First of all, let me try to convince you why this is the best healthy dessert as of right now.
Number 1: My brother, a very skeptic eater of healthy food, had not one, not two, but three slices of this cake last night!
Number 2: Coconut oil, honey, maple syrup, berries and almond flour all play key roles in making this cake soft and delicious.
Number 3: It’s cake!!! (okay, that was kind of obvious, but I consider it very important)
This dessert is a very rich cake, partly because of the eggs and the almond flour, and that’s what makes it so good.
And yes, this is another cranberry recipe (I think it’s my third one) but I really want to use up all the cranberries we got from that cranberry fest! Plus, I love the acidic touch of the cranberries in my food. Delicious.
Blueberry Cranberry Almond Cake
A rich cake of berries and almonds. The best healthy dessert in my opinion.
4 cups (400 g) almond flour
1 1/4 tsp. baking powder
1/2 tsp. baking soda
1/2 cup (105 g) coconut oil
1/2 cup (170 g) maple syrup, agave syrup or honey
1 orange, juiced
3 large eggs, room temperature
1/2 cup blueberries
1/2 cup cranberries
- Preheat oven to 175 °C (350 °F). Butter or oil a 9-inch removable bottom pan.
- In a large bowl, combine almond flour, baking powder and baking soda.
- In a small saucepan over low heat, melt coconut oil and maple syrup (or agave syrup/honey). Remove from heat and stir in orange juice.
- Mix the liquid mixture into the dry ingredients bowl until homogeneous. In a small bowl, beat the eggs until frothy and pale in colour, and then mix the eggs into the batter.
- Lastly, fold in the blueberries and cranberries. Pour the batter into the prepared pan and bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted comes out clean. (Check before the last 15 minutes to see if the top starts looking burnt. If it is, cover with aluminum foil.)
- Let rest for 30 minutes before removing cake from pan. Serve with extra berries, yogurt or ice cream.