this cranberry marbled cake is pretty enough for valentine’s day, and so delicious that you’ll want to have it everyday! it’s been created by lovely Consuelo, the self-confessed nut butter addict and professional plant eater from valencia, spain. the cake is super moist, fluffy and absolutely irresistible. we couldn’t stop ourselves from reaching for another slice over and over!
sweet enough for dessert, but healthy enough to make an appereance at your breakfast table. Consuelo made this one healthier thanks to greek yogurt, olive oil and our superfood cranberry powder.
cake for breakfast? yes please! pink cake for breakfast? yes, just yes.
- 310 grams unbleached white flour
- 180g sugar
- 15 baking powder
- 2 large eggs
- 150ml low fat buttermilk
- 75g oil
- 260g 2% greek yogurt
- 1 tbsp. vanilla extract
- 3 tbsp. cranberry powder
whisk flour, sugar and baking powder in a bowl until combined. add eggs, oli, greek yogurt, buttermilk and vanilla extract and mix until smooth. divide batter in two bowls. add 3 tbsp. of cranberry powder to one half of the batter and stir to combine. you might want to add a couple of tablespoons of sugars more if you don’t like the tartness of the cranberries!
drop spoonfuls of the vanilla batter in a small loaf pan. next add spoonfuls of the pink batter and DO NOT STIR THEM. drop more of the vanilla batter and then more of the pink batter. DO NOT SWIRL THEM. the marbled pattern will create itself!
bake at 200ºC for 35-40 minutes or until you insert a toothpick in the centre and it comes out clean. let it cool before cutting! enjoy!
top it with greek yogurt, coconut whipped cream or fresh berries for an extra delicious dessert.