My apple upside down cupcakes fared so well in the fridge (I actually think it enhanced the sweet cakey flavor) that I had to do my favorite fruity mix: CranOrange. Fridge cakes are the PERFECT post work out snack food too, because they’re cool and light and can be picked at judiciously without exuberant amounts of guilt.
Cranberry Orange Fridge Cake: 6 servings @ 176 cal/ea (F 9g; C 25g; P 4g)
4 egg whites
2 tbsp cup coconut cream
(can substitute coconut cream with 1 tbsp melted coconut oil and 1/8 cup coconut milk)
2 tbsp honey or agave
1 tsp vanilla extract
2 tbsp coconut flour
½ cup almond meal
1 tsp baking soda
1 cup cranberries (fresh is best but DEFINITELY unsweetened)
Preheat oven to 350F.
Grease cake pan or muffin tin with coconut oil.
Combine dry ingredients, stir in wet ingredients.
Cut two oranges into chunks, and squeeze 3rd orange for juice.
Stir oranges and cranberries into batter.
Pour into cake pan/muffin tin.
Bake for 1 hour.
Now go for a 4 mile run, get home and drink some water, grab a fork, open the fridge and TRY to tell me that fruity fridge cakes aren’t the most refreshing snack you could hope for.