This cranberry orange cake is a moist and fluffy cake sweetened with orange juice and loaded with fresh cranberries! No eggs, butter, or milk needed, it's made in one bowl and topped with a cream cheese frosting!
Preheat the oven 180C/350F. Grease an 8-inch cake pan and set aside.
In a large mixing bowl, combine your dry ingredients and mix well. Add in your wet ingredients and mix until combined. Fold through your cranberries.
Transfer the cake batter into the greased cake pan. Bake the cake for 25-27 minutes, or until a skewer comes out mostly clean.
Let the cake cool completely, before frosting.
The ingredients are for a single cake. For a 2 layer cake, double the ingredients. For a 3 layer cake, triple the ingredients. TO STORE: Leftover cake should always be stored in the refrigerator, covered. The cake will keep well for at least a week, and be sure to let the refrigerated cake sit at room temperature for 30 minutes before enjoying. TO FREEZE: Place slices of cake in a freezer friendly container and store in the freezer for up to 6 months. The cake must be thawed completely. Do not microwave it from a frozen state, or it will crumble and dry out.