Mini cranberry cakes for the holidays! Really great for gifting around the holidays if you’re into that. These are mini-cakes, or cupcakes, depending on what kind of tin you make them in. I use a type of mini bundt.
I fell in love with these cakes right away. They’re very Christmassy despite not having any of the strong spices usually associated with holiday sweets, and the cake itself is light and delicate.
Definitely make the glaze, but don’t add it until right before serving. If you throw the glaze all over and then try to store them, they’ll fall apart when you try to eat them and you’ll have crumbs everywhere.
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Little Cranberry Citrus Holiday Cakes
- 1 cup kamut flour*
- ¼ cup almond meal
- ¼ cup sliced almonds
- 1 tablespoon arrowroot powder
- 2 teaspoons baking powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup olive oil
- ½ cup maple syrup
- ¼ cup lemon juice*
- 1 teaspoon pure vanilla extract
- ½ cup cranberries fresh or dried*
Maple Citrus Glaze
- ¼ cup maple syrup
- ¼ cup coconut cream*
- ¼ cup lemon juice
- ½ teaspoon arrowroot powder
- ¼ teaspoon vanilla powder
- Zest of a lemon
- Preheat the oven to 190°C (375°F) and grease a cupcake or mini bundt tin.
- In a large bowl, mix the flour, almond meal, sliced almonds, arrowroot, baking powder, baking soda, and salt. Make a well in the centre of the bowl.
- In a medium bowl, whisk the olive oil, maple syrup, lemon juice, and vanilla until fully combined. Pour this into the well in the dry mixture, and gently mix with a wooden spoon until just combined. If you over mix, they may become tough. Fold in the cranberries.
- Add an equal amount of batter to each of the prepared tins. Bake for 18-20 minutes, or until a toothpick comes out clean.
- Cool for ten minutes on a rack in the tins before removing to let cool completely.
Maple Citrus Glaze
- Add everything to a bowl and whisk until it becomes lighter and creamy. Serve with the cooled cakes.
- Top with extra cranberries and toasted almond slices for extra prettiness.
2. Lemon or orange both work well. I prefer lemon and cranberry, but use whichever you like.
3. Fresh cranberries will add more tartness, and dried will make a sweeter cake.
4. Scoop the cream from the top of a can of coconut milk.