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Paleo Cranberry Cake with a butter sauce is a modernized, allergen-friendly version of my grandmother’s classic cranberry cake, complete with sweet sauce for glazing, drizzling, or dolloping! This paleo cake recipe is a delicious blend of sweet and tart flavors! And it’s beautiful, to boot! {Paleo + Vegan}

Ingredients

Scale

For the cake:

  • 1 3/4 cups almond flour
  • 1/4 cup coconut flour
  • 1 cup monkfruit sweetener
  • 2 teaspoons baking powder
  • 1 cup almond milk
  • 2 teaspoons coconut oil, melted
  • 2 cups fresh cranberries, halved

For the sauce:

  • 1 cup full-fat coconut milk
  • 1 cup monkfruit sweetener
  • 2/3 cup ghee, coconut oil, or allergen-friendly buttery spread
  • 1 1/2 tablespoons tapioca flour

Instructions

  1. Set oven to 350 degrees. Grease a 9×9 or 8×8 baking dish and set aside.
  2. In a large mixing bowl combine almond flour, coconut flour, monkfruit sweetener, baking powder, almond milk, and melted coconut oil. Stir the ingredients together using a fork or potato masher. Then gently stir in the fresh cranberries.
  3. Pour the mixture into the greased baking dish and press the dough into place. Bake for approximately 30-35 minutes if using a 9×9 baking dish or 35-40 minutes for an 8×8 baking dish. The cake is done when an inserted toothpick comes out clean. Remove from oven and set aside to cool.
  4. In a small saucepan, combine the coconut milk, butter, monkfruit sweetener, and tapioca flour. Bring to a rolling boil, stirring continually, until the liquid thickens. This process typically takes 5-10 minutes. Once the sauce thickens, then remove it from the heat to let it cool.
  5. Finally, while the sauce is still warm, but no longer boiling, drizzle over cake and serve!
  6. Refrigerate leftover sauce for up to three days.

    Notes

    • To test whether the cake is done baking, gently pull on it like you’re pulling it out of the oven. If the center jiggles or wiggles, even slightly, then pop it back in the oven for 30 seconds to a minute. Repeat this process until the center firms. Keep an eye on the edges of your cake to make sure they don’t burn.
    • I’ve made this several times over the years (this paleo version and The Gram’s original version), and I find with the paleo version, it helps to work with flours that are relatively new and fresh.

    Find it online: https://www.spiritedandthensome.com/paleo-cranberry-cake-recipe/