Gluten Free Cranberry Tea Cake
Ingredients
The cake
-
6
Tbsp.
unsalted butter
-
¾
cup
cane sugar
-
2
Tbsp.
avocado or coconut oil
-
2
large
eggs
-
½
cup
buttermilk
-
¼
cup
maple syrup
-
1
tsp.
vanilla extract
-
1
zest
orange
-
1
cup
almond flour
-
1
cup
superfine brown rice flour
-
2
tsp.
baking powder
-
½
tsp.
sea salt
-
2
cups
fresh or frozen cranberries
-
to taste
turbinado sugar
For serving
-
to taste
sweetened yogurt
Instructions
- Preheat the oven to 350°F and prepare an 8-9 inch cake pan with parchment and butter.
- In a mixer, beat the butter and sugar until fluffy for at least 3 minutes.
- Add the oil, eggs, buttermilk, maple syrup, vanilla, and orange zest, mixing to incorporate.
- Fold in the almond flour, brown rice flour, baking powder, and salt.
- Add half of the cranberries and fold gently.
- Transfer the batter to the prepared pan, add the remaining cranberries on top, and sprinkle with turbinado sugar.
- Bake for about 50 minutes, until a toothpick comes out with a few crumbs.
- If the top browns too quickly, cover it with parchment or foil.
- Let the cake cool for at least 30 minutes before slicing.
- Serve with yogurt or sweetened creme fraiche.
Nutrition Facts (estimated)
Servings
6-8
Calories
250
Total fat
12g
Total carbohydrates
36g
Total protein
4g
Sodium
200mg
Cholesterol
50mg
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