ORANGE AND CRANBERRY CAKE (SUGAR-FREE AND GLUTEN-FREE)
Do you love your festive treats which are super delicious and not overloaded with sugar??
Well this sugar-free and gluten-free Orange Cranberry cake must be your answer.
It's the holiday season and we all are pumped up high with sugar intake with all the festive goodies and indulgent treats...hence made this super scrumptious sugar-free and gluten-free Orange Cranberry cake as i didn't want to deprive myself from festive treats and yet keeping an eye on that calorie intake.
This moist gluten-free cake is also Keto friendly recipe which is made with almond and oats flour with citrus notes from orange zest and dried cranberries. Sweetness is added with erythritol sugar which is a great substitute for the regular sugar for sugar-free treats without compromising on the taste of that normal sugar. This doesn't have any aftertaste like some other sweeteners.
Do give it a try, as I'm sure you are gonna love it. Do share your comments and feedback below to know what's your verdict on this sugar-free and gluten-free version of this amazingly delicious cake !
PREP TIME: 20 minutes
BAKE TIME: 60 minutes
PASSIVE TIME: 2 hours
SERVES: 12-16 slices
150g unsalted butter, room temperature
280g / 1 1/2 cup erythritol sugar
3 eggs, room temperature
2 1/4 cup Almond meal
1 cup rolled oats, ground into flour
1 tbsp + 1/4 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
2 large navel oranges, zest and juiced
1 tsp vanilla essence
1/3 cup dried cranberries
100g butter, room temperature
1 tbsp orange zest
200g agave sugar, powdered
2 tbsp cornstarch
1/4 cup almond milk, room temperature
1/2 tsp vanilla essence
1 navel orange, sliced and quartered
Fresh rosemary sprigs
Handful of fresh cranberries, some cut in half
12" x 4" loaf pan
Preheat the oven to 180°C. Grease and line a large baking loaf pan with parchment paper which should be overhanging an inch from both longer sides. Clip the overhanging paper with wooden pegs to stop them falling on top of the raw batter in the oven.
Zest the two oranges and juice them.
In a bowl, sift the almond flour, oats flour, baking powder, baking soda and salt. Keep aside .
In a stand mixer bowl, fitted with paddle attachment, beat the butter and erythritol sugar on medium high speed until creamy and fluffy.
Add eggs, one at a time and beat for 2 minutes until combined. Add 1/3 cup orange juice, 1 tablespoon of orange zest and vanilla essence. Beat for another minute.
Add half the sifted dry ingredients to the wet mixture. Keeping the mixer on low speed, mix for few seconds until just combined. Add the rest of the dry ingredients and mix on low speed again until just combined. Do not over beat.
Fold the dried cranberries in the batter and pour into the prepared pan. Bake in pre-heated oven for 55-60 minutes or until fully baked. Turn the loaf pan once halfway through baking. Check the cake after 45-50 minutes, if you feel the surface of the cake is golden brown already and your cake is still raw from the center, using the oven mitts cover it carefully with aluminum foil to stop it from burning and let it bake further until completely baked. Keep checking every 5 mins inserting the skewer as each oven is different.
Let the cake sit in pan for 40 minutes to an hour before removing on the wire rack to cool completely.