Simple Cranberry Orange Cake
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?!
Ingredients
- 1 naval orange zested and 1 tablespoon juice
- 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 soy milk
- ⅔ cup apple sauce
- 2 teaspoons vanilla extract
- 2¼ cups frozen cranberries*
- 1½ tablespoons turbinado sugar (or coconut sugar)
Instructions
- Set oven for 350°F and line the bottom of a 9in cake pan with parchment paper.
- Zest orange and add to a large mixing bowl. Add oat flour, wheat flour, coconut sugar, baking soda and salt. Whisk well.
- In a second small bowl mix fresh orange juice, soy milk, apple sauce and vanilla until just combined.
- Combine the dry and wet mix together and mix until no dry elements remain. Fold in 2 cups of frozen cranberries, reserving the rest for the top.
- Pour cake batter into prepared dish and smooth out top. Sprinkle remaining cranberries and turbinado sugar over the top of the cake.
- Bake for 50-55 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. Cake is finished when toothpick comes out clean or with just a few crumbs.
- Let the cake cool for at least an hour before slicing.
Notes
*Fresh vs Frozen Cranberries. I used Frozen Cranberries in my cake, meaning when I buy my fresh cranberries I put them immediately in my fridge so I don't feel pressured to use them right away. Using Fresh Cranberries may shorten the time needed for baking. If using fresh, I would start checking cake for doneness around the 32-35 minute mark, then every 3-5 minutes after that.
Store once completely cooled, covered at room temperature for 3-5 days.