Cranberry Apple Cake
Ingredients
Topping
-
6
oz
cranberries
-
8
oz
granny smith apples, peeled and diced
-
⅔
cup
maple syrup
-
½
tsp
cinnamon
-
¼
cup
apple cider
-
2
tsp
arrowroot starch
Cake
-
1 ¾
cups
gluten-free flour
-
1
tsp
baking powder
-
¼
tsp
baking soda
-
¼
tsp
salt
-
2
eggs
eggs
-
½
cup
melted coconut oil
-
⅔
cup
maple syrup
-
¾
cup
oat milk or other non-dairy milk
-
2
tsp
vanilla extract
Instructions
- Preheat the oven to 375°F and grease a 9-inch round cake pan.
- Prepare the topping by combining maple syrup, cinnamon, cranberries, apples, apple cider, and arrowroot starch in a saucepan, bring to a boil, then simmer for 10 minutes until thickened.
- Mash the topping mixture and set aside to cool.
- In a mixing bowl, combine eggs, melted coconut oil, maple syrup, and vanilla extract, mixing on low speed.
- Gradually add half of the flour mixture and half of the milk, then repeat with the remaining flour and milk, mixing until incorporated.
- Pour the batter into the prepared pan and spread the cooled fruit mixture evenly on top.
- Bake for about 45 minutes or until a toothpick comes out clean.
- Let the cake cool to room temperature before cutting.
Nutrition Facts (estimated)
Servings
12
Calories
275
Total fat
11g
Total carbohydrates
44g
Total protein
3g
Sodium
93mg
Cholesterol
27mg
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