Cranberry Bundt Cake (Paleo, GF, DF)

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I made a conventional version of this cranberry bundt cake for Thanksgiving and it was so good I knew I wanted to make a healthier, grain free version. This cake is very balanced - a slightly sweet crumb with a bite of fresh cranberry here and there. If this was made in a loaf pan, I'd call it a cranberry bread. 

This can be glazed or dusted with powdered sugar and served as dessert or slice a piece off and smear it with coconut butter for breakfast. Or snack on it as is. Would doesn't need more snacking cake in their life? (We all do.) Either way, its a great festive, paleo cake to make for the holiday. 

Serves 10. 

Paleo Cranberry Bundt Cake

1.5 cups almond flour

1.5 cups coconut flour

1 tablespoon baking soda

1 teaspoon baking powder

1 teaspoon kosher salt

1/2 cup agave

1/3 cup coconut oil, melted

2 cups unsweetened applesauce

6 eggs, at room temperature

zest and juice of 1 orange

1 teaspoon vanilla extract

12 oz fresh cranberries

Heat oven to 350 degrees. Grease a 12 or 14 cup sized bundt pan and set aside. 

In a large bowl, whisk together almond flour, coconut flour, baking soda, baking powder, and salt. In a medium bowl, whisk agave, oil, applesauce, eggs, set, juice and vanilla until very smooth. This can be done with a mixer or by hand. Pour wet ingredients into dry ingredient and stir until well combined. Make sure the dry ingredients are very well hydrated. Stir in fresh cranberries.

Transfer batter to bundt pan - since this is not a very pourable batter I spoon it into the bundt pan and the smooth the surface with a spatula or spoon. Make sure its even so the cake isn't lopsided. Bake until deep golden brown on top and set in center - about 1 hour and 30 minutes. I like to start checking every 15 minutes after the 1 hour mark. Remove from oven and cool in pan. Invert onto plate and serve.