Decadent chocolate cranberry cake Recipe Gluten-free, Dairy-free, Organic - Cuisine l’Angélique

Ingredients

• 185 g (1 1/3 cups) all-purpose flour
• "La Merveilleuse"
• 10 ml (2 tsp) baking powder
• 1 ml (1/4 tsp) salt
• 2 large eggs (110 g)
• 145 g (2/3 cup) cane sugar
• 125 g (1/2 cup) plant-based milk substitute*
• 100 g (1/2 cup) light olive oil
• 5 ml (1 tsp) vanilla extract
• 3,5 ml (3/4 tsp) almond extract
• 50 g 70% dark chocolate , roughly chopped
• 65 g (2/3 cup) fresh or frozen cranberries
• 45 g (1/3 cup) raw almonds, finely chopped or sliced