prep time: 15 min | bake time: 45 min | total time: 1 hour
This loaf cake combines fresh orange juice and fragrant orange zest with tart cranberries in a soft, moist eggless cake. A sprinkle of sugar on top adds a delicate crunch, making every slice a little extra special.
I love how the bright citrus flavor balances the cranberries. Fresh cranberries give the loaf little bursts of tartness, but you can absolutely use dried cranberries when fresh ones aren’t in season. The recipe is also easy to make dairy-free!
Serve a slice with your morning coffee or tea, bring it to a holiday gathering like Christmas or Thanksgiving, or enjoy it as an afternoon treat. It’s a lovely way to bake without making a complicated dessert.
Soft and moist: This eggless loaf has a tender crumb with plenty of orange flavor.
Fresh citrus flavor: Orange zest and freshly squeezed orange juice give the cake a bright, fragrant taste.
Fresh or dried cranberries: Use fresh cranberries when they’re available or dried cranberries throughout the year.
Easy to make: You don’t need a mixer or complicated techniques. Simply mix the wet and dry ingredients, fold in the cranberries, and bake.
Dairy-free option: Use plant-based milk to make this loaf dairy-free.
Orange zest: Zest two oranges and rub it into the sugar to release the natural orange oils. This gives the loaf a more pronounced citrus aroma.
Castor Sugar: Sweetens the cake and helps bring out the flavor of the orange zest. Granulated sugar can also be used.
Milk: Adds moisture to the batter. Use regular milk or an unsweetened plant-based milk for a dairy-free version.
Fresh orange juice: Freshly squeezed juice gives the loaf its bright orange flavor. You’ll need approximately 2–3 oranges, depending on their size.
Vanilla extract: Adds warmth and rounds out the citrus flavor.
Neutral oil: Keeps the cake moist and tender. Use a neutral-flavored oil, such as sunflower or vegetable oil.
All-purpose flour: Provides structure for the loaf. Measure it carefully to avoid a dense cake.
Baking powder and baking soda: Work together to help the eggless cake rise.
Salt: Balances the sweetness and enhances the orange flavor.
Cranberries: Fresh cranberries add a tart, juicy bite. Dried cranberries work well when fresh ones aren’t available.
Granulated sugar: Sprinkled over the batter before baking for a lightly crisp, sugary top.
Preheat the oven to 350°F (175°C). Lightly grease an 8-inch or 9-inch loaf pan with oil and line it with parchment paper, leaving an overhang on the sides to make removing the cake easier. In a small bowl, combine the cane sugar and orange zest. Rub them together with your fingertips until sugar becomes fragrant.
Add the milk, freshly squeezed orange juice, vanilla extract, and oil to the orange sugar. Stir until everything is well combined. In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly combined.
Pour the wet ingredients into the dry ingredients. Whisk gently until just combined, taking care not to overmix.
Toss the cranberries with 1 tablespoon of all-purpose flour until lightly coated. Gently fold them into the batter until evenly distributed.
If using fresh cranberries, you can leave them whole or roughly chop them if you prefer smaller bursts of cranberry throughout the loaf.
Pour the batter into the prepared loaf pan and spread it evenly with a spatula. Sprinkle the granulated sugar over the top for a lightly crunchy finish.
Bake for 45–50 minutes, or until the top is set and a toothpick inserted into the center comes out clean. If the top is browning too quickly, loosely cover it with foil for the remainder of the baking time. Ovens and loaf pans vary, so start checking toward the earlier end of the baking time. Allow the loaf to cool in the pan for about 25 minutes.
Use fresh, juicy oranges such as Navel, Valencia, or Cara Cara oranges. Since both the zest and juice are used, choose oranges with fragrant skin and good flavor.
Yes! Replace the milk with an unsweetened plant-based alternative, such as soy, oat, or almond milk. Check the labels of your ingredients if you need to avoid dairy completely.
Let the cake cool completely, then store it in an airtight container at room temperature for 2–3 days. You can also wrap individual slices well and freeze them for up to one month for best quality.
Yes. Dried cranberries work well when fresh cranberries aren’t in season. They are sweeter and chewier than fresh cranberries, so the flavor and texture will be slightly different.
Insert a toothpick into the center of the cake. It should come out clean or with a few dry crumbs, not wet batter. If needed, bake for a few more minutes and check again.
To make orange zest, simply use a microplane or a fine grater to gently scrape the outer peel of the orange. Be careful not to grate too deep, as the white pith underneath can be bitter. You only want the bright, flavorful outer layer. Zest one orange to get enough for this recipe!
Snap a photo, tag me @pastrybysaloni, and let’s celebrate your masterpiece together!
Here are my top three must-try desserts:
And finally… grab a copy of my cookbook Vegan Baking Made Simple – this is perfect for anyone looking to learn more about baking traditional recipes without dairy or eggs! Available on Amazon HERE
