Easy Cranberry Cake with Orange Glaze
This easy cranberry cake with orange glaze is literally the EASIEST cake I’ve ever made. It takes only 5 minutes or less to whip together before putting it in the oven. It’s the same recipe as the Easy Berry Pear Cake on the blog that I posted a long time ago. I just replaced the berries and pear with cranberries. I added a simple orange glaze that is totally optional but I highly recommend it! Also, let’s just say this cake is absolutely beautiful too! I love the vibrant color of the cranberries and it’s perfect for Christmas. I know Christmas can be a busy day in the kitchen, but this cake is seriously the easiest thing you will ever make. Did I mention it is a total crowd pleaser too? Your family and friends will LOVE this!
Easy Cranberry Cake with Orange Glaze
This easy cranberry cake with orange glaze is literally the EASIEST cake I’ve ever made. It takes only 5 minutes or less to whip together before putting it in the oven. It’s the same recipe as the Easy Berry Pear Cake on the blog that I posted a long time ago. I just replaced the berries and pear with cranberries. I added a simple orange glaze that is totally optional but I highly recommend it!
Print Recipe
Ingredients
- 1 cup all-purpose flour or whole wheat pastry flour
- 3/4 cup granulated sugar + more for sprinkling on top
- 2 tsp baking powder
- a pinch of salt
- 1/2 tsp ground cinnamon
- 1 cup plain unsweetened almond milk (or any nut milk)
- 1/2 cup melted coconut oil
- 1/2 tsp vanilla extract
- 1 cup fresh cranberries (or frozen)
Glaze
- 3/4 cup powdered sugar
- 1 1/2 tbsps orange juice
- 1 tsp orange zest
Instructions
- Preheat oven to 350° F. Grease and line with parchment paper a 9 inch round baking pan. I used a springform pan.
- Combine the dry ingredients (flour, sugar, baking powder, cinnamon and salt) in a large bowl. Mix well. Add the wet ingredients (milk, melted oil, and vanilla) and mix until combined, being careful not to overmix. ***Make sure your milk is warmed a little bit so the coconut oil doesn’t harden. You can mix the wet ingredients in a separate bowl first before adding it to the dry ingredients.
- Pour into a round baking pan and cover with cranberries. At first glance, it may look like there isn’t enough batter, but it rises beautifully during baking.
- Bake for 45 minutes or until golden brown and baked through (toothpick test). Let it cool in the pan for 15 minutes. Carefully grab the edges of the parchment paper and lift the cake out of the pan. Place on a wire wrack to cool completely.
- To make the glaze, whisk all the glaze ingredients in a small bowl. Drizzle on the cake when the cake is cooled.
- Enjoy!!!
