Orange Glazed Cranberry Cake

Orange Glazed Cranberry Cake

Yield: 16 slices
Serving size: 1 slice

Ingredients for Cake

Ingredients for Glaze


  1. Preheat oven to 325 degrees Fahrenheit.
  2. Generously oil the sides and bottom of a 9-inch springform pan.
  3. In a large bowl, whisk together the almond and coconut flours, whey protein, baking powder, and salt.
  4. In a separate large bowl, beat the butter and sweetener together with an electric or hand mixer until smooth. Beat in the eggs, one at a time, followed by the sour cream, orange extract, orange zest, and chopped nuts.
  5. Gradually stir in the almond flour mixture, followed by the nut milk, mixing well to combine all ingredients until a smooth batter is formed.
  6. Pour approximately half of the batter into the prepared baking pan. Spread the cranberry sauce in an even layer over the batter. Pour balance of batter over cranberry sauce and distribute batter evenly over the top. 
  7. Bake 40 to 50 minutes, until edges of the cake are separated from sides of the pan and the top is golden brown. Note: the center might be slightly soft, but the cake will continue to cook after removing from oven. Take care not to over bake!
  8. Allow to cool for at least 30 minutes before removing the sides and adding the glaze. 
  9. To make the glaze, stir together the powdered sweetener, cream, extract, and zest until smooth. Drizzle or spread over cooled cake.
  10. Optional: Sprinkle additional chopped nuts over the top.

Orange Glazed Cranberry Cake - Nutrition Label

Mary Paley

Fearless Dietitian; 30+ years as a professional dietitian; Master’s Degree in Nutrition and Dietetics at the MGH Institute of Health Professions; Lead research dietitian for several major pharmaceutical companies; Currently focused on health and wellness and the benefits of ketogenic diets for both obesity and diabetes management. MS, RDN, CDE, LD/N

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