This Paleo Cranberry Bliss Cake is a delicious grain-free and dairy-free treat! Paleo, vegan and gluten-free this cake is a delicious balance of sweet and tart.
I love it when a plan comes together! [name that movie]
Ok so truth be told this paleo Cranberry Bliss Cake was not my actual intention for this recipe but I have no issues with admitting my mistakes. Especially when they turn out this well. Yumm.
So in case you hadn’t guessed, this recipe was originally supposed to be a grain-free version of Starbuck’s Cranberry Bliss Bars. Well, I got the cranberry bliss part right but this ended up as more of a cake than a cookie bar, so I felt like I couldn’t really call them a re-make of the cranberry bliss bar. Sissy had the genius idea to simply call them Cranberry Bliss Cake – so that’s what I went with!
Seriously, sometimes naming recipes is the hardest part of blogging 😉
Truthfully the hardest part is not eating the entire batch before getting in the photoshoot.
I actually had planned on prepping this recipe to go live next week but as I sat down at my desk yesterday evening I started to think – why on earth would I post a delicious, Christmas-table worthy cake after Christmas? I know, sometimes I really don’t think things through very well.
Thankfully I scrambled to get this cake prepped and ready and [with no major meltdowns!] I am able to share this delicious recipe with you all today. It’s times like this that I actually like it when Ninja goes out of town – if he had been home there is no way I would’ve sat in front of my computer all night scrambling to get this post ready! Of course I would rather have him here with me, but I think you get what I’m trying to say 😉
Talk about a test of willpower!
Believe it or not, I also had to fight back Daddy with this paleo cranberry bliss cake. It must be his love for cranberries [or maybe it’s cake] but his eyes lit up when I told him that I was making these beauties. He then made sure to ask me when the photoshoot was going to be, that way he could snatch a few afterwards 😉 And in case you were wondering, this paleo cranberry bliss cake got two thumbs up from Daddy – which means it must be good!
I think the best part about this cake is that it isn’t overly sweet. While the recipe does contain sugar the cranberry sauce on top really contrasts it well and keeps this recipe from being too sweet. And then there is the whole paleo, dairy-free, vegan and gluten-free thing. I swear to you that I don’t think Daddy even realized that the “frosting” on top was not a butter frosting but rather coconut cream. How awesome is that?!
And I must say, if there ever was a cake to scream Christmas it would be this paleo Cranberry Bliss Cake. I mean just look at it!
The other great thing about this cake is that you really could use any cranberry sauce. Do you have some leftover from Christmas dinner that needs to be used up? Spread that stuff on top of these bars! And with cranberries being in season and so cheap right now, I would suggest you stock up on them and freeze them for when the craving for this cranberry bliss cake hits – because trust me, that craving will come!
And while I sliced this cake into bars to resemble traditional cranberry bliss bars, feel free to cut this cake into squares, Christmas trees, stars – whatever tickles your fancy 😉 I’ve actually been thinking about turning these bars into a cake by actually baking it in a round pan, so if you try it that way be sure to let me know!
- 2 cups almond flour
- 1 tablespoon tapioca flour
- 3/4 cup coconut sugar
- 1 teaspoon ginger
- 1 teaspoon cinnamon
- 1/4 teaspoon baking soda
- 2 flax eggs
- 1/2 cup coconut oil, softened
- 1 can coconut cream
- 1/4 - 1/2 cup maple syrup
- 3 cups fresh cranberries
- 1 cup all natural orange juice
- 1/4 - 1/2 cup maple syrup
- orange zest, optional
- Preheat the oven to 350 degrees. Line an 8x8 baking dish with parchment paper.
- In a bowl, mix together the flax eggs, coconut oil and sugar until smooth.
- Add almond flour, tapioca flour, ginger, cinnamon and baking soda. Beat until batter is lump free. Pour into baking dish and bake for 20-25 minutes.
- While bars are baking, place cranberries and orange juice into a small pot. Simmer over medium heat until berries pop and thicken, roughly 10 minutes. Stir in maple syrup and set aside.
- In a bowl, whip together the coconut cream and maple syrup until smooth. Set aside.
- Once bars have cooked and cooled, spread coconut cream over top followed by cooled cranberry sauce. Sprinkle with orange zest, if desired.
- If not vegan, go ahead and substitute eggs for the flax.
Have you ever had a recipe turn out to be something totally different than what you originally planned?