Cranberries, olive oil, orange, yogurt, almond flour, and sugar—this Cranberry Olive Oil Cake Recipe is the cozy slice you didn’t know you needed.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Alright, confession time. I used to think cranberries were just… weird. Like, they belonged in a can at Thanksgiving and that was it. Then one fall, when the air smelled like woodsmoke and my neighbor was blasting Christmas music way too early, I decided to give them another shot. I baked this Cranberry Olive Oil Cake Recipe on a whim. I didn’t expect much, honestly. But when that smell—orange zest, olive oil, sugar all caramelizing—started filling the kitchen, I thought, “Well, maybe cranberries and I have a future.”
I sliced into it still warm (couldn’t wait, don’t judge), made a coffee, and sat down with a blanket. My husband grabbed a slice before I even found a fork, and he’s more of a “give me chocolate cake or nothing” type. That was my little aha moment. Maybe cranberries had been waiting for their big break all along.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Cranberry Olive Oil Cake Recipe?
Here’s the thing: this cake isn’t fussy. No layers, no frosting drama, no “wait three hours before you eat it.” Just simple ingredients that turn into something way better than the sum of their parts. The olive oil gives it this moist, almost silky texture—like it refuses to dry out. The cranberries are tart little fireworks. And the almond flour? It sneaks in that nutty, cozy depth that makes you want another slice before you’re done with the first.
It’s the kind of cake that looks humble but tastes like something you’d find at a tiny café in Florence. You know, the kind where the server has an accent so perfect you nod even though you only understood half of what they said.
Ingredient Notes:
You know how sometimes recipes throw in stuff just to make it look fancy? Not this one. Every ingredient pulls its weight:
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Sugar: Sweetness, but not cloying. Balances the tart cranberries.
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Orange zest + juice: That fresh, zingy flavor. Honestly, it’s the little secret weapon.
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Eggs: Structure, fluff, the usual suspects.
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Greek Yogurt: Keeps it moist. Like, really moist. Don’t swap it for sour cream unless you have to.
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Olive Oil: The heart of this whole cake. Fruity, smooth, and just different.
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Vanilla: A tiny hug of warmth.
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All-purpose + almond flour: Together they make magic. One gives it body, the other gives it soul.
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Cranberries: They’re the main character here. Don’t skip them unless you really must.
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Sliced almonds: Crunch on top—because who doesn’t love texture?
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Powdered sugar: Optional, but come on. It’s like jewelry for cake.
How To Make Cranberry Olive Oil Cake?
Step 1: Oven at 325°F. Spray your springform pan now so you don’t panic later when the batter’s ready. Been there.
Step 2: Eggs, sugar, and zest go in the mixer. Beat until they’re light and fluffy. It’ll smell like morning sunshine.
Step 3: Add the yogurt, olive oil, juice, and vanilla. Mix until smooth. Don’t worry if it looks a little too loose—it’s supposed to.
Step 4: Whisk up the dry stuff (flours, baking powder, baking soda, cinnamon, salt). Toss the cranberries in so they don’t sink like little red marbles at the bottom.
Step 5: Fold the dry into the wet. Gently. This isn’t bread dough—no need to wrestle it.
Step 6: Pour into the pan. Scatter almonds on top like you’re being artsy.
Step 7: Bake for 50–55 minutes. Around the 40-minute mark, peek in. If it’s browning too fast, foil it. Use the toothpick trick for doneness.
Want To Save This Recipe?
Step 8: Let it cool a bit, then dust with powdered sugar. (Unless you’re impatient like me and end up dusting while it’s still warm. It melts, but hey, still tastes good.)
Storage Options:
I’ll be honest—this cake didn’t last 24 hours in my house. But if you’ve got more willpower, you can wrap it up and keep it on the counter for two days. Fridge buys you about five. Freezer? Slice and wrap individually and you’ve got three months of “oh thank goodness I saved this.” And honestly—it might taste better the next day. Like chili. You know how chili always does? Same vibe here.
Variations and Substitutions:
Here’s where you can play:
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No cranberries? Blueberries or raspberries are fine. Not the same, but still good.
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Not an orange fan? Lemon’s sharper but refreshing.
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Nut swap: walnuts or pecans if almonds aren’t your thing.
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Dairy-free? Plant-based yogurt does the trick.
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Gluten-free? Just use a good blend—don’t cheap out here. Some GF mixes are… questionable.
What to Serve with Cranberry Olive Oil Cake?
This Cranberry Olive Oil Cake Recipe is already a star, but pairings make it shine brighter:
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Coffee. Always coffee.
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Tea, if you’re fancy.
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Vanilla ice cream if you want to feel like a kid again.
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Whipped cream for dinner guests who expect “presentation.”
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Or just eat it straight from the pan at midnight. No judgment.
Frequently Asked Questions:
Can I use dried cranberries?
Yep. Just soak them in hot water or orange juice so they’re plump and not sad.
Can I make this ahead?
Totally. In fact, it’s one of those cakes that gets better after a day. Perfect for holiday prep.
What olive oil should I use?
Extra virgin. Something fruity. Doesn’t have to be the $30 bottle you save for salad, but don’t use the cheap bitter stuff either.
So there’s my take on this Cranberry Olive Oil Cake Recipe—part rustic comfort, part “I could be in Italy right now.” What do you think? Would you save this one for the holidays, or just bake it because Tuesday needed a little sparkle?
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Cranberry Olive Oil Cake Recipe
Ingredients
- 1 cup granulated sugar
- 1 orange zested and juiced
- 4 large eggs
- 1/3 cup Greek yogurt
- 3/4 cup extra virgin olive oil plus 3 tablespoons
- 1 tablespoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 cup fine almond flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1 teaspoon salt
- 2 cups fresh cranberries
- 1/4 cup sliced almonds
- Powdered sugar for dusting
Instructions
Prepare the oven and pan
- Preheat the oven to 325°F (160°C). Lightly grease a springform pan with cooking spray to ensure easy release.
Beat eggs and sugar
- In a stand mixer bowl, combine the eggs, sugar, and orange zest. Beat on medium-high speed until the mixture is pale, light, and fluffy.
Incorporate wet ingredients
- Add the Greek yogurt, olive oil, orange juice, and vanilla extract to the egg mixture. Blend until smooth and well combined.
Combine dry ingredients
- In a separate mixing bowl, whisk together the all-purpose flour, almond flour, baking powder, baking soda, cinnamon, and salt. Toss the cranberries in the dry mixture to coat lightly. This helps prevent them from sinking during baking.
Fold mixtures together
- Gently fold the dry mixture into the wet mixture until no streaks of flour remain. Take care not to overmix, as this can affect the cake’s texture.
Assemble the cake
- Transfer the batter to the prepared springform pan, spreading it evenly. Sprinkle the sliced almonds over the surface of the batter.
Bake
- Place the pan in the preheated oven and bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean. If the top begins to brown too quickly, tent the cake loosely with aluminum foil.
Cool and finish
- Allow the cake to cool in the pan for at least 15 minutes before releasing the sides. Once cooled, dust the surface lightly with powdered sugar before serving.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
