Gluten-Free Whole Grain Cranberry Coconut Cream Cake Recipe
Every November fresh cranberries start showing up at all the grocery and health food stores. Up until now I had always passed them by because I once, maybe like 20 years ago, ate a cranberry and disliked it. I never even ate cranberry sauce at Thanksgiving because I had only seen it served out of a can. So I wrote off cranberries as a big "nope."
I'm revisiting old decisions these days so I decided to give them an honest try. I flipped through some of my vintage cookbooks and was inspired by a recipe in my 1967 copy of the cookbook Maine Forestry Wives' Favorites. The original recipe uses wheat flour, pecans, no milk, only water and not enough of it to develop a proper cake batter. I adapted it to make it with my own gluten-free flour blend, used coconut milk instead of just water, adjusted the amount of fluid, baking time, leavening agents and oven temps. I left the nuts out simply because I didn't have any on hand but it doesn't need them. However, I think adding them next time would make it more decadent.
The So Delicious Culinary Coconut Milk in my recipe is a mildly diluted coconut cream which differs from the typical coconut milk beverage which is usually very watered down, contains Xanthan gum (yuck) and has around fifty calories. The culinary version is 140 calories per 1/3 cup. It's a nice creamy full fat-version to use in place of milk.
Gluten-Free Whole Grain Cranberry Coconut Cream Cake
1 cup Bob's Red Mill oat flour (480 calories)
1 cup Maine Acadian Light Buckwheat flour (535 calories)
1 cup unbleached organic cane sugar (720 calories)
1 large egg (70 calories)
1 tsp salt
2 tsp baking powder
1/3 cup So Delicious Culinary Coconut Milk (140 calories)
2/3 cup water
2 tbsp melted butter (200 calories)
1 cup fresh cranberries (45 calories)
Sift the flours, leaving agents and salt into a large mixing bowl. In a separate bowl pour in the melted butter, water and coconut milk and mix together. Add the egg and hand whisk the wet ingredients before adding them to the dry ingredients. Add the cranberries and mix all of the ingredients together. Pour into an greased 8" cake pan and bake in a preheated 300 degree oven for one hour, then turn the oven up to 350 and bake another fifteen minutes. Let the cake cool for about ten minutes before removing from the pan and place it on a cooling rack. Dust with confectioner's sugar if desired.
I wasn't sure if I'd like this because of my life-long bad attitude towards cranberries.
I love this.
Because of the prolonged baking time the cranberries soften. The cake itself is moist, not overly sweet but enough to compliment and balance the tartness of the cranberries. The butter and coconut cream add a delightful rich flavor while the cake texture is light. I may make this with nuts next time and *maybe* even use two cups of cranberries!
Makes 8 slices with 270 calories each piece.
What's YOUR experience with cranberries? Will you be cooking or baking with them this holiday season?