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Cranberry Olive Oil Cake with Orange and Thyme

Serves 8.


    This moist plant-based cake, featuring flavours of orange and thyme, is punctuated by tart cranberries. Cranberries have long been known as a superfood with many health benefits, but in recent research cranberries have demonstrated an association with lower blood pressure, better cholesterol profiles, and with the management of other cardiovascular risk factors such as a high body mass index (BMI).


    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.


    Cranberry Olive Oil Cake with Orange and Thyme


      • 1 Tbsp (15 mL) white or cider vinegar
      • 3/4 cup (180 mL) unsweetened almond milk
      • 1 1/4 cups (310 mL) all-purpose flour
      • 3/4 cup (180 mL) almond flour
      • 1 tsp (5 mL) baking soda
      • 1/2 tsp (2 mL) salt
      • 1/4 cup (60 mL) unsweetened applesauce
      • 1/4 cup (60 mL) coconut sugar
      • 1/3 cup (80 mL) extra-virgin olive oil
      • 2 Tbsp (30 mL) orange zest
      • 1 Tbsp (15 mL) fresh thyme leaves
      • 1 tsp (5 mL) vanilla extract
      • 1 1/2 cups (350 mL) frozen cranberries


      Per serving:

      • calories198
      • protein3 g
      • total fat10 g
        • sat. fat1 g
      • total carbohydrates24 g
        • sugar6 g
        • fibre2 g
      • sodium337 mg



      Preheat oven to 325 F (160 C) and line 9 in (23 cm) 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 (15 mL) 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.



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