Gluten Free Cranberry Orange Bundt Cake Food

LOW-CARB CRANBERRY ORANGE BUNDT CAKE {GLUTEN-FREE + DAIRY-FREE}

Steps:

• Preheat the oven to 350°F. In a large mixing bowl, stir together the almond flour (not almond meal), coconut flour, monk fruit sweetener, baking powder, baking soda, salt, and flaxseed meal.
• In a separate bowl, gently whisk together the olive oil, orange zest, orange juice, lemon juice, eggs, almond milk, and vanilla. Pour the mixture into the bowl with the dry ingredients and stir together until well combined. The cake batter should be thick.
• Using a spatula, fold the fresh cranberries into the cake batter.
• Grease the inside of the Bundt cake pan with the solid coconut oil (or room temperature butter). Spread it generously and use your fingers to make sure it is inside every groove and crevice of the pan, including around the "chimney," the cylindrical column in the center. Dust about 2 tablespoons of almond flour (or more as needed) over the layer of oil/butter.
• Pour the batter into the Bundt pan and spread it around, if needed, to make sure it's even across the top. Hit the pan onto the countertop a couple of times (this gets rid of air bubbles and helps the cake batter settle).
• Bake at 350°F for 45-50 minutes or until a toothpick inserted in the center comes out clean.
• Remove from the oven and allow the cake to cool in the Bundt pan for about 20 minutes.
• Place a cooling rack or plate over the top of the Bundt cake pan. In one swift motion, holding the cake and plate/rack together, flip it over. The cake should easily fall onto the plate. If it doesn't immediately, tap the plate/pan (together) on the counter a few times to help the cake loosen from the pan.
• Allow the cake to cool completely.
• Place the fresh cranberries in a saucepan with 2 tablespoons of water (save the remaining water for later) and the fresh orange juice. Heat on low for about 10 minutes. The cranberries will cook down and release their juices. Use a spoon to help mash and break up the cranberries, and speed up the process.
• Place a fine-mesh strainer over a bowl and transfer the cranberry mixture into the strainer. Press the mixture through the sieve to catch the thick cranberry liquid in the bowl. Scrape it off the bottom of the sieve and add it the bowl as well. Continue until all of the liquid has been pressed out of the cranberries (discard the pulp).
• Stir in the powdered monk fruit sweetener, pinch of salt, and melted coconut oil, along with 2-3 tablespoons of water to thin the glaze as needed.
• Once the cake has cooled, transfer it to a serving plate or cake stand. Slowly drizzle our pour the glaze onto the cake using a spoon, aiming for the very top of the Bundt cake curve. The glaze will drip down both the inside and outside edges of the cake.
• Decorating suggestions on top of the glaze (optional): sliced and whole cranberries, fresh sprigs of rosemary or thyme, sliced almonds, cinnamon sticks.

ORANGE-CRANBERRY BUNDT CAKE

Steps:

• Preheat the oven to 350 degrees F. Grease and flour a bundt pan.
• Mix together the orange zest and juice, orange liqueur and eggs in a large bowl and set aside. In a smaller bowl, toss the cranberries with 1 tablespoon of the flour and set aside.
• In a stand mixer with a paddle attachment, add the sugar, baking powder, salt, baking soda and remaining 2 1/2 cups flour and mix to combine. On low speed, slowly add the butter 1 tablespoon at a time and continue to mix until a pea-sized crumble texture is achieved. Turn the speed to medium and slowly stream in the egg/orange mixture until combined. Increase the speed to medium high and beat until light and fluffy, about 2 minutes. Gently fold in the cranberry mixture. Pour the batter into the prepared bundt pan and smooth out the top.
• Bake until a cake tester inserted in the cake comes out clean, 50 to 55 minutes. Let cool in the pan for 20 to 30 minutes, then remove the cake and serve.