This past winter I was slightly obsessed with cranberries. For some reason my body was craving them, and I could not get enough. I would put them in smoothies, make cranberry sauce, and throw them in salads. When Christmas came rolling around, I knew I wanted to do some sort of cranberry dessert so I went on the hunt for a new recipe. I found the most delicious Cranberry Christmas Cake recipe on Yummly and when I brought it to Anastasia's house for Christmas Eve it was gone in seconds. I haven’t had it since then, but during this lockdown, I found myself craving it again. Probably because I am nostalgic for a time of family and friend gatherings and trying to harness a little Christmas magic. Whatever the reason, I decided to make it again, only this time I tweaked the recipe to make it a little healthier. In this version, I substituted the flour with a gluten free flour mixture (I did this the first time too because I have celiac), swapped the butter out for vegan butter, and used monk fruit sweetener instead of white sugar. It was still just as good, so I wanted to share some of the magic with you.
1 1/12 cups Lakanto monkfruit sweetener
3/4 cups Miyoko's organic vegan butter
1 teaspoon vanilla
3/4 cup cassava flour
1/2 cup coconut flour
1/2 cup almond flour
1/4 cup arrowroot powder
12 oz cranberries
Preheat oven to 350 degrees.
Beat eggs and monkfruit sweetener with a hand held mixer until the mixture forms a ribbon when you lift the beaters out of the bowl, about 5-7 minutes..
Add the butter (softened but not melted) and vanilla; mix two more minutes. Stir in the flour until just combined.
Add the cranberries and stir to mix throughout.
Spread in an oiled 9×13 pan.
The original recipe calls for it to be baked for 40-50 minutes, but I found that mine wasn’t done for about 75 minutes. So I recommend setting a timer for 40 minutes and if its not done put it back in the oven and check every 7-10 minutes. You will know it is done when it is very lightly browned and a toothpick inserted near the center of the cake comes out clean. Let cool completely before cutting into small slices.
I hope you enjoy this as much as I do, and that it makes you feel all warm and fuzzy inside. Please let me know if you have any questions or just tell me how it turned out in the comments. If you do make this, dont forget to take a picture and tag us on instagram.