This is a festive cake to enjoy during the holiday season. It’s moist and perfectly sweet. You can layer it the way that we have, or keep it as two separate cakes!
Prep Time: 15 minutes
Cooking Time: 45 minutes
2 ½ cups almond flour
1 cup coconut flour
1 cup Swerve granulated sugar
2 teaspoons baking powder
¼ teaspoon fine sea salt
¾ cup unsalted butter, room temperature + 2 Tbs. to grease pan
5 large eggs, room temperature
8 ounces plain cream cheese, room temperature
1 teaspoon pure vanilla extract
½ teaspoon orange extract
1 tablespoon fresh orange zest
½ cup fresh cranberries
½ cup Swerve confectioners’ sugar
6 ounces plain cream cheese
⅔ cup heavy whipping cream
½ teaspoon pure vanilla extract
⅛ teaspoon fine sea salt
Preheat the oven to 350 F (175 C).
Mix the almond flour, coconut flour, Swerve granulated sugar, baking powder, and sea salt in a large bowl.
Mix the room temperature butter, eggs, cream cheese, vanilla extract, orange extract, and orange zest in a separate bowl with an electric mixer until well-combined and fluffy. Fold in the dry ingredients until everything is well-combined, then fold in the cranberries.
Grease two 8” round cake pans with butter. Pour half of the batter into each pan and make sure it is level.
Bake in the oven until the tops of each cake are golden in color and a toothpick pierced in each center comes out clean, or for about 45 minutes.
Remove from the oven and let the cakes completely cool on a wire rack. When cool, carefully flip them upside down out of the pan.
While the cakes are cooling, mix the frosting ingredients in a bowl with an electric mixer.
Frost one cake, then layer it with the second cake, and frost the second cake’s top.
Garnish with sprinkles and cranberries.
Serve between 12, storing any leftovers in an airtight container for up to 5 days.
Net Carbs: 20