Chocolate Cranberry Cake

12 servings

YIELD

20 minutes

PREP TIME

30 minutes

BAKE TIME

TOTAL TIME

Ingredients

Cake:

3 eggs
1/2 cup almond milk
1/4 cup Anthony's Coconut Oil, melted
2/3 cup Anthony's Coconut Sugar
1/3 cup melted semisweet chocolate
1/4 cup Anthony's Cocoa Powder
2/3 cup Anthony's Buckwheat Flour
2/3 cup Anthony's Blanched Almond Flour
2 teaspoons Anthony's Ground Ginger
1/4 teaspoon ground cloves
1/2 teaspoon baking soda
1/4 teaspoon salt

Cranberries:

12 ounces fresh cranberries
2/3 cup Anthony's Coconut Sugar
1/2 teaspoon Anthony's Ground Ginger
2 tablespoons water

Instructions

Cake:

Preheat oven to 350° and grease a round springform cake pan.
In a mixing bowl, whisk the eggs with the almond milk, coconut oil, coconut sugar, melted chocolate, and cocoa powder.
Add the buckwheat flour, almond flour, ginger, cloves, baking soda, and salt; mix well.
Transfer to prepared cake pan.

Cranberries:

In a saucepan, combine the cranberries, coconut sugar, ginger, and water.
Simmer until thickened, stirring occasionally.
Top cake batter with cranberries and swirl through batter with a knife.
Bake for 30 minutes.

LEARN TO MAKE IT

LATEST RECIPES

Gluten Free Maple Pecan Scones

Maple syrup and buttery pecans join forces to make the perfect autumn scone.

Creamy Chickpea, Leek and Potato Soup

Creamy and comforting, this vegan and dairy free soup is a fall and winter staple.

Roasted Fall Vegetable and Quinoa Bowl

A Korean-inspired sauce gives this fall veggie and quinoa bowl layers of complex flavors, including a subtle kick from Gochujang.

Mixed Berry Custard

While this isn’t your classic custard, this baked coconut yogurt and egg-based treat has a custard-y texture and makes a great breakfast or dessert.

View All