Name: Chocolate Cranberry & Almond Cake Recipe
Total time: 1 h 5 min
Yield: 10
Ingredients: 100g Brown Rice Flour; 75g Buckwheat flour; 50g Almond Flour; 100g Coconut Sugar; 1 tablespoons Cacao Powder; 1 teaspoon cinnamon; ½ teaspoon baking powder; ½ teaspoon bicarb of soda; 300ml almond milk; 1 teaspoon apple cider vinegar; 50g coconut oil, melted; 1 teaspoon vanilla extract; 100g coconut yogurt; 2 tablespoons Almond Butter; 2 tablespoons Maple Syrup; 3 tablespoons Cacao Powder; 3 tablespoons Cacao Powder; 3 tablespoons Almond Butter; 4 tablespoons Maple Syrup; 2 tablespoons almond milk; 50g Chopped Dates; 50g Dried Cranberries; 50g gluten-free oats flakes; 50g Almonds; 50g Walnuts; 1 tablespoon Coconut Oil; 1 tablespoon Maple Syrup; 1 teaspoon cinnamon; 40g Cacao Butter; 1 tablespoon Coconut Oil

This gluten-free cake is made from a combination of brown rice flour, buckwheat flour and almond flour, and they do combine well to make a springy sponge. Attention to detail of all the ingredients is taken with this recipe and all the chocolate fillings, frostings and toppings are made from the purest cacao ingredients and smell and taste delicious. The cranberry and nut balls can be taken off a nibbled and they are packed with nutritious fruit and nuts. Not only is this cake a really gorgeous looking show stopper its also delicious and nutritious.

Ingredients

100g Brown Rice Flour
75g Buckwheat flour
50g Almond Flour
100g Coconut Sugar
1 tablespoons Cacao Powder
1 teaspoon cinnamon
½ teaspoon baking powder
½ teaspoon bicarb of soda
300ml almond milk
1 teaspoon apple cider vinegar
50g coconut oil, melted
1 teaspoon vanilla extract

Cake filling

Cake frosting

Cranberry & nut balls

White chocolate for balls

40g Cacao Butter
1 tablespoon Coconut Oil
4 tablespoons Maple Syrup
2 tablespoons Coconut Milk Powder
4 teaspoons Cranberry Powder
Extra air or freeze-dried cranberries and edible gold glitter spray, to decorate

Method

Get making!
First make the cakes: Preheat the oven to 180C and grease and line 2 x 20cm cake tins.
Mix together the flours, cacao powder, coconut sugar, baking powder, bicarb and cinnamon in a large bowl.
Whisk together the milk with the vinegar and set aside for 10 minutes to curdle (to create a ‘buttermilk’).
Stir in the melted coconut oil and vanilla with the buttermilk then pour into the dry ingredients. Mix to form a smooth batter. Pour between the cake tins and smooth out evenly. Bake for 20 minutes until risen and springy to the touch. Leave to cool then pop out on a wire rack to cool fully.
Meanwhile prepare the balls: Place the dates, cranberries, nuts, oats, coconut oil and cinnamon in a blender and whizz up for a few minutes until the mixture has broken down and sticking together. Take small bits of the mixture and roll into different sized balls - small, medium and large (keeping them small enough to fit on top of the cake!). Place on a tin or sheet and chill for 30 minutes.
For the white chocolate for the balls - Very gently melt the cacao butter and coconut oil on the hob on a low heat. Remove then whisk in the coconut milk powder and maple syrup.
Place the balls on a wire rack and spoon over the white chocolate over each. Quickly sprinkle each with a little cranberry powder to cover the tops. Place in the fridge for at least 15 minutes and leave until needed.
Beat together the ingredients for the cake filling in one bowl - you want the mixture to be smooth but quite thick.
Spread this over the top of one cake right to the edges. Place the second cake on top.
Now make the cake frosting by whisking together the cacao powder with 1 tablespoon boiling water then adding everything else in to form a slightly runnier chocolate mixture.
Pour and spread this over the top of the cake to cover.
Now arrange a selection of the different sized balls around the edges and add dried cranberries.
Spray with edible glitter - now you’re ready to enjoy right away or eat within 1 day.

SpamellaB

Pamela, author of SpamellaB, is hugely passionate about health, food and fitness and the affect these have on the body. She believes that food is fuel and a way of nourishing ourselves both inside and out. A firm believer of enjoying what you eat, it is her mission to create gluten-free, high protein, healthy AND tasty recipes for all to enjoy, made from clean ingredients. This is what the concept #IndulgingInnocently is all about; you CAN still have your cake and eat it!