Cranberry Orange Coffee Cake — Made Healthy

Cranberry coffee cake

Enjoy this delicious cake with breakfast or any time you want a treat that is kind to your gut. Cranberries, orange juice, and whole wheat flour all contain prebiotics, the special fibers that help good bacteria grow in the gut, supporting healthy digestion.


  • Olive oil spray
  • 1 ½ cups fresh or frozen cranberries (if frozen then thaw)
  • 2 tbsp. brown sugar, divided evenly in half
  • 2 tsp. orange zest (from about 2 small oranges) divided evenly in half
  • ¾ cup nonfat milk
  • ½ cup maple syrup
  • ¼ cup egg whites (whites from approximately 2 large eggs)
  • ¼ cup orange juice (juice from about 2 small oranges)
  • 3 tbsp. extra-virgin olive oil
  • 1 tsp. vanilla extract
  • 2 cups white whole wheat flour*
  • 1 tbsp. baking powder
  • 1 tsp. ground cardamom

*You can make this recipe gluten free by replacing the whole wheat flour with gluten-free flour and adding 1 teaspoon of guar or xanthan gum when sifting together the dry ingredients.


  1. Preheat oven to 350 degrees. Coat a 7 ½-by-11-inch baking pan with olive oil spray and set aside.
  2. In a medium bowl, toss together cranberries, 1 tablespoon brown sugar, and 1 teaspoon orange zest. Set aside.
  3. In a large bowl, whisk together milk, syrup, egg whites, orange juice, olive oil, vanilla, and remaining orange zest.
  4. In a separate bowl, sift together flour, baking powder, and cardamom, then stir into the large bowl. The consistency will be a little sticky.
  5. Fold cranberry mixture from the medium bowl into the large bowl.
  6. Spread the mixture from the large bowl into the prepared pan. Sprinkle remaining brown sugar on top. Bake for 30 minutes. When a toothpick inserted into the center comes out clean, your cake is ready!
  7. Cool for five to 10 minutes. Slice and serve.

This cake is delicious served warm or room temperature. Enjoy!


This cake serves eight. Each serving provides:

  • 230 calories
  • 6 g fat (0.5 g saturated fat, 0 g trans fat)
  • 0 mg cholesterol
  • 210 mg sodium
  • 42 g carbohydrate (4 g dietary fiber, 19 g total sugars)
  • 6 g protein

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