Preheat your oven to 350°F (175°C). Grease and line a 9-inch (23cm) round cake pan or a loaf pan with parchment paper.
2. Mix the Dry Ingredients
In a large bowl, whisk together:
- Flour
- Sugar
- Baking powder
- Baking soda
- Salt
3. Combine the Wet Ingredients
In a separate bowl, whisk together:
- Fresh orange juice
- Melted coconut oil
- Orange zest
- Vanilla extract
- Almond extract (if using)
4. Bring the Batter Together
- Gradually add the wet ingredients to the dry ingredients, stirring gently with a spatula until just combined (do not overmix!).
- Fold in the chopped cranberries and nuts (if using).
5. Bake to Perfection
- Pour the batter into the prepared cake pan.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
6. Make the Orange Glaze
- In a small bowl, whisk together powdered sugar and fresh orange juice until smooth.
- Drizzle over the cooled cake for extra flavor and a beautiful finish!
Serving and Storage Tips
- Serving: Enjoy warm or at room temperature. Serve with tea, coffee, or a scoop of dairy-free vanilla ice cream.
- Storage: Store in an airtight container at room temperature for 2 days or in the fridge for up to 5 days.
- Freezing: This cake freezes well! Wrap slices tightly and freeze for up to 3 months. Thaw at room temperature before serving.
Variations & Substitutions
- Gluten-Free Option: Use a 1:1 gluten-free baking flour blend.
- Oil-Free Option: Replace the oil with unsweetened applesauce for a lower-fat version.
- Extra Flavor Boost: Add a teaspoon of cinnamon or cardamom for a warm, spiced touch.
- Coconut Flour Alternative: If using coconut flour, reduce the amount to ¾ cup (90g) and add an extra ¼ cup (60ml) orange juice for moisture.
FAQs
1. Can I use dried cranberries instead of fresh?
Yes! Soak dried cranberries in warm orange juice for 10 minutes to plump them up before adding them to the batter.
2. What if I don’t have fresh oranges?
Bottled orange juice works, but fresh is always best for flavor. If you’re out of oranges, you can substitute lemon juice and zest for a lemon-cranberry variation!
3. Can I make this into muffins?
Absolutely! Pour the batter into a lined muffin tin and bake at 350°F (175°C) for 18-22 minutes.
4. Why did my cranberries sink to the bottom?
Coat the cranberries in a tablespoon of flour before folding them into the batter. This helps them stay evenly distributed.
