Orange and Cranberry cake (Sugar-free and Gluten -free)
By Simran Dhanju
As we head into the New Year, many people adopt the ‘new year, new me’ approach. So why not make some healthier choices when baking such as sugar-free and gluten-free recipes. Packed full of antioxidants, the humble cranberry should be long celebrated, year-round.
We have something perfect lined up; our Zesty Orange and Cranberry Loaf. This Low Carb, fruity and zesty Cranberry Orange Loaf gets topped off with a perfect sweet yet sugar-free icing. It’s so moist, delicious, and perfect with a cup of hot coffee. Enjoy this cranberry orange loaf for dessert, breakfast, or a sweet snack!
150g unsalted butter, room temperature
280g / 1 1/2 cup Erythritol sugar
3 eggs, room temperature
2 1/4 cup Almond meal
1 cup rolled oats, ground into flour
1 tbsp +1/4 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
2 large navel oranges, zest and juiced
1 tsp vanilla essence
1/3 cup dried cranberries
100g butter, room temperature
1 tbsp orange zest
200g agave sugar, powdered
2 tbsp cornstarch
1/4 cup almond milk, room temperature
1/2 tsp vanilla essence
1 navel orange, sliced and quartered
Fresh rosemary sprigs
Handful of fresh cranberries, some cut in half
- Preheat the oven to 180°C. Grease and line a large baking loaf pan with parchment paper which should be overhanging an inch from both longer sides. Clip the overhanging paper with wooden pegs to stop them falling on top of the raw batter in the oven.
- Zest the two oranges and juice them.
- In a bowl, sift the almond flour, oats flour, baking powder, baking soda and salt. Keep aside .
- In a stand mixer bowl, fitted with paddle attachment, beat the butter and erythritol sugar on medium high speed until creamy and fluffy.
- Add eggs, one at a time and beat for 2 minutes until combined. Add 1/3 cup orange juice, 1 tablespoon of orange zest and vanilla essence. Beat for another minute.
- Add half the sifted dry ingredients to the wet mixture. Keeping the mixer on low speed, mix for few seconds until just combined. Add the rest of the dry ingredients and mix on low speed again until just combined. Do not over beat.
- Fold the dried cranberries in the batter and pour into the prepared pan. Bake in pre-heated oven for 55-60 minutes or until fully baked. Turn the loaf pan once halfway through baking. Check the cake after 45-50 minutes, if you feel the surface of the cake is golden brown already and your cake is still raw from the center, using the oven mitts cover it carefully with aluminum foil to stop it from burning and let it bake further until completely baked. Keep checking every 5 mins inserting the skewer as each oven is different.
- Let the cake sit in pan for 40 minutes to an hour before removing on the wire rack to cool completely.
- For frosting, sift agave sugar and cornstarch through a fine sieve and ensure there are no lumps.
- Using a handheld mixer or stand mixer, beat the butter until soft and creamy. Add sifted sugar mix and beat on medium speed until fluffy and pale. Add vanilla and almond milk, mix again on medium speed until soft and well combined. Don’t overwork as the butter may separate.
- Gently fold in the orange zest and spread the frosting on top of the cooled cake. Decorate with orange quarters, fresh cranberries and rosemary sprigs.
Prep Time: 20 minutes
Bake Time: 60 minutes
Passive Time: 2 hours
Serves: 12-16 slices
- Erythritol sugar is an alternative sugar derived from sugar alcohols and is a good substitute for the regular sugar to keep your GI index in check.
- This recipe is suitable for people who are diabetic, allergic to gluten or following a Keto diet.
- Erythritol is used slightly more than the regular sugar because of its sweetness levels. So the ratio is, 1 cup regular sugar = 1 1/3 cup erythritol. It’s sugar level is generally 70% of the regular sugar. Hence, if you are using the above recipe and replacing it with regular sugar, please check the ratio and use accordingly.
- Monk fruit sugar or xylitol sugar can also be used instead of erythritol as a replacement for regular sugar. You may also combine the two sugars to sweeten the cake.
- You can enjoy this cake without frosting as well but the frosting makes it extra moist and gives it a depth of flavour and looks pretty with garnish at the same time.
- To make frosting, you may also use erythritol sugar instead. Blend the erythritol sugar into powder before using it for frosting.
- The cup measures used in the recipe above contains 250ml in a cup. Hence 1 cup = 250ml. Please use correct measurements for best results.
- Please ensure all your ingredients are at room temperature as it makes a huge difference in the texture of your cake and frosting.
- Cake can be kept for up to a week in an air tight container in the refrigerator.