INGREDIENTS
3 cups
almond flour
1 tbsp
coconut sugar
1/2 cup
palm shortening (or grass-fed butter if desired, if not vegan)
6 tbsp
pure maple syrup
1/2 tsp
baking soda
1/4 tsp
baking powder
Salt
1 tsp
vanilla Extract
1 cup
dried cranberries
1/2 tsp
ground ginger
1 tsp
orange extract
1 1/2 cups
raw cashews (soaked in water for at least 4 hours, drained)
1/2 cup
coconut cream (ONLY the solid part of the coconut cream, very important)
2 tbsp
coconut oil (at room temperature)
6 tbsp
pure maple syrup
2 tbsp
fresh lemon juice
1/2 tsp
apple cider vinegar
2 tsp
vanilla extract
1/2 tsp
orange extract
1/2 cup
dried cranberries (chopped)
1/4 cup
frosting (reserved)
high-speed blender
13
x9" baking pan