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.

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