I made this for my friend Laura’s birthday, and loved it despite my vague and indefensible aversion to citrus deserts. Because we both have toddlers, she ended up leaving before we sliced into it, so I gave a her a slab to take home and still ended up with more than 50% of it. Note to selfish self: birthday cakes are for the celebrant, not the baker. I modified this recipe from the Real Life Paleo Lemon Blueberry Bundt Cake, which called for a bigger bundt pan than I happened to have, allowing me some extra batter for mini muffins onto each which I plopped a fresh cranberry. The icing is modified from Nourishing Days recipe for a coconut flour orange cake.
1/2 cup softened lard or butter, plus more for greasing the pan
4 cups blanched almond flour
1 tablespoon ground cinnamon
1 teaspoon baking soda
1 teaspoon sea salt
1/4 cup maple syrup
1/4 cup honey
4 large eggs
1 Tbsp pure vanilla extract
2 teaspoons grated organic orange zest
2 tablespoons freshly squeezed orange juice
1/4 cup honey
2 cups cranberries
– Serves up to 12
1. Preheat the oven to 325F. Grease a 12 cup Bundt pan with lard. Be sure to get grease into all the creases.
2. In a medium mixing bowl, sift together the almond flour, cinnamon, baking soda, and salt.
3. In a large mixing bowl, beat together the maple syrup, honey, eggs, vanilla, orange zest, orange juice, and lard until well combined. An electric hand mixer works best for this.
4. Stir the dry ingredients slowly into the wet ingredients until fully incorporated.
5. With a spatula, fold in the cranberries.
6. Spoon the batter into the grease Bundt pan, smoothing the top. Tap the pan on the counter a couple times to get the batter the settle.
7. Place in the preheated oven and bake for 1 hour, or until a knife inserted in the center comes out clean.
8. Let the cake cool in the pan for 20- to 30 minutes, and then turn onto a plate. Letting the cake cool and release from the sides of the pan will help ensure a smooth release from all the creases!
1/2 cup coconut oil, melted in a glass bowl
1/8 teaspoon powdered stevia
1/4 cup raw honey
1 packed teaspoon fresh orange zest
1/2 teaspoon vanilla extract
pinch of salt
Recipe notes: Be sure to melt your coconut oil in a glass bowl. This can be done by heating the bowl over a small pan of simmering water, putting in a warm oven, or 20 seconds in a microwave.
1. Mix all ingredients into warm coconut oil. Place the bowl into the freezer in order to cool it down. It is very important to check on it every couple of minutes to catch it before it gets too cold. You want to take it out of the freezer right when it starts to get cloudy, and before the coconut oil hardens at the top.
2. At this point the cold bowl (and your cool kitchen) will continue to turn the liquid oil into a solid. Continue to whisk the frosting as it gets cloudier and cloudier and eventually turns into a whipped butter consistency. The idea is to get a bit of air into it. Once it is to a whipped (very soft) butter consistency plop it onto your cooled cake. Frost it promptly before the coconut oil hardens. Decorate the iced cake with some halved fresh cranberries, cut side down.