This cake is officially my new FAVORITE holiday dessert. I can’t think of any flavors that I love more than cranberry, citrus, and coconut. On their own they are spectacular, but put them together and it’s like a trifecta of deliciousness for your taste buds.
I personally think that this cake was a huge gluten-free victory for me! You may think that a cake made with almond and coconut flours would be dense and possibly dry, but think again my friend. This cake is definitely hearty, but it has an amazing texture and is perfectly moist and spongy.
You should have seen my family’s faces when this cake came rolling out of the kitchen yesterday morning! I swear they were circling this photo shoot like hungry vultures. So of course when it was all said and done and I had enough pictures to share here with all of you I became Mom of the year and fed my family cake for breakfast followed by a trip to Disney for the day. I am pretty sure my kids will be talking about this one for years to come!
- For the cake:
- Coconut oil for greasing pan
- ¾ to 1 cup fresh cranberries
- 6 large eggs
- ¾ cup coconut sugar
- 8 tablespoons unsalted butter, melted and cooled
- 3 tablespoons full-fat coconut milk
- 2 tablespoons orange zest
- 1 tablespoon fresh squeezed orange juice
- 1 tablespoon gluten-free coconut extract
- 4½ cups blanched almond flour
- 2 tablespoons coconut flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ¼ teaspoon kosher salt
- For the glaze:
- 2 cups confectioners' sugar
- 4 to 5 tablespoons freshly squeezed orange juice
- zest from 1 large orange
- Fresh cranberries for garnish (optional)
- Mint leaves, thinly sliced (optional)
- To make the cake, preheat the oven to 350°F and adjust the rack to the middle position. Grease a bundt pan liberally with coconut oil to ensure that the entire pan is well-coated. Set aside.
- Place the cranberries in a food processor fitted with the "S" blade and process until the pieces are all uniform in size and very small. Transfer to a bowl and set aside.
- Place the eggs and the coconut sugar in the bowl of a stand mixer. Mix on medium-high speed for 4-5 minutes until the mixture is paler in color and fluffy. With the mixer running on medium speed, slowly add the cooled butter, coconut milk, orange juice and zest, and the coconut extract. Mix until incorporated.
- In a large mixing bowl, whisk the almond flour, coconut flour, baking powder, baking soda, and salt until combined. Pour the egg and sugar mixture over the flour mixture and fold until incorporated. Add the ½ cup finely chopped cranberries and fold until incorporated into the batter.
- Pour the batter into the prepared bundt pan and bake for 45-50 minutes until the cake is golden brown and a cake tester inserted into the cake comes out clean. Cool for 10-15 minutes in the pan on a wire rack, then invert onto a plate and allow the cake to cool completely.
- To make the glaze combine the confectioners' sugar, orange juice, and zest in a bowl and stir until combined with no chunks of sugar remaining. Pour the glaze directly over the cooled cake or drizzle over the cake with a spoon.
- Garnish with fresh cranberries and mint leaves.