Description
This cranberry-orange cake is moist and scrumptious and comes with a decadent vegan butter sauce, to boot! Perfect for the holidays or anytime you want an easy show-stopper.
Ingredients
Scale
Cranberry Cake Ingredients
- 2 ½ cups blanched almond flour
- ¼ cup oat flour
- 1 tsp baking powder
- 2 large eggs (or 2 flax eggs – see note 1)
- ½ cup 100% pure maple syrup
- ¼ cup coconut oil, melted
- 1 TB vanilla extract
- Zest of one medium orange
- ½ tsp salt
“Butter” Sauce Ingredients
- ¼ cup vegan butter, ghee, or coconut oil (see note 2)
- 2 TB 100% pure maple syrup
- 2 TB Full fat coconut oil
- ½ tsp vanilla extract
- 1 cup whole cranberries (fresh or frozen)
Instructions
Cake Directions
- Preheat the oven to 350-degrees and line an 8×8-inch square pan with parchment.
- In a large bowl, whisk dry ingredients (almond flour through baking powder) until no visible lumps remain. In a medium bowl, whisk remaining ingredients (eggs or flax eggs through salt). Pour wet ingredients into dry and mix until just well combined, then fold in cranberries. Pour into prepared pan and bake until a toothpick inserted into the center comes out clean (20-25 mins). Set aside to cool and then cut into 16 squares.
“Butter” Sauce Directions
- Whisk all ingredients in a small bowl.
- You can either drizzle this over the individual cake portions or do it my mom’s way: take a toothpick and stick holes all through the cake. Heat the butter sauce until it’s good and liquidy and pour over entire cake, allowing the sauce to seep through the toothpick holes. So scrumptious!
Notes
Note 1: to make 1 Flax Egg, mix 1 TB flaxmeal with 3 TB warm water and let sit 5-10 mins to gel.
Note 2: The most authentic “butter” sauce comes from either using a good quality vegan butter, ghee or a butter-flavored coconut oil. It really does taste like butter! Personally, though, I prefer the regular coconut oil flavor better. You do you!