Ingredients
Scale
- 3 3/4 cups almond flour (Bob’s Red Mill)
- 1/4 cup potato starch (not potato flour) or tapioca starch
- 1/2 cup cocoa powder
- 1/2 teaspoon baking soda
- 1Â teaspoon baking powder (Hain brand is grain-free)
- 4 oz package of Unsweetened Baker’s Chocolate
- 3/4 cup honey
- 2/3 cup milk or coconut milk
- 1/2 cup cherry purée (we thawed frozen cherries + puréed).
- 3 eggs
- 1 1/2 tablespoons vanilla extract
- 1 1/2 tablespoons apple cider vinegar
- CRANBERRY GLAZE:
- 12 oz bag of fresh cranberries (1 more bag for decor)
- 1 cup water
- 1/3 cup honey
- FROSTING: (Paleo frosting recipe in post)
- 8 cups powdered sugar, Wholesome! brand is grain-free. (Halve the frosting recipe for the sheet cake)
- 2 cups butter (or Earth Balance Spread)
- 2 tablespoons milk (or almond milk)
- 1 tablespoon cranberry glaze (or cherry juice)
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- food coloring (optional)
Instructions
- Preheat oven to 350 degrees
- In a large mixing bowl, whisk together almond flour, potato starch, cocoa powder, baking soda and baking powder.
- In a separate microwave safe bowl, melt Baker’s chocolate in the microwave at 30 second intervals. (Alternatively, you may use a double boiler).
- When chocolate is melted and smooth, stir in honey until combined. Slowly blend in coconut milk and vanilla.
- Pour chocolate mixture over dry mix and combine thoroughly. Blend in eggs and cherry purée until batter is smooth and evenly combined.
- Pour batter into greased cake pans (you can make a 2 layer, a sheet cake or 4 thin layers, refer to Tips section in post above for detailed recommendations).
- Bake at 350 degrees 20-25 minutes for the thin layers and sheet cake, about 30 minutes for 2 layers. 20 minutes for cupcakes. Every oven is a touch different, so start checking in at about 18 minutes.
- Remove cake from oven and cool and flip over carefully onto cooling rack.
- While cakes are cooling make your Cranberry Glaze. In a medium sized pot, add cranberries, water and honey. Cook on medium heat, stirring occasionally for about 12 minutes. Cranberries will start to pop and sauce will come together. Reduce heat to low and cook sauce down for another 15 minutes, sauce will thicken.
- Place hand held strainer over a medium bowl and strain cranberry sauce. Solids will remain in the strainer. Let sauce cool completely in bowl. Set aside or refrigerate.
- Next you’ll want to blend together your frosting. In a very large bowl, whisk together powdered sugar and salt. With a hand mixer, blend in softened butter, almond milk, vanilla, cranberry glaze and or food coloring. You can replace the vanilla with cherry extract if desired for extra cherry flavor. Blend until smooth, light and creamy. (Add more powdered sugar for thicker consistency, or more almond milk to thin it out).
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Place icing into piping bags and assemble your cake. Spread frosting on each cake layer, then add a thin layer of cranberry glaze overtop- placing another cake layer on top of that and so on. You will not need to put cranberry glaze on the very top layer, just frosting. Decorate with sugar coated cranberries and dill if desired.
- Prep Time: 45 min
- Cook Time: 25-30 min
