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The flavor and texture of this orange cranberry cake will mesmerize you. It’s gluten free and yet it’s incredible!
Bursting with bright citrus and tart seasonal berries, this healthier orange cranberry cake proves you do not have to sacrifice flavor for wholesome ingredients. Made entirely gluten free with a tender blend of almond flour and coconut flour, the crumb stays wonderfully moist thanks to rich olive oil and eggs.
Pure maple syrup adds a warm, subtle sweetness that pairs effortlessly with freshly squeezed orange juice, fragrant orange zest, and a splash of vanilla extract, while pops of ruby-red cranberries bring a vibrant tang to every bite.
Best of all, this bakery worthy dessert is remarkably easy to make, coming together in a single bowl with minimal prep and zero complicated steps. Once baked to golden perfection and cooled, the cake is finished with a simple, glossy glaze whisked together from powdered sugar, more fresh orange juice, and extra zest.
Whether you are accommodating dietary needs or simply looking for a lighter addition to your holiday table, this cake is an absolute standout for Thanksgiving. Its jewel toned cranberries and sunny citrus notes cut right through a rich autumn feast, offering a refreshing yet comforting finish to the meal.
If you like this recipe, you will also love my Easy Orange Yogurt Cake or my Healthy Whole Orange Blender Cake.
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Healthier Cranberry Orange Olive Oil Cake
Equipment
- 2 small mixing bowls
Ingredients
- 2 eggs, lightly beaten
- 1/4 cup (55 g) olive oil
- 1/3 cup (105 g) maple syrup
- 1 tsp orange zest
- 1/4 cup (60 ml) freshly squeezed orange juice
- 1 tsp vanilla extract
- 1¾ cups (195 g) almond flour
- 1/4 cup (30 g) coconut flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp flour, or cornstarch
- 1 cup (100 g) cranberries, rinsed + dried
Optional Orange Glaze:
- 1 cup (90 g) powdered sugar
- 1/2 tsp orange zest
- 2 tbs freshly squeezed orange juice
Instructions
- Preheat oven to 350℉. Line an 8 inch round cake pan with parchment paper.
- In a large bowl, whisk together the eggs, olive oil, maple syrup, orange zest, orange juice and vanilla until combined. Next, add in the almond flour, coconut flour, baking powder, baking soda, salt and mix until incorporated.
- To a small bowl add the cranberries and flour and toss until all are mostly coated. Fold the cranberries into the cake batter. Transfer mixture to the cake pan and spread out evenly. Bake for 30-35 minutes or until toothpick comes out clean. Allow to set in the pan for 10 minutes and then transfer to a wire rack, remove parchment and allow to fully cool.
Orange Glaze:
- In another small bowl, whisk together the powdered sugar, orange juice and orange zest until completely smooth. Drizzle onto cooled cake and enjoy!
Notes
- Store leftovers in an airtight container on your counter for up to 4 days.
- You can sub in any neutral oil like avocado oil or unsalted melted butter instead of olive oil.
- Nutritional lnfo includes the icing.