Cranberry Olive Oil Cake with Orange and Thyme
  • 1Tbsp white or cider vinegar
  • 3/4cup unsweetened almond milk
  • 1 1/4cups all-purposed flour
  • 3/4cup almond flour
  • 1tsp baking soda
  • 1/2tsp salt
  • 1/4cup unsweetened applesauce
  • 1/4cup coconut sugar
  • 1/3cup extra-virgin olive oil
  • 2Tbsp orange zest
  • 1Tbsp fresh thyme leaves
  • 1tsp vanilla extract
  • 1 1/2cups frozen cranberries
  1. Preheat oven to 325 F and line 9-inch round cake tin with parchment.
  2. In small bowl or liquid measuring jug, add vinegar to almond milk and allow to stand for 20 minutes. In separate bowl, combine flours, baking soda, and salt, and set aside.
  3. In bowl of stand mixer, combine on low speed applesauce, coconut sugar, olive oil, orange zest, thyme, and vanilla. Add almond milk mixture and mix to combine.
  4. In medium-sized bowl, add cranberries and 1 Tbsp of flour mixture and mix through to coat cranberries with flour.
  5. Add remaining flour mixture to wet ingredients, in three additions, stirring between each addition. Stir in cranberry-flour mixture until just combined. Pour batter into parchment-lined cake tin and bake for 50 minutes to 1 hour, or until inserted toothpick comes out clean. Allow cake to cool on wire rack for 10 minutes and then remove from tin to continue cooling. Enjoy a slice with a warm cup of tea.
Recipe Notes

Fresh or frozen

The cranberry harvest in North America takes place between September and November, so for most of the year, the cranberries you find on the shelf will be frozen. Frozen cranberries will last for up to a year in your freezer. If you use fresh cranberries for this cake, the moisture level may decrease slightly, which may result in a slightly shorter cooking time.


Per serving: 198 calories; 3 g protein; 10 g total fat (1 g sat. fat); 24 g total carbohydrates (6 g sugars, 2 g fiber); 337 mg sodium