Cranberry Olive Oil Cake with Orange and Thyme - alive magazine
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…
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Cooking tools:
- Cake pan
- Microplane
- Oven
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Spatula
- Chef's knife
- Cutting board
Ingredients
- 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
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