Superhealthy cranberry & orange cake

I am crazy about cranberries. Normally I just turn them into jam and have them with nut roast or sprouts. But I wanted to try them in dessert too, but on the condition I could pack some veggies and protein in there too. This cake got applause from my son this morning, so it must be good! πŸ˜„πŸŽ‚

The recipe is easy and quick, and the combination of cranberries and soft cheese makes for a really fresh taste. I don’t put much sugar in my cakes, so add more if you prefer a sweeter taste. But I quite prefer the tanginess of the cranberries.


3 organic eggs

160g rapadura or other sugar (rapadura is unprocessed and I seem to digest it easier)

200g finely grated carrot (I put mine in the blender and pulsed until fine)

Zest and juice of 1 orange or 2 mandarines

100g almond meal

50g buckwheat or rice flour

30g tapioca or potato starch

20g chickpea flour

2 tsps baking powder

Pinch of salt

200g fresh, whole cranberries

For the frosting:

100g soft lactose-free or vegan butter

100g lactose-free cream cheese

1 tsp orange zest

1 tsp orange juice

100g rice syrup or honey


Pre-heat the oven to 180C (fan-assisted).

Beat the eggs with sugar for 5 mins.

Fold through the grated carrot and mandarine zest and juice.

Sift the dry ingredients and add to the mix. Fold through gently until combined.

Add the cranberries and again fold in until combined.

Put into a round baking tin (I used a 10 inch I think, but use a bigger one for a lower cake).

Put the centre of the oven for 35 mins.

Leave the cake to cool down entirely. Then cut in half.

For the frosting, mix all the ingredients thoroughly.

Put frosting on the first layer of cake, then add the next cake and finish with frosting.

If you have some cranberries left over, put them in egg white and then white sugar. This gives them a frosted finish for decorating. Enjoy!

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