Wow lot’s of Cs in that title. In the time that people are probably starting on new diets, I’ve decided to lure you with a cake. But please do allow for an explanation.
I’ve recently discovered my new favorite ingredient, coconut flour. It looks nearly exactly like flour but with an ivory-ish ting and is super full of fiber (hello cellulose!). The only problem is that it also soaks up a lot of water (like a ton, no joke) which makes developing recipes kinda difficult. However, this also means that a little bag of coconut flour will go a really long ways. It’s also gluten free which means more people can enjoy it 😉
Also, things that use coconut flour don’t really taste like coconut (coconut haters rejoice! -but let’s be serious, why are you still here if you hate coconut???) and if you really want to intensify the flavor, sprinkle on some toasted coconut or use coconut oil instead of butter.
Plus, there’s cranberries in there! Who said cranberries were only for holidays? They’re wonderful in this cake, giving it a little tartness to balance the sweetness of the cake and crumble 😀
// Coconut flour cake adapted from here.
// Feel free to omit cardamom if you don’t like it / don’t have it.
// If you can’t find cranberries / don’t have it / don’t want to buy it, jam can be used in place of the cranberry topping.
Preheat the oven to 350 F.
Line the bottom of a 6-8 inch round pan. Grease the sides.
Mix the ingredients for the cake together in a large bowl. Pour into the prepared pan.
Blend all the ingredients from the cranberry topping together in a food processor until chopped and the juice slightly starts to come out. Spread this on top of the batter.
In a small bowl, combine all the ingredients of the oat crumble and crumble over the batter and cranberry topping.
Bake for 35-50 minutes, until golden and a toothpick comes out clean.