Chocolate Cranberry Cake
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
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.