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–+ servings
Cranberry Orange Breakfast Cake

Cranberry Orange Breakfast Cake for a Cheerful Morning Boost

A delightful Cranberry Orange Breakfast Cake, perfect for a cheerful morning boost.
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Prep Time 10 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings: 8 slices
Course: Breakfast
Cuisine: Gluten-Free
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cake Batter
  • 2 cups Gluten-Free Flour Use a blend specifically designed for gluten-free baking for the best texture.
  • 1 cup Fresh Cranberries Adds a tart, fruity bite; frozen cranberries can be substituted.
  • 1 cup Oranges (Juice and Zest) Use freshly squeezed for the best taste.
  • 1/2 cup Natural Sweetener (Honey or Maple Syrup) Adjust the amount to taste preference.

Equipment

  • 8x8-inch baking dish
  • Mixing Bowls
  • Spatula
  • Whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line an 8x8-inch baking dish with parchment paper.
  2. In a large mixing bowl, combine gluten-free flour and fresh cranberries, stirring gently to prevent cranberries from breaking.
  3. In a separate bowl, whisk together orange juice, zest, and natural sweetener until thoroughly combined.
  4. Pour the wet mixture into the dry ingredients and gently fold together with a spatula until just combined.
  5. Transfer the batter to the prepared baking dish, smoothing the top, and bake for 25-30 minutes.
  6. Allow the cake to cool in the pan for 10 minutes, then lift out using parchment paper and transfer to a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 32gProtein: 3gFat: 8gSaturated Fat: 1gMonounsaturated Fat: 7gSodium: 150mgPotassium: 120mgFiber: 2gSugar: 10gVitamin A: 2IUVitamin C: 15mgCalcium: 3mgIron: 5mg

Notes

For best results, use fresh ingredients and avoid over-mixing the batter.

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