Orange Cranberry Sprouted Spelt Cake

I love the abundance of citrus during this season. Everything about a citrus grove is intoxicating. Citrus blossoms are my absolute favorite, and smelling the smooth skin of the fruit brings hundreds of recipe possibilities to mind and takes me back to our family’s grove in California. I usually ate more than I picked, but a juicy orange right off the tree is simply the best dessert in the world!

Then the best holiday gift arrived … a surprise box of oranges from our family’s grove! Christmas came early and I have found myself incorporating them into almost every dish.

This cake is a perfect treat to help get you in the holiday spirit. The sprinkling of cranberries throughout this moist cake gives it such a festive look.


2 1/2 cups One Degree Organics Sprouted Spelt Flour
3/4 cup sugar
2 1/2 tsp double-acting baking powder
1/2 tsp salt
1 cup almond milk
1 tsp pure vanilla extract
1/2 cup oil
2 Tbsp orange zest
1/4 cup fresh orange juice
1 1/2 cups fresh cranberries


Preheat oven to 350 degrees F. Lightly grease a 9-inch cake or pie pan.

In a medium sized bowl whisk together the flour, sugar, baking powder and salt. Set aside.

In a separate bowl mix the remaining ingredients except for the cranberries. Gently stir into the flour mixture. Once combined, fold in the fresh cranberries.

Pour into prepared pan and bake 45-50 minutes, until golden and a toothpick inserted in the middle comes out clean.


*This cake is delicious on its own or sprinkled with some orange zest and coconut cream.