White Chocolate Cranberry Orange Snack Cake. The perfect potluck treat you can make in your toaster oven. Less than 200 calories in each generous serving including the white chocolate glaze!
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We did it, Thanksgiving 2015 is officially in the record books!
Now that you’ve caught your breath how about we do a little holiday baking? Let’s kick things off with a moist, yummy and super easy White Chocolate Cranberry Orange Snack Cake.
This honey sweetened whole wheat snack cake gets most of it’s moisture from non-fat plain yogurt and a little melted coconut oil.
A large spoonful of finely grated orange zest combined with fresh squeezed orange juice gives the cake a delightfully bright citrus flavor. And what flavor goes better with orange than cranberry? Each generous slice of cake is studded with beautiful tart fresh cranberries.
Trying to be slightly restrained we kept the white chocolate confined to just the glaze but you could easily stir a handful of chips into the batter.
Speaking of the batter, don’t be concerned by how dense it is. By the time you’re mixing in the cranberries it should be very thick almost like a cookie dough.
Using honey gives the cake a mild sweetness, golden brown color and a light crispy top. Like muffins, you’ll want to transfer this cake from the pan to a baking rack to cool completely. This helps to prevent a soggy bottom.
With lots of honey, cranberries and orange the cake is perfectly tasty on it’s own but we can do better. And by better I mean glaze! Melt together a handful of white chocolate baking chips, tablespoon of coconut butter and a few dashes of half & half for a rich and creamy glaze.
Drizzle the glaze generously over your cake, grab a cup of coffee and buckle up for a visit to decadent cake heaven as you enjoy a slice of this White Chocolate Cranberry Orange Snack Cake.
- 1 cup + 1/2 cup whole wheat flour
- 1/4 cup + 2 tablespoons unsweetened finely shredded coconut
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2/3 cup plain yogurt (at room temp)
- 1 tablespoon loosely packed finely grated orange peel
- 1/4 cup fresh squeezed orange juice
- 1 teaspoon + 1/2 teaspoon pure vanilla extract
- 1/4 cup melted coconut oil + more for greasing pan
- 1/2 cup honey
- 1 cup + 1/2 cup fresh cranberries , washed and dried
- 3 tablespoons white chocolate chips
- 1 tablespoon coconut butter (warmed to a stirrable consistency)
- 2-3 teaspoon half & half or milk
- Preheat toaster oven to 325F and grease a 10 x 7 cake pan.
- In a small bowl combine the flour, coconut, baking powder and baking soda. Whisk well to combine and set aside.
- In a medium or large bowl stir together the yogurt, grated orange peel, orange juice, vanilla extract, coconut oil and honey. Whisk well making sure the coconut oil incorporates completely and is not separate. Using a wooden spoon stir in the flour and then the cranberries. The batter will become very thick, try not to overmix it.
- Transfer batter to prepared cake pan and use the wooden spoon or a rubber spatula to smooth it into a semi-even layer. Bake at 325 F for 28 to 32 minutes until a toothpick inserted into the center is crumb free and the top is golden brown. Allow cake to cool in pan for 15 minutes then transfer cake to a baking rack to cool completely.
- While cake cools prepare the glaze by combing the white chocolate chips, coconut butter and 2 teaspoons of half & half in a small bowl. Microwave the mixture for 8 seconds, stir mixture and repeat the 8 seconds heating and stirring until melted and desired consistency is achieved. Add more half & half as needed.
- Drizzle cooled cake with glaze, cut into 12 squares and serve with a cup of hot coffee.
Nutritional Information is an estimate for 1 of 12 slices of glazed cake.
Recipe heavily adapted from the Bakin’ Without Eggs cookbook’s Lemony Whole-Wheat Poppy Seed Cake recipe.