This Cranberry Cake is an easy one-layer vanilla cake with fresh cranberries, bright orange flavors and drizzled with a creamy dairy-free white chocolate drizzle making it perfect for the holidays! It's gluten-free, dairy-free, paleo, refined sugar-free with low carb & keto sweetener options.
Preheat oven 350 degrees F. Line a 9x13-inch rectangle cake pan, leaving a slight overhang.
In a large mixing bowl, beat together the eggs until smooth. Add the almond milk, maple syrup, melted coconut oil, orange juice, orange zest and vanilla and mix until smooth.
Place a fine mesh sieve over the bowl and sift in the baking soda, optional cinnamon, salt, almond flour and coconut flour. Mix until batter is combined. Fold in 1/4 cup of the cranberries.
Transfer batter to the pan, spread the top evenly using an offset spatula.
Top with remaining cranberries and bake in preheated oven for 35-40 minutes, or until toothpick inserted in the center comes out clean.
Remove from oven and allow to cool.
Meanwhile, prepare the white chocolate drizzle if using homemade.
Cut and slice into squares.