Ingredients
- [Cake] 3 1/2 cup Almond Flour
- [Cake] 1/4 cup Coconut Flour
- [Cake] 1 tbsp Baking Powder
- [Cake] 1/2 tsp Salt
- [Cake] 1/2 cup Butter
- [Cake] Swerve
- [Cake] 4 Large Egg
- [Cake] 4 Orange Zest
- [Cake] 1 tsp Orange Extract
- [Cake] 1 tsp Vanilla Extract
- [Cake] 1 cup Almond Milk
- [Cake] 1 cup Cranberries
- [Cream Cheese Glaze] 3 oz Cream Cheese
- [Cream Cheese Glaze] 1 tbsp Butter
- [Cream Cheese Glaze] Swerve
- [Cream Cheese Glaze] 1/2 tsp Vanilla Extract
- [Cream Cheese Glaze] 2-4 tbsp Water
Instructions
- (Cake) Preheat the oven to 325F and grease a Bundt pan with both butter and then coconut oil spray. In a medium bowl, whisk together almond flour, coconut flour, baking powder, and salt.
- (Cake) In a second bowl, beat the butter with the sweetener until creamy. Beat in the eggs, one at a time, then beat in the orange zest and extracts.
- (Cake) Add half the almond flour mixture and beat in, then add the almond milk. Beat in the remaining almond flour mixture until well combined. Fold in chopped cranberries.
- (Cake) Spoon into the prepared Bundt pan and spread evenly. Bake 45 minutes, until the edges are golden and the cake is firm to the touch.
- (Cake) Let cool in the pan for 20 minutes, then carefully loosen the edges and flip out onto a wire rack to cool completely.
- (Glaze) Beat the cream cheese and butter until smooth.
- (Glaze) Beat in the sweetener and vanilla until well combined.
- (Glaze) Beat in the water, one tablespoon at a time, until a pourable consistency is achieved.
- (Glaze) Drizzle glaze over the cooled cake. Garnish cake with sugar-free dried cranberries and orange zest, if desired.