Gluten Free Cranberry Orange Breakfast Cake: A Delicious Start!
A delightful and moist gluten-free breakfast cake infused with the bright flavors of cranberry and orange, perfect for a morning treat.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 2 cups gluten-free all-purpose flour
- 1 cup fresh cranberries
- 1 cup orange juice
- 1/2 cup sugar
- 1/4 cup vegetable oil
- 3 large eggs
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large bowl, whisk together the gluten-free flour, baking powder, and salt.
- In another bowl, mix the sugar, eggs, vegetable oil, orange juice, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the fresh cranberries gently.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool for 10 minutes before transferring to a wire rack to cool completely.
Notes
- For added sweetness, consider sprinkling powdered sugar on top before serving.
- This cake can be stored in an airtight container for up to 3 days.
- Feel free to substitute dried cranberries if fresh ones are not available.
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg