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Cranberry Orange Breakfast Cake Recipe

Cranberry Orange Breakfast Cake Recipe Full of Zesty Flavor

This Cranberry Orange Breakfast Cake is a delightful recipe that blends bright flavors for a perfect morning treat.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 slices
Course: Breakfast
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 2 cups All-Purpose Flour Substitute with gluten-free flour if desired
  • 1 teaspoon Baking Soda Ensure freshness for best results
  • 1/2 teaspoon Salt Sea salt recommended for unique flavor
  • 1/2 cup Coconut Oil Can substitute with vegan butter
  • 1 cup Brown Sugar Use light or dark based on preference
  • 1/4 cup Non-Dairy Milk Almond or soy milk recommended
  • 1 teaspoon Vanilla Extract Pure extract enhances flavor
  • 1 cup Vegan Chocolate Chips Consider using rich dark chocolate

Equipment

  • mixing bowl
  • Baking sheet
  • spatula
  • Oven

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a mixing bowl, whisk together flour, baking soda, and salt.
  3. Melt coconut oil in a microwave-safe bowl for 20-30 seconds, then stir in brown sugar.
  4. Add non-dairy milk and vanilla to the coconut oil mixture; mix until smooth.
  5. Gradually incorporate the dry mixture into the wet; stir until a dough forms.
  6. Fold in chocolate chips.
  7. Drop spoonfuls of dough onto prepared baking sheet, spacing them apart.
  8. Bake for 10-12 minutes until edges are firm and tops are slightly golden.
  9. Cool on the baking sheet for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 22gProtein: 2gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gSodium: 150mgPotassium: 100mgFiber: 1gSugar: 10gCalcium: 2mgIron: 4mg

Notes

Store cookies in an airtight container at room temperature for up to 1 week.

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