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Cranberry Orange Breakfast Cake

Cranberry Orange Breakfast Cake That Brightens Your Mornings

A delightful Cranberry Orange Breakfast Cake that is gluten-free and free from refined sugar, perfect for a healthy start to your day.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 15 minutes
Total Time 1 hour
Servings: 9 slices
Course: Breakfast
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cake Base
  • 1 cup Almond Flour A gluten-free option that provides a moist and tender crumb.
  • 1/3 cup Coconut Flour Adds fiber and absorbs moisture; balance with more wet ingredients.
  • 1 teaspoon Baking Powder Gives the cake a light texture.
  • 1 pinch Salt Enhances the flavors.
Sweetness
  • 1/2 cup Maple Syrup Natural sweetener without refined sugar.
  • 1/2 cup Unsweetened Applesauce Adds moisture and acts as a binder.
Flavoring
  • 1 tablespoon Fresh Orange Zest Provides a vibrant citrusy aroma.
  • 1/2 cup Fresh Orange Juice Enhances the moistness with zesty brightness.
  • 1 cup Cranberries Can be fresh or dried; add a cheerful pop of color and taste.
Optional Toppings
  • 1/4 cup Chopped Nuts Walnuts or pecans are excellent choices.
  • 1 tablespoon Powdered Sugar For a touch of sweetness on top.

Equipment

  • Mixing Bowl
  • Whisk
  • Spatula
  • Baking dish
  • Oven

Method
 

Directions
  1. In a large mixing bowl, combine almond flour, coconut flour, baking powder, and salt. Whisk until fully incorporated.
  2. In a separate bowl, mix together maple syrup, applesauce, orange zest, and orange juice until smooth.
  3. 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.
  4. Preheat your oven to 350°F (175°C). Line an 8-inch square baking dish with parchment paper and lightly grease it.
  5. 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.
  6. 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.

Nutrition

Serving: 1sliceCalories: 150kcalCarbohydrates: 18gProtein: 5gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gSodium: 150mgPotassium: 160mgFiber: 3gSugar: 5gVitamin A: 2IUVitamin C: 15mgCalcium: 6mgIron: 6mg

Notes

Allow cake to cool completely before cutting to prevent crumbling. Store in an airtight container for up to a week.

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