Cranberry Orange Coffee Cake

Prep Time: 15 mins

Cooking Time: 45 mins

Total Time: 1 hr

2 cups blanched almond flour (almond meal will not yield the same and the best results)
1 cup toasted quinoa flour
2 teaspoons baking powder
2 teaspoons cinnamon
A pinch of sea salt
1/2 cup melted coconut oil
3/4 cup Madhava honey
1/2 cup dried cranberries
2 tablespoons freshly squeezed orange juice
3 large eggs at room temperature (use flaxseed meal in case of a vegan option)
1 teaspoon pure vanilla extract
Zest of 1 orange

Preheat the oven to 325 degrees F. Grease a bundt pan with coconut oil and set aside.
Whisk together all the dry ingredients in a small mixing bowl. Set aside.
In a larger mixing bowl, beat coconut oil, honey and orange juice together until combined. Add eggs (or flaxseed meal) and vanilla and whisk until smooth.
Add dry mixture into the wet in three additions, mixing well after each.
Fold in orange zest and cranberries.
Pour batter into the prepared pan, tapping on the counter to release any air bubbles.
Bake on center rack for 35 – 45 minutes until a toothpick inserted into the center comes out clean.
While the cake is baking, make the cranberry sauce by combining all ingredients into a small saucepan. Bring to a boil then reduce to a simmer and let it simmer until cranberries have broken down and mixture has begun to thicken. Set aside until the cake is done baking.
When the cake is done, remove it from the oven and let it cool in the pan for 15 – 20 minutes. Carefully flip over and release. Let cool completely before slicing.
When ready to serve, top with a dollop of cranberry sauce and enjoy.