Cranberry Red Velvet Cake with Almond Meal

1. First, make the buttermilk and set aside. Combine grass-fed whole milk with distilled white vinegar. Preheat oven to 350 F.

2. In a large bowl using an electric mixer, cream the butter and sugar.

3. Slowly add eggs and mix to combine.

4. In a small bowl soak cranberries in the tap water to soften. Then puree cranberries and water in a food processor. Add cranberry mix and vanilla to egg and butter mixture. Set aside for a moment.

5. In a separate bowl sift together the almond meal, Bob’s Red Mill flour, cocoa powder and baking powder.

6. Add flour mixture into the egg and butter mix, alternating with the homemade buttermilk.

7. In a small container, mix the baking soda and distilled white vinegar to make a chemical reaction. Add this into the batter. Mix till incorporated.

8. Lightly spray two round 9-inch cake pans with baking spray and fit the bottom of the pans with a parchment paper circle. Pour batter into the prepared pans. Bake in the preheated oven at 350 F for 40-45 minutes.