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grain-free cranberry orange cake on parchment paper on top of a baking sheet, sprinkled with powdered sugar with fresh cranberries and oranges next to the cake
Grain-Free Cranberry Orange Breakfast Cake
Prep Time
15 mins
Cook Time
45 mins
 

Paleo cranberry orange cake made grain-free and refined sugar-free

Course: Breakfast, Dessert
Cuisine: American
Keyword: almond flour pancakes, gluten free, grain free, paleo
Servings: 1 8-inch cake
Author: Julia
Ingredients
Instructions
  1. Preheat the oven to 350 degrees F and line the bottom of a 8-inch spring form cake pan with parchment paper. Note: you can also use a regular cake pan - simply spray with cooking oil.

  2. Combine the wet ingredients (eggs, oil, pure maple syrup, vanilla extract, and orange zest) in a bowl and whisk until well-combined.

  3. Add the remaining dry ingredients (flour, baking soda, sea salt, and cranberries) to a separate bowl and stir. 

  4. Pour the wet ingredients into the bowl with the dry ingredients and stir until well-combined. The batter will be thick! This is normal.

  5. Transfer the cake batter to the prepared cake pan and smooth into an even layer.  Bake on the center rack of the preheated oven for 45 to 50 minutes, or until the cake has set up and the edges turn golden-brown. Turn off the oven and allow the cake to sit in the still warm oven for an additional 5 to 10 minutes.

  6. Remove cake from oven and allow it to cool at least 30 minutes before releasing the mold, slicing, and serving. If desired, sift maple sugar (or powdered sugar or powdered erythritol over the cake) for added sweetness.

Recipe Notes

*You can also use powdered maple sugar