14
Dec

Cranberry Chocolate Gingerbread Cake

cranberry choc gingerbread main

 

Have you seen my new online cooking classes yet? Make sure to watch the trailer to see what they’re all about!

Cranberry. Gingerbread. Dark Chocolate. That’s a lot of different holiday flavors in one cake, but I assure you they come together to create the quintessential Christmas taste. You may notice in the ingredient list that there is no molasses, which you would typically see in gingerbread, but I have recreated the tastes with the use of low-glycemic coconut sugar, pure maple syrup, and a hefty dose of ginger.

I have a hard time digesting high levels of free-fructose, so I typically stay away from molasses despite it’s high mineral content and health benefits. To understand different types of sugars and why I tend to use raw honey, pure maple syrup, and coconut sugar take a look at this article from Mark Sisson.

I love this time of the year. Baking in my kitchen and creating new recipes with the seasonal flavors is one of my most favorite traditions. Sadly, this year I have not had nearly as much time as I would have liked to create and share recipes with you, but this one is surely a winner and can even be made into mini loaves to make and distribute with love to your friends and family. It’s moist, full of flavor and easy to prepare. Make a small jar of my chai tea concentrate to go with it, and you have the perfect homemade gift!

*Note – if you plan to serve cranberry compote over top of the cake, you will need to double the amount used in step 2 and reserve half of it when you do the swirl.

If you really like the flavor of molasses and want to include it in this recipe, you could probably substitute the 1/4 cup of maple syrup in the batter for molasses.

SHARE THIS POST
Share on FacebookTweet about this on TwitterPin on PinterestShare on RedditGoogle+Digg thisBuffer this pageEmail to someone

Cranberry Chocolate Gingerbread Cake

AUTHOR: Danielle Walker - AgainstAllGrain.com

SERVES: 10

PREP TIME: 20 mins

COOK TIME: 30 mins TOTAL TIME: 50 mins

Ingredients:

Instructions:

  1. Preheat oven to 350 degrees F. Lightly grease a 9-inch cake pan with coconut oil or butter and fit a circular piece ofparchment paper at the bottom of the pan.
  2. Cook the cranberries and ½ cup of maple syrup in a small saucepan set over medium-high heat for 10 minutes, until the berries have popped. Mash them slightly with the back of a spoon. Remove from heat and set aside.
  3. Meanwhile, in another small saucepan, melt the butter, remaining ¼ cup maple syrup, and ½ cup coconut crystals until the sugars are dissolved, about 10 minutes over medium heat. Remove from heat and set aside.
  4. Add the 4 eggs, unsweetened almond butter or sunflower butter, coconut flour, unsweetened cocoa powder, ginger, lemon zest and juice, vanilla extract, baking soda, cinnamon, sea salt and cardamom to a blender or food processor. Blend for 30 seconds on high until fully combined and smooth.
  5. Add the melted butter mixture and blend again for 30 seconds.
  6. Pour batter into prepared cake pan.
  7. Drop spoonfuls of the cooled cranberry compote and chocolate chunks all around the pan, then swirl with a knife until mostly incorporated.
  8. Bake for 30 minutes, until a toothpick comes out clean.
  9. Cool on a wire rack for 1 hour before serving. Store leftovers tightly wrapped in the refrigerator.
  10. Serve with additional cranberry compote and coconut milk whipped cream if desired. Note: You will need to make a double batch of the cranberry compote if you plan to serve it overtop.

 

* indicates required

  • Michele Cady

    An absolutely delicious cake! I did decide to use molasses in place of the maple syrup, and I baked it in a bundt pan. The original plan was to have some whipped cream on hand, but time ran away from me and I served the cake as is. A big hit! Thank you for the recipe.

  • Trisha

    I made this for a holiday celebration with my family and it was delicious! Turned out perfectly and was a great ending to our meal! Yummy!

  • Diana

    I made this last night and it turned out absolutely delicious-so light and fluffy. My non paleo parents did not even suspect it had no flour in it. The combination of different flavors is really something to die for.
    I will definitely make it again. Thanks, Danielle for all your great recipes.

  • brandi

    I don’t do sugar – honey or otherwise – and I’m wondering what a good sub would be in your recipes as I’m guessing the honey does some textural magic. I use stevia/xylitol so I can get the sweet taste, but curious on the about of liquid/binding/etc. the honey gives.

    Any suggestions would be great!

    Love your cookbook, use it ALL the time!!!

    • Against All Grain

      I have not tried it, so I really don’t know. I don’t use stevia or xylitol. :)

  • Mollie

    The “melted butter mixture” makes an excellent caramel sauce! The first time I made this cake I forgot to add it in step 5 and ended up drizzling it over the top once it was baked. Yum! (The cake was a bit dry without it inside….but I found a yummy caramel sauce by mistake!)