This recipe is very versatile. Don't like cranberries? Substitute blueberries or sliced apples with cinnamon. My Pear-Gingerbread version is equally as delicious! 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 holiday 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