As the warm scent of citrus filled my kitchen, I felt an instant uplift—yes, a simple but powerful reminder that a touch of zest can transform any ordinary morning. Today, I’m excited to share my recipe for Cranberry Orange Breakfast Cake, a delightful way to kickstart your day. This cake is not only a feast for the senses but also a healthy choice that’s both gluten-free and free from refined sugar. Whip it up in just a few simple steps, and you’ll have a wholesome snack or breakfast option that pleases even the pickiest eaters. The vibrant combination of tart cranberries and bright orange makes each bite an absolute treat! Ready to seduce your taste buds with a breakfast cake that checks all the boxes for health and flavor? Let’s dive in!
Why Is This Cake a Must-Try?
Delightful flavors: The zesty orange combined with tart cranberries creates a harmonious balance, while the vibrant burst of flavors dances on your palate, making every bite a joy.
Easy preparation: You’ll love how simple it is to whip up this cake in just a few steps. It’s perfect for busy mornings or lazy weekends, ensuring you spend less time in the kitchen and more time enjoying time with family.
Healthy indulgence: It’s not just delicious but also wholesome! With no refined sugar and a gluten-free option, this cake is ideal for those seeking nutritious choices without compromising on taste.
Crowd-pleasing appeal: Whether served at brunch or as a midday snack, this cake is sure to impress your friends and family, making it a favorite among all. It pairs wonderfully with a cup of tea or coffee, or alongside a refreshing glass of almond milk!
If you’re looking for more breakfast inspiration, don’t miss out on this Butter Pecan Cake or satisfying Spice Roll Cake!
Cranberry Orange Breakfast Cake Ingredients
For the Cake Base
- Almond Flour – A gluten-free option that provides a moist and tender crumb.
- Coconut Flour – Adds fiber and absorbs moisture; be sure to balance it with more wet ingredients.
- Baking Powder – Gives the cake a light texture, helping it rise beautifully.
- Salt – Enhances the flavors and balances the sweetness.
For the Sweetness
- Maple Syrup – A natural sweetener without refined sugar; can be adjusted for personal sweetness preference.
- Unsweetened Applesauce – Adds moisture and acts as a binder while keeping it healthy, making the cake tender and flavorful.
For the Flavoring
- Fresh Orange Zest – Provides a vibrant, citrusy aroma that brightens the cake, infusing it with that delightful flavor.
- Fresh Orange Juice – Enhances the moistness while infusing each bite with zesty orange brightness.
- Cranberries – Tart and sweet, these can be fresh or dried; they add a cheerful pop of color and taste.
Optional Toppings
- Chopped Nuts – Add a crunchy texture; walnuts or pecans are excellent choices for added flavor and nutrition.
- Powdered Sugar – For a touch of sweetness on top; can be left out for a healthier option.
With these simple ingredients, you’re just a few steps away from creating a breakfast cake that will brighten your mornings! Enjoy the delightful mix of flavors while knowing you’ve chosen a healthy option free from processed sugar.
Step‑by‑Step Instructions for Cranberry Orange Breakfast Cake
Step 1: Mix Dry Ingredients
In a large mixing bowl, combine 1 cup of almond flour, 1/3 cup of coconut flour, 1 teaspoon of baking powder, and a pinch of salt. Use a whisk to blend these dry ingredients well until they’re fully incorporated and there are no clumps, which helps ensure the Cranberry Orange Breakfast Cake rises perfectly and has a light texture.
Step 2: Prepare Wet Ingredients
In a separate bowl, mix together 1/2 cup of maple syrup, 1/2 cup of unsweetened applesauce, the zest of one orange, and the juice from that orange. Stir these wet ingredients thoroughly until smooth; this combination will not only sweeten but also add moisture and vibrant flavor to the cake, creating a delightful aroma as you work.
Step 3: Combine Mixtures
Gradually pour the wet mixture into the bowl of dry ingredients while stirring gently. Use a spatula to fold the ingredients together until just combined; be careful not to overmix. The batter will be somewhat thick but should hold together. Add in 1 cup of cranberries, mixing until they’re evenly distributed, adding a cheerful pop of color and flavor to your Cranberry Orange Breakfast Cake.
Step 4: Prepare the Baking Dish
Preheat your oven to 350°F (175°C). Line an 8-inch square baking dish with parchment paper, allowing some overhang for easy removal later. Lightly grease the parchment paper with cooking spray or a soft brush of oil to prevent any sticking. This step is essential for ensuring that the delicious cake comes out perfectly without falling apart.
Step 5: Bake the Cake
Pour the batter into the prepared baking dish, spreading it evenly to ensure uniform baking. Place the dish in the preheated oven and bake for 25-30 minutes, or until the edges are golden and a toothpick inserted into the center comes out clean. This is when the lovely scent of your Cranberry Orange Breakfast Cake will begin to fill your kitchen!
Step 6: Cool and Serve
Once baked, remove the dish from the oven and let it cool on a wire rack for about 15 minutes. Carefully lift the cake out using the parchment paper. Allow it to cool completely before cutting into squares. Slice into desired portions, and consider dusting with powdered sugar or sprinkling with chopped nuts if desired for an extra touch of indulgence. Enjoy your wholesome, delightful cake!
Make Ahead Options
These Cranberry Orange Breakfast Cake bars are perfect for busy home cooks who want to enjoy a wholesome treat without the hassle! You can prepare the batter up to 24 hours in advance by mixing the dry and wet ingredients separately and storing them in the refrigerator. Just remember to keep the wet mixture well-covered to retain moisture and freshness. When you’re ready to bake, simply combine the mixtures, add in the cranberries, and pour the batter into your pan. For optimal texture, refrigerate leftover bars in an airtight container for up to 3 days, ensuring they remain deliciously moist. Enjoy your hassle-free mornings with this delightful cake!
How to Store and Freeze Cranberry Orange Breakfast Cake
Room Temperature: Keep the cake at room temperature for up to 3 days, covered with a cake dome or in an airtight container to maintain its moist texture.
Fridge: For longer freshness, store the cake in the refrigerator, where it will stay good for up to a week. Ensure it’s in an airtight container to prevent drying out.
Freezer: You can freeze the cake for up to 3 months. Wrap individual slices tightly in plastic wrap, then place them in a freezer-safe bag to protect against freezer burn.
Reheating: Thaw slices overnight in the fridge or at room temperature for a few hours. Reheat in the microwave for 10-15 seconds if desired, ensuring your Cranberry Orange Breakfast Cake is enjoyed warm!
Helpful Tricks for Cranberry Orange Breakfast Cake
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Measure Carefully: Use accurate measurements for almond and coconut flour; too much coconut flour can make the cake dry.
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Don’t Overmix: Stir just until combined; overmixing can lead to a dense Cranberry Orange Breakfast Cake.
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Fresh Citrusy Flavor: Opt for fresh cranberries and zest when possible, as they provide the brightest flavors compared to dried.
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Cooling Time: Allow the cake to cool completely before cutting to prevent it from crumbling; patience brings the best results.
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Storage Tip: Keep the cake in an airtight container in the fridge; it stays fresh for up to a week, enhancing its flavors!
What to Serve with No-Bake Chocolate Peanut Butter Oat Bars
These delightful snacks are perfect for sharing, whether enjoyed after school or as a quick afternoon pick-me-up.
- Creamy Almond Milk: The nutty flavors of almond milk create a smooth pairing that balances the rich chocolate and peanut butter.
- Fresh Fruit Salad: A mix of vibrant, juicy fruits adds a refreshing contrast, brightening each bite with natural sweetness.
- Greek Yogurt Parfait: Layering these oat bars with Greek yogurt creates a delightful texture, with creamy, tangy notes enhancing the overall flavor.
- Chia Seed Pudding: This nutritious dessert adds a delightful chewiness, while the mild sweetness complements the bars perfectly.
- Nutty Granola: A sprinkle on top or as a side dish adds crunch and flavor, making your snack or breakfast not only varied but infinitely enjoyable.
- Coconut Water: Refreshing and hydrating, coconut water is a perfect drink option that adds a tropical twist to this healthy snack.
- Dark Chocolate Dipped Strawberries: An indulgent treat that echoes the chocolatey goodness of the bars, these strawberries offer a juicy, sweet contrast.
- Decaf Coffee: A warm cup of decaf coffee provides a cozy balance, making for an enjoyable afternoon break alongside the oat bars.
Variations & Substitutions Ideas for Cranberry Orange Breakfast Cake
Invite your taste buds to explore the delightful variations of this recipe, perfectly suited for every preference!
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Nut-Free: Substitute almond flour with oat flour or a gluten-free blend to make this cake nut-free and equally delicious.
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Dried Cranberries: For a sweeter touch, use dried cranberries instead of fresh. They infuse the cake with a chewy texture and subtle sweetness.
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Cinnamon Spice: Add a teaspoon of ground cinnamon to the dry ingredients for a warm, aromatic flavor that complements the orange and cranberry beautifully.
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Zesty Twist: Incorporate lemon zest along with or instead of orange zest for a more vibrant citrus burst that refreshes the palate.
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Vegan Sweetener: Replace maple syrup with agave syrup for a vegan-friendly sweetener that maintains the cake’s moistness without compromising flavor.
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Protein Boost: Stir in a scoop of your favorite plant-based protein powder into the dry ingredients for an extra nutritional punch without altering the taste significantly.
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Chocolate Delight: Drizzle melted dark chocolate over the cooled cake for a luxurious touch that pairs beautifully with the tartness of the cranberries.
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Fruit Medley: Mix in chopped apples or peaches alongside cranberries for a fruity medley that adds an exciting texture and taste surprise in each bite.
If you’re searching for more flavorful cake inspirations, consider trying my Butter Pecan Cake or the delightful Spice Roll Cake for irresistible treats!
Cranberry Orange Breakfast Cake Recipe FAQs
What type of cranberries should I use?
You can use either fresh or dried cranberries for this cake. Fresh cranberries give a lovely tartness and vibrant color, while dried cranberries will add a sweeter flavor. If using dried, try to choose unsweetened varieties to maintain the health aspect of the recipe!
How long can I store the cake?
Store your Cranberry Orange Breakfast Cake at room temperature for up to 3 days, ensuring it’s covered with a cake dome or placed in an airtight container. For optimal freshness, keep it in the refrigerator, where it will last up to a week. If you want to keep it longer, the cake can be frozen for up to 3 months—just wrap individual slices tightly in plastic wrap before placing them in a freezer-safe bag.
Can I make this cake nut-free?
Absolutely! You can substitute the almond flour with an all-purpose gluten-free flour blend or oat flour. Make sure to adjust the liquid slightly, as coconut flour absorbs more moisture than almond flour.
What should I do if my cake is too dry?
If you find your cake is too dry, the culprit is likely too much coconut flour or overbaking. To remedy this, aim for accurate measurements and check your cake a few minutes before the suggested baking time. You can also serve it with a side of yogurt or drizzle with a touch of maple syrup to enhance moisture.
Can I use a different sweetener?
Yes, you can! While this recipe uses maple syrup for sweetness, you can opt for agave syrup or honey if you prefer. Just note that honey isn’t vegan, but it can provide a lovely flavor. Adjust the amount to your taste if you’re trying a different sweetener, keeping in mind that some options might be sweeter than others.
How do I freeze the cake properly?
To freeze your Cranberry Orange Breakfast Cake, allow it to cool completely after baking. Then, cut it into individual slices for easier thawing later. Wrap each slice tightly in plastic wrap, and place them in a freezer-safe bag or airtight container. This method prevents freezer burn and keeps your cake fresh for up to 3 months. When you’re ready to enjoy, simply thaw overnight in the fridge or at room temperature for a few hours!
Cranberry Orange Breakfast Cake That Brightens Your Mornings
Ingredients
Equipment
Method
- In a large mixing bowl, combine almond flour, coconut flour, baking powder, and salt. Whisk until fully incorporated.
- In a separate bowl, mix together maple syrup, applesauce, orange zest, and orange juice until smooth.
- Gradually pour wet mixture into the dry ingredients while stirring gently. Fold until just combined; do not overmix. Add cranberries and mix until evenly distributed.
- Preheat your oven to 350°F (175°C). Line an 8-inch square baking dish with parchment paper and lightly grease it.
- Pour the batter into the prepared baking dish, spreading evenly. Bake for 25-30 minutes or until edges are golden and a toothpick comes out clean.
- Let the cake cool on a wire rack for 15 minutes before removing it using the parchment paper. Allow to cool completely before cutting into squares.
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