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Paleo Cranberry Lemon Cake

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Paleo Cranberry Lemon Cake is a delish addition to the holiday! A perfect mixture of sweet & tart + made with healthy ingredients!

*Post updated 10/26/2022*

 

We created this paleo cranberry lemon cake recipe in 2014.  EIGHT YEARS AGO.  WOW.  The blog was just up and coming then and Rachel and I were college sophomores!

To date, this upside-down cake is still one of our most popular holiday recipes and I totally understand why.

 

First off, it’s pretty to look at.  The color of the cranberries and lemon just pops and makes you want to devour it.  Secondly and most importantly, it tastes amazing.

 Paleo Cranberry Lemon Upside Cake is a sweet addition to your holiday!  Perfect for breakfast or dessert, and made with nutritious ingredients!

I originally made this cake with the addition of lemon curd (which I totally recommend by the way), however, I didn’t have enough eggs to make it so I did without and it was still a 10/10.  I have also made it with the addition of drizzled white chocolate for extra sweetness! Whatever you do, it will be delicious, I promise!

Here is what you need to make this recipe:

 Paleo Cranberry Lemon Upside Cake is a sweet addition to your holiday!  Perfect for breakfast or dessert, and made with nutritious ingredients!

cranberries – fresh or frozen

lemon zest

maple syrup OR honey

coconut flour- no other flour works here!  Coconut flour is different in the way it bakes compared to other flours 🙂

canned pumpkin puree

almond milk or milk of choice

baking soda

pure vanilla extract

lemon juice

eggs

Optional – lemon curd, pecans and white chocolate

 

Paleo Cranberry Lemon Cake

Print Recipe
Servings 8

Ingredients
  

  • 3 cups of frozen or fresh cranberries
  • 2 tbsp lemon zest
  • juice of half a lemon
  • 1 tbsp honey OR maple syrup
  • 2-3 tbsp water
  • 3 eggs beaten
  • 1/4 cup milk non-dairy or dairy
  • 1/4 cup honey/maple syrup
  • 1/3 canned pumpkin can also sub 1/3 cup mashed sweet potato, 1 mashed banana or 1/3 cup applesauce
  • juice of half a lemon optional, it makes it have a more lemony taste!
  • 2 tbsp lemon zest optional
  • 1 tsp vanilla extract
  • 2 tsp cinnamon
  • 1/2 tsp baking soda
  • 1/2 cup coconut flour
  • Pecans option
  • Lemon Curd optional
  • melted white chocolate optional

Instructions
 

  • 1. Place cranberries, zest, lemon juice, honey and water in a small saucepan over medium heat and stir until the cranberries "pop" and create a compote, set aside. This step takes 5-10 minutes.
  • 2. In a medium size bowl, mix together eggs, milk, honey, pumpkin, lemon juice, lemon zest and vanilla. Mix well to combine.
  • 3. Add the cinnamon, baking soda and coconut flour to a small bowl. Mix until ingredients are combined then add flour mixtureto the wet ingredients. Mix well until a batter forms.
  • 4. Spray cooking spray on the bottom of a 9 inch cake pan or 8x8 pan. You can also line the pan with parchment paper.
  • 5. Spread Cranberry compote evenly on the bottom of the pan.
  • 6. Spoon the batter evenly on top of the compote.
  • 7. Bake at 350 degrees for about 30 minutes or until top is golden. Let cool and then take the cake out of the pan and carefully flip over so that the cranberry side is on top.
  • 8. Top with Lemon Curd, pecans and white chocolate,if desired!
  • *Adapted from Beauty and the Foodie

 

 

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 Paleo Cranberry Lemon Upside Cake is a sweet addition to your holiday!  Perfect for breakfast or dessert, and made with nutritious ingredients!

Want more cranberry recipes?  Check out these recipes:

Pumpkin Cranberry Skillet Cake is an easy and wholesome dessert, breakfast or snack made with real ingredients! Paleo, vegan, grain-free and gluten-free!

Pumpkin Cranberry Skillet Cake (paleo & vegan-friendly)

 

Paleo Cranberry Pumpkin Muffin Tops, because why waste the bottom when you can just eat the best part? So easy-to-make and are the perfect on-the-go breakfast or snack made with REAL ingredients! Also gluten-free with a vegan option!

 

Healthy Cranberry Muffin Tops ( paleo & vegan friendly)

Gluten-free Peppermint Brownies

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With christmas peeking behind the corner, I just couldn’t help myself getting into the christmas spirit a little early.  I always look forward to baking desserts for holiday parties, but this year things are going to be a tad different.  Instead of using tons of butter and unhealthy ingredients, my plan is create healthy clean eating recipes without my family evening knowing!  The same great taste but way less calories and tons of health benefits!  Peppermint is one of the official flavors of Christmas so what better way then to make healthy clean eating peppermint brownies?  Packed with loads of health benefits like fiber, vitamins, healthy fats and so on, you won’t know they are healthy!

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Gluten-free Peppermint Brownies

(adapted from Fit Foodie Finds)

  • 1 cup garbanzo bean flour (or any gluten-free flour)
  • 3 Tbsp. cocoa powder
  • 1/2 tsp. baking powder
  • 1 egg or 2 egg whites, beaten (or flax egg)
  • 1/4 cup agave nectar/maple syrup/honey
  • 1 Tbsp. coconut oil, melted
  • 1 tsp. peppermint extract (use 1 1/2 tsp if not using stevia)
  • 1/2 tsp. peppermint stevia
  • 1/2 tsp. vanilla extract
  • 1/2 cup dark chocolate chips, melted (can be vegan)
  1. Preheat oven to 350 degrees.
  2. In a medium bowl combine flour, cocoa powder and baking powder. Mix well.
  3. In a separate bowl combine egg, agave, coconut oil and extracts.  Combine well.
  4. Combine wet ingredients into dry ingredients, making sure to mix well and scraping sides of bowl to ensure evenly mixed.
  5. Add melted chocolate and stir batter well to evenly distribute chocolate.
  6. Spray cooking spray in a glass pan.  Spoon in batter and spread evenly throughout pan.
  7. Bake for about 20 minutes, or until done.
  8. Enjoy!

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Health Benefits

  • All-natural
  • No preservatives
  • No processed sugar
  • Refined sugar-free
  • Healthy fats
  • Full of fiber
  • Clean ingredients
  • Gluten-free
  • Dairy-free(if using dairy-free chocolate)
  • Vegan
  • Vegetarian
  • Tons of antioxidants and vitamins

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Healthy Pumpkin Apple Butter

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I am totally obsessed with all kinds of fruit butters, peach, pear, apple, pumpkin, you name it, I love it. But the downside of these sweet condiments is that many of them contain more than fruit, they contain sugar and other additives, with the exception of Kauffman’s.

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They can also be pricey, reaching up to 4-5 dollars for a small jar. Good thing I decided to make my own, not only is it healthy, clean and no sugar added, It’s dirt cheap as well. This butter is the perfect topping to almost anything, toast, waffles, pancakes, ice-cream, yogurt (I Love mixing it into plain greek yogurt!)

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Pumpkin-Apple Butter

  • 1 cup pumpkin puree
  • 1 baked apple (chopped then cooked in microwave for 3-4 minutes or until soft)
  • 2 tsp cinnamon
  • 1 1/2 tsp Nunaturals stevia simple syrup or 1 tbsp maple syrup, honey, agave

1. Place all ingredients in a small sauce pan over medium-low heat

2. Constantly stir and keep on the stove for 10 minutes 

3. Take off stove top after mixture is hot, let cool and place in a mason jar, if desired

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Be sure to check other amazing meals at Peas and Crayons!

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