If you’ve been following my website or social media for a while, you’ll know of my love affair with cranberries and chocolate, both separately and together. Once you make this cake you’ll know why this particular combo is just that yummy! Because this cake is made with healthier ingredients, including ivory teff and coconut flour, as well as sweetened with low glycemic coconut sugar, you can TOTALLY enjoy this for breakfast and feel zero guilt!
A kitchen essential in your gluten free kitchen, or any kitchen for that matter- a BUNDT PAN. Why? Because what looks prettier than a bundt cake! Not only that, but it takes less time to make a bundt cake than a loaf. Bundt cakes appear fussy and fancy, however they are in fact simple and no fuss. When it comes to gluten free and vegan baking the hole in the cake pan helps ensure an even, moist bake. So a bundt cake helps to achieve a NO-FAIL cake. No worries about a gummy cake, as is often an issue with gluten and egg free baking.
Due to the shape of bundt pans the cake is prone to sticking. How to prevent that? After greasing the cake pan, take about 1 tbsp of the nut or seed meal and tap it to spread it throughout the pan. The coarseness of the meal creates a barrier of sorts that will allow the cake to fully release from the bundt pan.
For those like me who love orange and chocolate I have included my Orange Chocolate Cranberry with Orange Drizzle variation-omit the white chocolate chips and drizzle with orange glaze instead of ganache drizzle. You will also add zest of 2 oranges to the batter (these variations are included in the recipe)
Coconut Butter: it is not coconut flavoured butter or the same as coconut oil. It is a silky creamy butter-like spread made solely from the coconut flesh. It is my go-to for glazes, instead of butter. It will get very hard in colder temperatures so in order to remove it from the jar I use a butter knife to break up the butter right in the jar. You can then measure it directly from the jar. It will be very crumbly.
Sift dry ingredients over a medium bowl. Preheat oven to 350 F. Grease bundt pan and dust with pumpkin seed meal or almond meal to ensure baked cake releases form pan.
Whisk wet ingredients together until silky and mixture is ribbony. Add sifted dry ingredients and mix well. Gently fold in the cranberries and white chocolate chips. Mixture will be quite stiff and almost cookie dough like, rather than runny like traditional cake batter. Scoop batter into cake pan and use a spatula to press dough like batter evenly into the bundt pan.
Bake in centre of your oven for 35-40 minutes or until a toothpick or bamboo skewer comes out clean. You should see some cracks on the top of the cake. Allow cake to cool at least 30 minutes. Invert the cake pan over a cake stand or large flat plate. Allow to fully cool before drizzling with the ganache. Cake will keep for up to 3 days. Be sure to cover to prevent cake from drying out.
Place chocolate in a medium bowl and set aside. Heat coconut milk and sea salt in a small saucepan over medium heat until it almost comes to a bowl. Watch the milk carefully. If it comes to a full boil it will break and you will have to start again. Pour very hot milk over the chocolate chips and whisk vigorously until you have a smooth and shiny glaze. If it is too thick add a little extra coconut milk and whisk well. Use a soup spoon to drizzle the ganache over the cake.
Add all of the ingredients to a small saucepan and melt over low heat. Whisk until coconut butter has melted and you have a smooth glaze consistency. Drizzle over cooled cake.
Ingredients
Directions
Sift dry ingredients over a medium bowl. Preheat oven to 350 F. Grease bundt pan and dust with pumpkin seed meal or almond meal to ensure baked cake releases form pan.
Whisk wet ingredients together until silky and mixture is ribbony. Add sifted dry ingredients and mix well. Gently fold in the cranberries and white chocolate chips. Mixture will be quite stiff and almost cookie dough like, rather than runny like traditional cake batter. Scoop batter into cake pan and use a spatula to press dough like batter evenly into the bundt pan.
Bake in centre of your oven for 35-40 minutes or until a toothpick or bamboo skewer comes out clean. You should see some cracks on the top of the cake. Allow cake to cool at least 30 minutes. Invert the cake pan over a cake stand or large flat plate. Allow to fully cool before drizzling with the ganache. Cake will keep for up to 3 days. Be sure to cover to prevent cake from drying out.
Place chocolate in a medium bowl and set aside. Heat coconut milk and sea salt in a small saucepan over medium heat until it almost comes to a bowl. Watch the milk carefully. If it comes to a full boil it will break and you will have to start again. Pour very hot milk over the chocolate chips and whisk vigorously until you have a smooth and shiny glaze. If it is too thick add a little extra coconut milk and whisk well. Use a soup spoon to drizzle the ganache over the cake.
Add all of the ingredients to a small saucepan and melt over low heat. Whisk until coconut butter has melted and you have a smooth glaze consistency. Drizzle over cooled cake.