Cranberry Olive Oil Cake with Orange and Thyme
Vegan
Servings 8
Ingredients
- 1 Tbsp white or cider vinegar
- 3/4 cup unsweetened almond milk
- 1 1/4 cups all-purposed flour
- 3/4 cup almond flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/4 cup unsweetened applesauce
- 1/4 cup coconut sugar
- 1/3 cup extra-virgin olive oil
- 2 Tbsp orange zest
- 1 Tbsp fresh thyme leaves
- 1 tsp vanilla extract
- 1 1/2 cups frozen cranberries
Instructions
- Preheat oven to 325 F and line 9-inch round cake tin with parchment.
- In small bowl or liquid measuring jug, add vinegar to almond milk and allow to stand for 20 minutes. In separate bowl, combine flours, baking soda, and salt, and set aside.
- In bowl of stand mixer, combine on low speed applesauce, coconut sugar, olive oil, orange zest, thyme, and vanilla. Add almond milk mixture and mix to combine.
- In medium-sized bowl, add cranberries and 1 Tbsp of flour mixture and mix through to coat cranberries with flour.
- Add remaining flour mixture to wet ingredients, in three additions, stirring between each addition. Stir in cranberry-flour mixture until just combined. Pour batter into parchment-lined cake tin and bake for 50 minutes to 1 hour, or until inserted toothpick comes out clean. Allow cake to cool on wire rack for 10 minutes and then remove from tin to continue cooling. Enjoy a slice with a warm cup of tea.
Notes
Fresh or frozen
The cranberry harvest in North America takes place between September and November, so for most of the year, the cranberries you find on the shelf will be frozen. Frozen cranberries will last for up to a year in your freezer. If you use fresh cranberries for this cake, the moisture level may decrease slightly, which may result in a slightly shorter cooking time.