Difficulty: Slightly technical
For the Batter:
3/4 c. all purpose flour
1/4 c. almond flour
1/2 c. aquafaba
1/4 c. coconut sugar
1 tsp apple cider vinegar
1 tbsp canola oil (cannot sub with coconut oil)
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp liquid stevia
For the Fruit Layer:
1 heaping tbsp coconut sugar
1 small orange, peeled and sliced
1 c. fresh cranberries
First grease and line the bottom of 1-8" cake tin with parchment paper. Set aside.
In a bowl sift together the flour, almond flour, baking soda and baking powder. Set aside.
In a large mixing bowl combine the aquafaba and apple cider vinegar, start whipping with a beater on a low speed. Once the mixture becomes foamy increase the speed to medium/high. Whip the mixture until stiff peaks form, roughly 10 minutes.
Then gradually add in the coconut sugar one tablespoon at a time. Beat until all the sugar is dissolved and the mixture is thick and glossy, roughly 5 minutes. Keeping the mixer running, slowly drizzle the oil in and beat until incorporated. Finally add in the stevia and beat for another minute.
Next preheat the oven to 350f.
With a spatula, add in half of the sifted flour mixture. Gently fold the flour into the aquafaba, taking extra care not to over fold. You want to try and keep as much air or "height" as possible in the mixture. Repeat this step by folding in the other half of the flour until it all gets incorporated.
To assemble your cake, start by sprinkling the coconut sugar evenly on the bottom of the cake tin. Next, arrange the orange slices on top of the sugar in what ever pattern you like, make sure not to overlap. Then fill in the remaining spaces with the cranberries. Gently add the aquafaba mixture on top and spread evenly. Pick up the cake tin and lightly tap the bottom on the counter twice, this will knock out any air bubbles. Place your cake in the oven and bake for 25-30 minutes or until a toothpick comes out almost clean.
Remove your cake and let it cool for five minutes. To remove it from the pan, run a knife along the interior edge to ensure it doesn't stick. Then place a plate face side down on the top of the cake tin. In one smooth motion, flip the cake tin and plate over together. Your cake should land on the plate and you can lift up the tin.