Description

This cranberry orange breakfast cake combines the tartness of fresh cranberries with bright citrus notes, creating a healthy brunch option that tastes indulgent but nourishes your body. It's a perfect balance between sweet and tart, using wholesome ingredients that keep you energized throughout the morning.

Ingredients

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Instructions

Preheat your oven to 350°F (175°C). Grease a 9-inch square baking pan or line it with parchment paper
In a large bowl, whisk together both flours, baking powder, baking soda, and salt until no lumps remai
In another bowl, combine Greek yogurt, honey, eggs, melted coconut oil, orange juice, orange zest, and vanilla extract. Whisk until smooth
Pour the wet ingredients into the dry ingredients and gently fold together until just combined
Toss the cranberries with one tablespoon of flour in a small bowl, then fold them into the batter
Pour the batter into the prepared pan and spread it evenly
Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clea
Let the cake cool in the pan for 15 minutes before transferring to a wire rack

Notes

For a lower-sugar version, reduce the sweetener to ½ cup.

You can substitute Greek yogurt with dairy-free yogurt or sour cream.

Frozen cranberries can be used directly from the freezer without thawing.

Prep Time: 20 mins
Cook Time: 35-40 mins
Category: Brunch
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 185 kcal
Sugar: 14g
Sodium: 220mg
Fat: 6g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 5g
Cholesterol: 35mg