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Gluten-Free Cranberry-Orange Beanie Cake

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“An accidental recipe, resulting from what I like to call, "The Great Beanie Brownie Experiment". I prefer fudgy brownies and while this recipe had great flavor, texture and was quite moist for gluten free, the final result was a little too cakey for me to call a brownie. I put some frosting on top, and we enjoyed it as a snack cake! I forgot to add the cranberries into the batter, so I just sprinkled them onto the icing, but I'm posting the recipe here as I had intended it to be made. :)”
READY IN:
40mins
SERVES:
16
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F and lightly spray 8x 8 baking dish with non-stick cooking spray.
  2. Combine first 10 ingredients in a food processor (or blender), until smooth. Stir in cranberries with a spoon.
  3. Pour into prepared baking dish and bake for 30 minutes, or until a toothpick inserted in center comes out clean.
  4. Cool on wire rack.
  5. To prepare frosting: In small bowl, beat together butter and powdered sugar. Add the orange juice and extract and beat well to combine. Add milk or more orange juice, a teaspoon at a time, if necessary to get a spreading consistency. Spread over cooled cake, slice and enjoy!

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