Gluten-Free Cranberry Cake

I have fond memories of our women’s ministry kicking off the Christmas season with a Women’s Dinner—ladies would set “themed” tables using their own dishes and centerpieces.  Although this was not a contest, it was fun to see all the creative, beautiful tables.  That special night included a meal (with a delectable cranberry cake for dessert), a short program and singing Christmas carols.  We would leave inspired, filled with a joyfulness that set the tone for the rest of advent.  Oh, what a fun night it was each year!

With these memories of the past, we have recreated our own healthier version of that special cranberry short cake. You are sure to enjoy this gluten-free cake along with your holiday guests.  This Cranberry Cake and our Raspberry Cranberry Salad are delicious to eat any time of the year.  So, if you like cranberries, we encourage you to buy them in season and freeze to use throughout the year.

GLUTEN-FREE CRANBERRY CAKE

3 eggs, separated
2 tablespoons coconut oil
1 tablespoon lemon juice
1/4 cup honey
1/2 teaspoon salt
1 teaspoon baking soda
2 cups plus 2 tablespoons almond flour
1/4 cup coconut flour
1 cup cranberries, halved

Preheat oven to 350°F.  In a medium bowl, beat egg whites until soft peaks form.  Set aside.

In a large bowl, mix together eggs yolks, coconut oil, lemon juice and honey.  Stir in salt, soda, flour and cranberries.  Dough will be stiff and resemble large crumbles.

Fold in egg whites.  Place in a greased 8 x 8 glass pan.  Bake 20 to 25 minutes until slightly brown and toothpick inserted comes out clean.

Cool and serve with warm caramel sauce (recipe in apple section of our book Eating Pure in a Processed Foods World®).

Makes 9 servings