Gluten Free Almond Cranberry Cake

• 4 whole Large Eggs, Separated
• 1/2 cups Agave
• 1 teaspoon Vanilla Extract
• 1/2 teaspoons Baking Soda
• 1/2 teaspoons Salt
• 2 cups Almond Meal
• 1/2 cups Dried Cranberries
• 1/4 cups Sliced Almonds

1. Preheat the oven to 350 F. Line the bottom of a 9 inch springform pan with aluminum foil and spray the foil with cooking spray.
2. Add egg whites to a large bowl. Using an electric mixer beat the whites on medium speed until opaque, doubled in volume with soft peaks. Set aside.
3. In a separate large bowl, combine the egg yolks, agave, vanilla, baking soda, and salt. With an electric mixer, beat until the ingredients are combined. Add the almond flour or meal and beat on low speed until combined, about 1-2 minutes. Add cranberries and mix until combined.
4. With a rubber spatula, fold the egg whites into the mixture until just combined. Add batter to the springform pan and sprinkle with sliced almonds on top.
5. Bake, rotating halfway through, until the edges are light brown, 22-28 minutes. Remove pan from oven. Let cake cool for 15 minutes before removing it from pan. Cut into slices and serve warm or cold.
6. Recipe adapted from Project Foodie.

eggs, agave, vanilla, baking soda, salt, cranberries, ubc

Taken from tastykitchen.com/recipes/desserts/gluten-free-almond-cranberry-cake/ (may not work)