Rate this recipe!
| Servings |
|
Ingredients
Ingredients
- 3/4 cup coconut flour
- 3/4 cup finely ground almond flour
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 4 large eggs
- 1/4 cup pure maple syrup or raw honey
- 3/4 cup almond milk
- 1/4 cup coconut oil - melted and cooled
- 1 tsp pure vanilla extract
- 1 cup fresh cranberries
Topping Ingredients
- 1 cup raw walnuts - chopped
- 3 tbsp coconut oil - melted
- 2 tbsp coconut sugar
- 2 tsp ground cinnamon
- 1 pinch sea salt
Ingredients
Ingredients
Topping Ingredients
|
Rate this recipe!
|
Instructions
- Preheat oven to 350 degrees F. Grease an 8x8 pan and line with parchment paper. In a large bowl, with a hand mixer or in a large mixer, blender, or food processor, combine coconut flour, almond flour, baking soda, salt, eggs, syrup, almond milk, coconut oil, and vanilla and blend until thick and smooth. Transfer mixture to large bowl and fold in cranberries. Pour batter into pan and smooth into an even layer.
- In a medium sized bowl, combine topping ingredients. Pour topping over batter. Bake for 35-40 minutes until the center is set and the edges are golden brown. Remove from oven and allow the cake to cool before cutting and serving. Enjoy!
This is delicious!!