Gluten-Free Cranberry Orange Almond Flour Pound Cake

Ingredients

• 150 g Almond flour
• 50 g Tapioca starch
• 5 tbsp Baking powder
• 2.5 tsp Baking soda
• 1.5 tsp Salt
• 3 piece(s) Eggs
• 80 g Erythritol
• 60 ml Coconut oil
• 60 ml Orange juice
• 6 tbsp Orange zest
• 5 tbsp Vanilla extract
• 100 g Cranberries
• 5 cup Almond flour or tapioca starch

Instructions

1. Preheat the oven to about one hundred seventy-five degrees Celsius.
2. Line a nine-by-five-inch loaf pan with parchment paper, or grease and flour it to prevent sticking.
3. Toss the cranberries with a little almond flour or tapioca flour until evenly coated.
4. In a large bowl, mix the almond flour, tapioca flour, baking powder, baking soda, and salt until well combined.
5. In another bowl, beat the eggs, then whisk in the erythritol until the mixture turns pale and fluffy.
6. Add the melted coconut oil, orange juice, orange zest, and vanilla extract, and mix until smooth.
7. Add the wet ingredients to the dry ingredients in two additions, folding just until no dry flour remains.
8. Fold in the coated cranberries.
9. Pour the batter into the pan and smooth the top.
10. Bake until a toothpick inserted in the center comes out without wet batter.
11. Let cool in the pan for a while, then remove and cool completely on a wire rack.

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