This recipe is very versatile. Don't like cranberries? Substitute blueberries or sliced apples with cinnamon. You can also try my pear-gingerbread version. Replace the 2 tablespoons of orange juice with 2 tablespoons blackstrap molasses. Add 2 teaspoons cinnamon, 1 teaspoon ground ginger, and 1/4 teaspoon ground cloves to the dry ingredients. Core and thinly slice 2 ripe pears and arrange them in a concentric pattern on the bottom of the pan. The texture and flavor of this cake tastes best the day it is made. Serve it with warm spice tea at the end of a good meal.
Ingredients
Fruit
1 tablespoons
softened
butter
(or coconut oil)
1 tablespoons
maple syrup
1 tablespoons
arrowroot powder
(or tapioca flour)
2 cups
fresh cranberries
Dry Ingredients
6 tablespoons
coconut flour
6 tablespoons
arrowroot powder
2 teaspoons
baking powder
¼ teaspoons
sea salt
Wet Ingredients
4 large
eggs
4 tablespoons
melted
butter
(or coconut oil)
4 tablespoons
maple syrup
2 tablespoons
freshly squeezed
orange juice
1
oranges
finely zested
1 teaspoons
vanilla extract