Cranberries have long been touted to be an effective anti–inflammatory and because I was celebrating my dad’s birthday, I thought it only fitting that I bake something with a few cranberries…
It’s really only this time of year that I’m able to take advantage of the abundance of cranberries. I love baking with cranberries because it gets me in the spirit of the holidays, but on the health side of things, cranberries are good for easing your arthritis symptoms, too. Arthritis tends to run in my family (and kick in at an early age, too) so I like to do what I can to combat that with my lifestyle choices, like eating cranberries.
Cranberries are packed with powerful antioxidants that help to protect your body against inflammation and free radicals (i.e. those molecules that can damage cells and organs). Cranberries essentially turn off the inflammation signals making them an exceptional part of your diet.
Like I mentioned, arthritis is in my family, so when I was asked to bring a dessert for my Dad’s birthday, I came up with this grain-free and oh-so-delicious Lemon Cranberry Bundt Cake with a Creamy Lemon Glaze. Enjoy!
- 2 cups Tigernut Flour
- 2 cups cashew or blanched almond flour
- 1 Tablespoon baking powder
- 3 eggs (Vegan substitute: 1/4 teaspoon cream of tarter, 3 Tablespoons aquafaba and whipped with maple syrup)
- Juice of one half lemon; plus zest!
- 3/4 cup cashew milk (reserve the pulp or cream for the glaze)
- 3/4 cup maple syrup
- 1/4 cup applesauce
- 1 cup raw cranberries
- Lemon Cream Glaze recipe below
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Preheat the oven to 350°F and liberally grease a bundt cake pan with coconut oil. In a large mixing bowl, thoroughly combine dry ingredients; set aside.
In a small mixing bowl whisk together the remaining ingredients (omit the cranberries). Carefully stir your liquid ingredients into the dry mixing bowl. Stir together. Add remaining cranberries and stir.
Pour the batter into your prepared bundt pan and bake 35-45 minutes. When finished, allow the cake to cool for 45 minutes.
Lemon Cream Glaze
- 1/2 cup cashew cream (not cashew butter)
- 2 Tablespoons non-dairy milk
- 2 Tablespoon coconut oil (softened)
- 2 Tablespoon lemon juice
- stevia to sweeten
Stir together ingredients. Drip glaze over bundt cake as you’d like.
Now enjoy this anti-inflammatory dessert!… good for breakfast too 🙂