Tuesday, December 3, 2013

Coconut Flour Cranberry Orange Cake Recipe


















One of my family’s Christmas Day traditions is to enjoy this delicious grain-free Cranberry Orange Cake as the grand finale to our traditional family dinner.

So moist and delicious, this festive cake is the perfect ending to any holiday meal. And there’s no reason not to indulge, since it’s made using nutritious real food ingredients.

The sweet flavor and aroma of orange zest combined with tart-n-tangy cranberries is what makes this holiday dessert a real treasure! We hope this delightful cake becomes a much-anticipated family favorite in your home too!


Coconut Flour Cranberry-Orange Cake (GF, DF)

1/4 tsp Sea Salt
1 cup Unsweetened *Coconut Milk
1/3 cup Honey (I prefer clover, due to it’s mild flavor)
7 large Eggs
1 Tbsp Apple Cider Vinegar
1 tsp pure Vanilla Extract
1 tsp Orange Zest
1 cup fresh whole Cranberries (or thawed frozen)

Preheat oven to 350 degrees. Using coconut oil, lightly grease a 9x9-inch baking dish, or a 9-inch deep-dish-style pie dish.

In a small bowl, combine coconut flour, baking soda and salt. (When measuring coconut flour, I use the standard “scoop and level” method for improved accuracy. Simply use a fork to fluff the coconut flour in the package. Then use the appropriate measuring cup to scoop the flour, and level the top using the flat end of a knife.)

In a large bowl, using an electric mixer, blend together the coconut milk and honey. (*Be sure to use real coconut milk, not coconut milk non-dairy beverages. Pure coconut milk is essential for best results.)

Then, mix in the eggs, vinegar, vanilla and orange zest until mixture is thoroughly combined and slightly frothy.

Next, add the dry ingredients to the liquid mixture and mix about two minutes (scraping down the bowl as needed), until no lumps remain and batter begins to thicken. Fold in the cranberries. (If using thawed frozen cranberries, only include the berries and do not include the liquids that may occur when the berries thaw.)

Pour cake batter into prepared baking dish and bake for 35-40 minutes, until lightly golden brown and a toothpick inserted into the center of the cake comes out clean.

Allow cake to cool completely. Then, drizzle with our favorite dairy-free Sweet Vanilla Glaze, if desired. (Or cake may be refrigerated overnight and then top with the glaze just before serving.) Enjoy!

Wishing you and your family a very Merry Christmas and Happy New Year!

9 comments:

PCPeaceofMind said...

This recipe looks amazingly simple and over-the-top yummy! Two questions come to mind reading through this:
1. Where can "real/pure coconut" milk be obtained? I regularly purchase CM in the 1/2 gal. cartons (Silk, SoDelicious brands, etc.). I'm assuming since they're considered "beverages" that they are not considered as "real/pure" milks. Is that correct?
2. In the statement "do not include any liquids" (referring to adding frozen vs. fresh cranberries), does this also refer to NOT adding any coconut milk? Is that an accurate understanding here?

Thanks, Connie

Charlotte Moore said...

I am sure they are referring to any liquids that would come from the cranberries

Kelly TheNourishingHome said...

Hi, Peace of Mind. Happy to answer your questions. With reference to using frozen cranberries ... once the frozen berries are thawed, only add the whole thawed cranberries to the cake, do not include any liquids that naturally occur when berries thaw, as this will throw off the moisture balance. With regard to pure coconut milk, this is fairly easy to locate in most grocery stores and markets. It is sold in a can and contains only pure coconut milk. The coconut milk beverages contain many additives and do not have the fat content of pure coconut milk. Here is a link to an example, so you can see how pure coconut milk is sold. Hope this helps! Many blessings, Kelly http://www.amazon.com/Natural-Value-Coconut-13-5-Ounce-Containers/dp/B000LKVIEG

Magda said...

Hi Kelly,

Thank-you for your terrific website/blog. I'm just starting to experiment cooking with coconut flour, and want to try your cake recipe. A question for you out of curiosity - what purpose does the apple cider vinegar serve in the recipe? Flavour? Thank-you, and Merry Christmas!

Magda

Anonymous said...

Can whole cow milk be substituted for the pure coconut milk?

Thank you for this recipe!

Clotee said...

Merry Christmas and Best Wishes for a Happy New Year!
Bring you Good wishes of happiness.

Sorry for greeting you earlier,, just don't want miss saying this.
By the way, I'm clotee. It's my first time visiting your blog. I am blogger too, and now try my best luck to open an e-store. Nice to know you.

Regards,
Clotee

Kelly TheNourishingHome said...

Hi, Magda. The apple cider vinegar helps the cake to better rise. It's used frequently in grain-free baking recipes for that reason. Blessings, Kelly

Kelly TheNourishingHome said...

With regard to substituting the coconut milk with whole milk, I haven't tried it, but I'm sure it would be a fine substitute. Although half-n-half may be better because the fat content would be closer to coconut milk. Blessings, Kelly

Kelly TheNourishingHome said...

Thank you, Clotee. So nice to meet you as well. Blessings, Kelly