I’ve gotta be honest: I’ve never cooked with cranberries before. I mean, I’ve eaten cranberry “sauce” many times (you know…the kind that slides out of a can in one big glob?), but I’ve never actually used fresh cranberries. I know, pretty crazy, considering I write a food blog for a living. But I craved a grain-free lemon cranberry bundt cake, so I had to give it a try.
Cranberries are apparently in season right now (who knew??).
I saw them at Costco, and thought I should venture outside of my comfort zone and see what I could do with them. You see, Superman can’t stand cranberries. He hates cranberry sauce. Especially the chunky kind. He gags at the thought of anything sour. So I pretty much felt it wasn’t worth my effort to come up with something that he most likely wouldn’t enjoy.
So I bought the bag and let them sit in my fridge’s fruit drawer for a week, wondering what I was going to do with them. And then, this morning, it came to me like a lightning bolt: lemon cranberry bundt cake! My bundt cake recipes are some of the most popular recipes on my blog. And they are so simple to make. I figured I could fiddle around and come up with something at least my kids and I would like.
But I got a bonus! Superman loved it!
Friends, this grain free lemon cranberry bundt cake would be the perfect addition to your holiday meals. Or, perfect for a Sunday night dessert like we did. =)
Recipe: Grain Free Lemon Cranberry Bundt Cake
| Prep Time | 10 minutes |
| Cook Time | 40 minutes |
| Servings |
-12 slices
|
- 4 cups blanched almond flour
- 1/2 tsp salt
- 1 tsp baking soda
- 3 eggs
- 1.5 TBSP pure lemon extract
- 3/4 cup full-fat unsweetened coconut milk
- 1 cup pure maple syrup
- 1 cup fresh cranberries
- For optional lemon glaze:
- 1/2 cup coconut cream concentrate melted
- 1 TBSP full-fat unsweetened coconut milk
- 3 TBSP pure maple syrup
- 1/2 tsp pure vanilla extract
- lemon juice
Ingredients
|
- Preheat oven to 350 degrees and grease a bundt cake pan with coconut oil (VERY important!)
- In a large bowl, combine the dry ingredients.
- In a separate bowl, whisk together the eggs, lemon extract, coconut milk, and syrup.
- Stir into dry ingredients, then add in cranberries, and pour into greased pan.
- Bake in oven for 35-40 minutes, until toothpick inserted comes out clean.
- Let cool for 30 minutes (VERY important!) on a wire rack before turning upside-down onto a serving platter.
- Let cool another 10-15 minutes before serving. Enjoy!
- For the glaze:
- Combine the coconut cream, coconut milk, syrup, vanilla and lemon juice in a bowl. It will thicken, so add lemon juice slowly until it gets to a “glaze” consistency. After cake has cooled, drizzle glaze over it and store in fridge for best results.
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Julia says
I simply must make this amazing cake! It has all the right flavours!
Shanti Landon says
Yay! Thanks for letting me know!!!
Robbi says
I made this recipe. It was so easy to make. No fuss. My whole family gobbled it up. I will definitely make it again. Great flavor!
Shanti Landon says
So glad you liked it Robbi!!
Tessa@TessaDomesticDiva says
Love it Shanti..although I would have to double the cranberries for my tastes! Featuring your recipe this week!
Shanti Landon says
Sweet! Thanks Tessa!!
Elaine says
Wow. This looks so yummy, and I’m needing something to get me off mourning the loss of our “old” traditional Christmas grain baking recipes. I think I’ll go make this right now.
Thank you for cheering me up. :0)
Shanti Landon says
Enjoy, Elaine!! It’s one of our favorites!
Cassie says
I’ve made this several times and there is never any left. Best cake hands down.
Shanti Landon says
Thanks! We love it, too!
Laurie says
will this work if I sub blueberries and raspberries for the cranberries?
Shanti Landon says
I’m sure that would taste great!
Emily @ Recipes to Nourish says
This is beautiful!!! Love that overhead shot. Pinned and sharing.
Shanti Landon says
Thank you!
Kim says
Love this cake!!! Made it for Christmas and it was delicious. However, when I added the Lemon Extract to the egg mixture it “cooked” the egg and I had little bits of white cooked egg that I had to strain. Am planning to make it again this week but with blueberries. If you have any recommendations to avoid having to strain the egg mixture please let me know. Thanks!
Shanti Landon says
Hmm. That is odd. It may have been that the the lemon extract was just added to quickly and curdled the eggs. It’s never happened to me, but I would say next time, just add the lemon extract at the end, and that should avoid the problem. =)
Joanne says
Could you substitute Swerve artificial sweetener for maple syrup? To make it diabetic friendly. ..
Shanti Landon says
Hi, Joanne! I have never used swerve before, so I’m not sure? You could definitely give it a try…the maple syrup is what makes the cake so moist, though, so it may be more dry?
Gretta says
This is the most delicious paleo cake I’ve ever made! I added a bit of coconut flour and flakes instead of all that almond flour, and then I added a combination of lemon zest and lemon essential oil instead of extract. Oh, and honey instead of maple syrup. And didn’t use a bundt pan and halved the recipe– it was EXCELLENT even though I made all of these changes. No glaze necessary!!!
Shanti Landon says
So glad you liked it, Gretta!