Another fantastic recipe from the Levana Cooks newsletter. Levana Kirschenbaum is the author of the cookbook, Levana Cooks Dairy-Free!

PUMPKIN CRANBERRY CAKE

2 cups dark agave syrup
3 cups canned pumpkin, unflavored
4 eggs
2 tbsps grated orange zest
1 tbsp cardamom
 
3 1/2 cups spelt flour
1 cup ground almonds
2 cups cranberries, fresh or frozen, coarsely chopped in a food processor
1 tsp. baking powder
2 tsp. baking soda
1/2 tsp. salt

Preheat the oven to 350 degrees.
 
Mix the first set of ingredients in a bowl. Mix the second set of ingredients in a second bowl. Combine both mixtures with a spoon. Pour into a greased tube pan, or 2 loaf pans, or 20 muffin molds. Bake one hour (start with 45 mn for muffins), or a little longer, until a knife inserted in the center comes out clean.

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