This Cranberry Christmas Cake is a delicious soft vanilla cake filled with fresh cranberries and served with a warm buttery sauce making it perfect for the holidays! It's gluten-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.
Add the baking soda and salt. Place a fine mesh sieve over the bowl and sift in the 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 buttery sauce, if using.
Combine the ghee, maple syrup and coconut cream in a small saucepan over medium heat, while continuously stirring.
Once melted, turn up the heat and boil for one minute, until thick and bubbly. Remove from heat and stir in the vanilla. Pour hot sauce over warmed cake.Top with sugared cranberries (optional).