Directions
- Preheat oven to 325 degrees F. Grease a bundt pan with coconut oil and set aside.
- Whisk together dry ingredients in a small mixing bowl. Set aside.
- In a larger mixing bowl, beat coconut oil, Madhava Natural Sweeteners Organic Pure & Raw Honey and orange juice together until combined. Add eggs and vanilla and whisk until smooth.
- Add dry mixture into wet in three additions, mixing well after each.
- Fold in orange zest and cranberries.
- Pour batter into 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 cake is baking, make the cranberry sauce by combining all ingredients into a small sauce pan.
- Bring to a boil then reduce to a simmer and let simmer until cranberries have broken down and mixture has begun to thicken. Set aside until cake is done baking.
- When cake is done, remove from the oven and let cool in 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.
This recipe was brought to us by Simply Quinoa.
