Cranberry-Orange Cakey Bread

  By cheferinsimoneuncooked  

December 1, 2016

  • Prep: 45 mins
  • Cook: 45 mins



2 9x3 nonstick bread pans greased with coconut oil and lined with parchment paper

High-speed blender


4 cups almond flour

1 cup coconut flour

4 tsp baking powder

2 tsp baking soda

1/4 tsp fine sea salt

1/2 cup packed fresh coconut meat (can be from a Young Thai Coconut or found in freezer section)

1/2 cup melted coconut oil

1 cup liquid sweetener(I used maple syrup)

3/4 favorite unsweetened vanilla plant milk

2 Tbsp vanilla extract

1 Tbsp organge zest, packed

1 1/2 cups fresh cranberries


1Preheat oven to 350.

2In medium mixing bowl combine all dry ingredients: almond flour-sea salt and mix well.

3In blender blend coconut meat, oil, liquid sweetener, plant milk, vanilla & orange zest on low speed until combined.

4Pour wet ingredients into dry and mix well with a spatula without over stirring. *Note* This is a very light and fluffy mix and has a much different texture than traditional cake/bread batter so don't be alarmed!

5Gently fold in cranberries and evenly disperse batter among the two loaf pans. Press batter into pans with spatula and spread the tops evenly.

6Bake for about 30 minutes and then lightly tent with foil to prevent more browning and bake another 15 minutes. Make sure a toothpick comes out dry when inserted in the center of the cake to know they are cooked.

7Cool pans on cooling rack for AT LEAST an hour! These are very delicate and will break in half if taken out of pans too prematurely. If you can, let them cool 2 hours. When ready, take a butter knife and run it along the outer edges and then carefully flip pan onto the cooling rack and the cake should slip out nicely. Flip cake right side back up. Cut into desired pieces and enjoy!


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