Chocolate Cranberry Almond Cake

Chocolate Cranberry Almond Cake

Women and chocolate. It’s a love hate relationship isn’t? I have to say, that I’m more a fruit type if it comes to baking and eating cakes. Most of the time, Andrew and I will have a good strawberry tart, apple pie or lemon merengue, instead of heavy chocolate options. But today we made an exception and created this off the hook chocolate almond cake. Totally gluten free and natural sweeten. Pure cacao is consider a superfood, so we generously use it in this recipe. Research shows that eating pure cacao can make you happy, as it trigger endorphins in your body. As I’m fond of making almond milk, and therefore collected lots of almond pulp, which is great for gluten free baking. From all the gluten free flowers and meals, I think almond meal is my favorite. It’s easy to handle and most of the time it comes out moist and delicious. The flavor is quite neutral and not as heavy as quinoa or buckwheat flour.

chocolate cranberry almond cake

Chocolate Cranberry Almond Cake 

Serves 1 loaf

2 cups almond flour
1/3 cup cacao powder 
2 free range eggs
2 ripe bananas
1/4 cup dried cranberries
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1/3 cup cold pressed macadamia or coconut oil
1/4 cup ml maple syrup
1/4 palm sugar


Direction

Preheat the oven to 180°C / 350°F. Add all dry ingredients together: almond flour, cacao powder, baking powder, baking soda, palm sugar and sea salt to a big bowl and set aside. Add eggs, bananas, oil and maple syrup in a food processor and mix well. If you don’t have a food processor you can use a hand mixer or just with your hands and mix thoroughly. Add the wet ingredients to the dry ingredients and use a whisk or spatula to stir everything. Grease a small loaf tin with oil, I used 7 x 18 cm. Pour the batter into the tin and bake for about 40 minutes. Do the toothpick test before removing the cake from the oven and allow to cool. I served it with some vanilla chia pudding. The cake is easy to freeze or store it in an airtight box for up to 2 days in the refrigerator. 

chocolate cranberry almondcake 3



Leave a Reply

Your email address will not be published. Required fields are marked *