Description
A delicious Paleo Orange Cranberry Cake combining fresh orange, tart cranberries, and natural sweeteners, perfect for a gluten-free and refined sugar-free treat. This moist cake uses almond and arrowroot flours and incorporates whole boiled oranges for vibrant flavor and texture.
Ingredients
Orange Base
- 1 whole orange
- Zest of 1 orange
Dry Ingredients
- 1 3/4 cups almond flour
- 1/4 cup arrowroot flour
- 6 teaspoons granulated stevia
- 1/4 teaspoon salt
- 1 teaspoon gluten-free baking powder
Wet Ingredients
- 1/3 cup coconut oil
- 3 large eggs (room temperature, separated)
- 5 drops orange-flavored stevia drops (Flavorall)
Cranberries
- 1 cup cranberries (fresh or frozen, divided)
For Topping
- 1 cup granulated stevia (such as Truvia)
- 1 tablespoon arrowroot powder (prevents caking)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 340°F (170°C). Grease and line a round cake pan with a removable bottom using parchment paper for easy removal later.
- Boil and Process Orange: Place the whole orange in a pot, cover with cold water (it may float slightly), and bring to a boil over medium heat. Cook for 15 minutes to soften. Rinse under cold water until cool enough to handle. Cut into quarters, remove any seeds, and place into a food processor. Add zest from another orange and blend until smooth to create the orange base.
- Melt Coconut Oil and Mix Dry Ingredients: In a small saucepan, gently melt the coconut oil and set aside to cool slightly. In a large bowl, whisk together the almond flour, arrowroot flour, 6 teaspoons granulated stevia, and salt. Fold in half (½ cup) of the cranberries.
- Separate Eggs: Separate the egg whites into a medium bowl and set aside. Place the yolks in a separate bowl for mixing.
- Combine Wet Ingredients: To the egg yolks, add the melted coconut oil and half (½ cup) of the prepared orange mixture. Whisk well until combined. Pour the yolk mixture into the large bowl with the dry ingredients, whisking until the batter is smooth and lump-free.
- Whip Egg Whites: Using an electric mixer, beat the reserved egg whites until soft peaks form.
- Fold Egg Whites Into Batter: Stir baking powder into the batter. Immediately beat in one third of the whipped egg whites using a rubber spatula, then gently fold in the remaining egg whites to maintain airiness.
- Assemble Cake Batter in Pan: Pour the batter into the prepared cake pan (6-inch for a tall single layer or 9-inch for a shallower cake with larger diameter). Sprinkle remaining cranberries (½ cup) evenly on top, reserving a few for decoration.
- Bake the Cake: Bake for 35-40 minutes, until a skewer inserted in the center comes out clean.
- Prepare Powdered Stevia Topping: While the cake is baking, place the granulated stevia and arrowroot powder in a high-speed blender and pulse until it forms a fine powder to use as a dusting topping.
- Cool and Decorate: Remove the cake from the oven and let it rest for 5 minutes. Run a knife along the edges and remove the ring of the pan. Transfer the cake to a cake stand and let it cool completely. Once cooled, dust with the powdered stevia and decorate with the reserved cranberries.
Notes
- Boiling the whole orange softens the peel and removes bitterness, adding a unique depth to the cake flavor.
- Using a removable-bottomed cake pan makes it easier to remove the delicate cake without breaking.
- Egg whites whipped into soft peaks create a light, airy texture typical of this cake style.
- This cake is naturally gluten-free and paleo-friendly by using almond and arrowroot flours.
- You can substitute stevia with other granulated natural sweeteners if preferred, adjusting quantities accordingly.
- Ensure eggs are at room temperature for better aeration when whipping egg whites.
- If fresh cranberries are unavailable, frozen cranberries can be used without thawing.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Paleo
