Sugar Free | Vegetarian

Ingredients

  • Always refer to packaging labels for the most up to date allergy information
  • 2 small oranges or 1 jumbo orange, best if organic, unwaxed and seedless (enough for about 1 1/2 Cups cooked orange purée
  • 3 extra-large eggs
  • 1 Cup coconut palm sugar, or granular unrefined sugar substitute of choice
  • 3 Cups blanched almond flour
  • 1 1/2 tsp baking soda
  • 1/4 tsp almond extract (optional)
  • 1/2 Cup cranberries (I used fresh but I’m sure frozen would be just as good)
  • small amount of icing sugar for garnish (optional)

Instructions

  1. Place the orange(s) in a deep saucepan and cover with cold water. Bring to a boil, cook for 15 minutes or until tender. Drain.
  2. Return to saucepan and cover with cold water. Bring to a boil and cook for another 15 minutes (this reduces the bitterness of the orange peel). Drain.
  3. Refresh under cold water. Drain. Coarsely chop orange(s). Remove and discard any seeds. Set aside.
  4. Preheat oven to 350°F. Lightly coat 9 inch round spring form pan, or 9 inch round cake pan with coconut oil, or non-stick of choice.
  5. Place the seedless cooked orange segments, peels and all, in a food processor or blender and process until smooth.
  6. In a medium-sized bowl, whisk the eggs and sugar together.
  7. Add orange purée, almond meal, baking soda and almond extract (if using), gently fold until just combined. Batter will be quite thick.
  8. Add cranberries, gently fold until just combined.
  9. Pour batter into prepared pan. Bake for 45 minutes to 1 hour. The cake will be dark brown, with a centre that is firm to the touch and a toothpick inserted into the centre will come out clean. Allow to cool in the pan for at least 20-30 minutes before removing. Set aside until it has cooled completely.
  10. Transfer cooled cake to a serving plate, sprinkle with icing sugar (if desired).
  11. Variations
  12. Frost with a cream cheese frosting.
http://www.foxinthekitchenblog.com/gluten-free/gf-refined-sugar-free/2013/11/recipe-flourless-cranberry-orange-almond-cake/

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This recipe featured atBWS tips button
Also featured atHearth & Soul Hop
and featured atAllergy Free Wednesday
This post is linked to the following events:

Gluten Free Recipe Round Up hosted by Jo-Lynn Shane at Musings Of A Housewife

Make Your Own! Mondays hosted by Lea at Nourishing Treasures

Melt In Your Mouth Monday hosted by Jane at Make Ahead Meals For Busy Moms

Hearth and Soul Hop hosted by April at The 21st Century Housewife

Fat Tuesday hosted by Jill at Real Food Forager

Slightly Indulgent Tuesdays hosted by Amy at  Simply Sugar and Gluten Free

Traditional Tuesdays hosted by Jessica at Delicious Obsessions

Tuesdays With a Twist hosted by Mary at Back To The Basics

Gluten Free Wednesdays hosted by Linda at Gluten-Free Homemaker

The Mommy Club hosted by Crystal & Co

Real Food Wednesday hosted by Kelly the Kitchen Kop

Allergy Free Wednesdays hosted by Amber at The Tasty Alternative

Full Plate Thursday hosted by Miz Helen’s Country Cottage

Foodie Friends Friday hosted by Lois at Walking on Sunshine

Gluten Free Fridays hosted by Cindy at Vegetarian Mamma

Whole Food Fridays hosted by Megan at Allergy Free Alaska

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Thanks,
Laureen



 

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Laureen Fox is an enthusiastic amateur cook and Canadian Food Blogger from Vancouver BC. She loves spending her days creating good wholesome food in the Fox Kitchen. Evenings will find her blogging about the best that living without gluten has to offer.
Dairy Free Gluten Free Grain-Free Recipes Refined Sugar Free Sweets Vegetarian

8 comments

    • Laureen Fox says:

      Hi Joanne,

      So nice of you to stop by. Are you from Austrailia? I read somewhere that Flourless Orange Cakes are often found in the coffee shops down under. One more reason why I must get there for a visit one of these days :-)

      xo
      Laureen

  1. Your cake looks so rich and delicious, Laureen! I love orange and cranberry together and they would make such a lovely contrast to the chocolate as well. Thank you for sharing this lovely seasonal treat with us at the Hearth and Soul hop. I’ll be featuring it in my post this week :-)

    • Laureen Fox says:

      Hi Martie

      Muffins…what a great idea! I don’t think there would be any adjustment necessary for the the ingredients. Smaller containers as you suggested and shorten the baking time to about 35-45 minutes. This batter is very moist and dense so it will take a bit longer to bake than traditional muffins made with flours. Please do stop back and let us know how they turn out :-)

      xo
      Laureen

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