Name: Cranberry Cherry Chocolate Layer Cake
Prep time: 45 min
Cook time: PT-475987H1M25S
Total time: 1 h 15 min
Ingredients: 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; 1 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)

Ingredients

Scale

2 cups Almond Flour (Bob’s Red Mill)
1 cup Potato Starch (Not Potato Flour).
2 tablespoons Sugar
1/4 teaspoon Guar Gum
1/4 teaspoon Salt
1 Egg + 1 Egg yolk
1/4 cup Cold Butter, Cubed
1/4 cup Cream Cheese, Chilled + Cubed (or Daiya for Dairy-Free)
2 tablespoons Milk or Milk Substitute (Almond, Soy, Rice, etc.)
1 teaspoon Vanilla Extract
FILLING:
1 cup Brown Sugar
1 tablespoon Cinnamon
3/4 cup Chopped Walnuts or Pecans
Jar of Favorite Preserves (Apricot, Strawberry, etc.)
3/4 cup Dried Currants

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Instructions

Preheat oven to 350 degrees
Whisk together almond flour, potato starch, sugar, guar gum and salt.
Using a pastry cutter or food processor, cut (or pulse) butter into flour, then add cubed cream cheese and also cut into flour.
Add egg, milk, vanilla and work into dough. Dough will be sticky, similar to play-doh.
Roll dough out in between two pieces of parchment paper. Then spread dough with jam, sprinkle with brown sugar, cinnamon and nuts.
For the spiral Rugelach, you will want to form a log. Using the parchment paper, gently roll dough from the shorter edge forward like a yule log. Then gently tighten the dough log at the base so it will not come loose. Cut cookies about 1/2 inch in thickness as shown in photo. You can mend any breaks in the dough with a touch of water.
If you prefer the crescent look, cut dough into long pizza-like slices and lift the parchment paper forward to assist the rolling process. This will keep the dough from breaking up.
Use spatula to transfer rugelach to parchment paper lined cookie sheet. Bake for 15-20 minutes until slightly golden. Let the cookies cool before transferring to plate. Enjoy!

Prep Time: 40 min
Cook Time: 15 min