This Simple Cranberry Orange Cake is the most delightful dessert to grace your table this winter. It's moist & fluffy with hints of orange and bursts of sweet and tart cranberries. Did I mention it's also oil free and vegan?!
This Simple Cranberry Orange Cake will impress everyone at your holiday table this year and fill your home with a wonderful festive aroma. I've made this cake many times already this season, just because we can't stop eating it!
The sweetness of the orange and tart cranberry is really a perfect match. The tart and sweet meld so well and the citrus adds a bright burst that makes this cake a real star. The texture of the cake is tender and light, with a crisp, sugary top. It's moist and addicting and will be loved by all.
Healthier Dessert Option for your Holidays
Did I mention that this cake is made of wholesome ingredients and significantly lightened up from traditional cake?? A blend of oat and white whole wheat flour is used to keep this cake as minimally processed as possible. It's sweetened with fruit and coconut sugar, and it's completely oil-free!
Despite the swaps made to keep this on the lighter side, you can't even tell. Which is really always the goal, right? Making DELICIOUS food that feeds the body and soul.
The Makings of a delightful Cranberry Orange Cake
This cake is so simple and easy to make. I often have an extra set of little hands helping me, so grab the kiddos and make it a family activity!
We start off by zesting your (washed & dried) naval orange and adding to a large bowl.
In a second smaller bowl, mix your soy milk & orange juice together and set aside while prepping the dry ingredients.
To the large bowl with your zest add your oat and white whole wheat flour and all other dry ingredients. Whisk it all together well. I recommend using a scale to measure your flours. If you do not have a scale, spoon the flours gently into your measuring cups and level before adding for the most accurate amount.
Add the milk mixture and remaining wet ingredients to the flour mixture and mix until just combine. Do not over mix!
Fold the frozen cranberries into your batter.
*Cranberry Notes & Tips-
- I tend to stock up on cranberries the second I see them in the stores. When they get home, they go right to my freezer so they stay as fresh as the day I got them. Frozen cranberries are super versatile and can be used right from the freezer in most recipes. They may, however, effect your cook times. This recipe used frozen cranberries. You can absolutely use fresh cranberries, but keep in mind that the cook time may be significantly less. I have not tested the timing using fresh, but I would recommend to start start checking cake for doneness around the 32-35 minute mark, then every 3-5 minutes after that.
Pour batter into a parchment lined or sprayed cake dish, scatter left over cranberries and turbinado sugar over top and bake!
To check for doneness, there should be no jiggle left in the center of the cake. Test cake using a toothpick in the center, trying not to hit a cranberry. Cake is finished when toothpick comes out clean or with just a few crumbs.
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Check out some other holiday desserts!
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Simple Cranberry Orange Cake
- 1 naval orange zested and 1 tablespoon juice
- ⅔ cup soy milk
- 1½ cup oat flour 138g
- 1 cup white whole wheat flour 113g
- 1 cup coconut sugar
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- ⅔ cup apple sauce
- 2 teaspoons vanilla extract
- 2¼ cups frozen cranberries*
- 1½ tablespoons turbinado sugar (or similar coarse sugar)
- Set oven for 350°F
- Zest orange and add to a large mixing bowl.
- In a small bowl mix fresh orange juice and soy milk together and set aside.
- Into bowl with orange zest, add oat flour, white whole wheat flour, coconut sugar, baking soda and salt. Whisk well.
- Stir in milk mixture, apple sauce and vanilla until just combined. Fold in 2 cups of frozen cranberries, reserving the rest for the top.
- Line bottom of a 9in cake or pie pan with parchment paper (or spray with non-stick spray. Pour cake batter into prepared dish and smooth out top. Sprinkle remaining cranberries and turbinado sugar over the top of the cake.
- Bake for 45-55 minutes on middle rack of oven. To check for doneness, there should be no jiggle left in the center of the cake. Test cake using a toothpick in the center, trying not to hit a cranberry. Cake is finished when toothpick comes out clean or with just a few crumbs.
- Let cake cool completely before serving.