This fruity and moist, dairy free cranberry loaf cake is super easy to make and full of delicious rooibos tea goodness.
This simple rooibos infused cranberry loaf cake makes a delicious accompaniment to a cup of tea or coffee. It’s super easy to make so works well as an everyday cake but the combination of cranberries and orange makes it also a fantastic holiday season recipe idea.
Prepping the cranberries for cranberry loaf cake
The recipe itself does not take very long to make, though you will need to prepare the cranberries in advance. But that’s simple. They need to soak in a tea and orange juice mixture for at least 4 hours. This will ensure they are moist and full of delicious flavour. (When you are making the cake use the cranberries along with any leftover liquid).
How to make cranberry cake with rooibos
To make the cake start by combining the ‘dry’ ingredients.
Then in another bowl beat together the egg, sugar and oil until light and fluffy.
Pour in the cranberries, along with any leftover liquid, and stir.
Add in the dry mixture and stir only until the flour is no longer visible.
Your cake batter is now ready to pour into the tin. Bake in a preheated oven for 1 hour.
Rooibos (Red Bush) Tea Cake
I am a big fan of rooibos (red bush) tea. In the past I’ve made popsicles using rooibos (Rooibos Raspberry Ice Lollies) and put it in marinade (see my Rooibos Chicken with Autumn Apple). But this is the first time I’ve made a cake with this interesting ingredient. Rooibos (red bush) tea has a very unique flavour, sweet and mildly fruity (although I couldn’t really say which fruit it reminded me of).
If you are not too familiar with rooibos check out my brief post about rooibos facts and culinary uses.
I used Rooibos in this cranberry cake recipe not only because I love its taste but also because it’s a super healthy ingredient. I used 4 rooibos tea bags in this cake recipe so it’s really packed with goodness. (Rooibos doesn’t get too strong in the same way that black or green teas do, so although 4 tea bags may seem excessive, this cake has a very mild rooibos flavour).
Have you tried my refreshing Rooibos (Redbush) Raspberry Iced Tea?
Baking with oil
When it comes to baking I always have a dilemma whether to use butter or oil. More often than not I opt for oil, as I did in this recipe. I think using oil produces a lighter cake plus the egg will never curdle! The mixture of oil, sugar and egg is always silky smooth, and my instinct tells me this is the way it should be. Plus vegetable oil (I used cold pressed rapeseed) is a nutritious ingredient.
If you like using oil in baking you might like this healthy chocolate buttermilk cake, as well as easy fruit cake recipe (also dairy free). I also used oil in this Polish Gingerbread Loaf Cake (Piernik) Recipe.
More loaf cake recipes
Check out also this collection of 27 everyday healthy cacao recipes.
Rooibos Infused Cranberry Loaf Cake (Dairy Free)
- 260 g self-raising flour plus a little more for coating the tin
- 275 ml rooibos tea (made using 4 tea bags), hot (see Instructions)
- 160 g cranberries, sweetened
- Juice of 1 orange
- 100 ml rapeseed oil plus 1 teaspoon for greasing the tin
- 1 egg
- 80 g light brown sugar
- 1/2 teaspoon each baking powder and bicarbonate of soda
- 1 teaspoon lemon extract
- Zest of 1 lemon
- Combine the hot tea (infuse for 5 minutes, then discard the tea bags) with the cranberries and orange juice, stir, cover and leave to stand for 4 hours, stirring half way through.
- Preheat the oven to 350 F/ 180 C/ gas mark 4. Grease a medium size non-stick loaf tin with 1 teaspoon of oil (spread it around evenly using a small piece of paper towel), sprinkle a little flour, shake the tin to ensure the bottom and sides are evenly coated, discard excess flour and set aside. Alternatively grease the tin and line with baking paper.
- Combine the flour with the baking powder, soda and lemon zest, stir thoroughly (using a whisk) and set aside.
- In a large bowl beat the sugar, oil, egg and lemon extract for 2 minutes until smooth and a bit lighter in colour. Pour in the cranberry mixture, including any liquid, and stir. Then add the flour mixture all at once and stir only until the flour is no longer visible (do not overstir).
- Pour the batter into the tin, smooth out the surface with a back of a spoon and bake for 1 hour.
- Remove from the oven, wait 15 minutes, then carefully run a spatula around the sides of the cake to ensure it's not sticking to the tin. Place a plate over the cake and turn the tin over. Remove the tin. Place another plate on top of the cake and turn over again. Remove the plate that's now on top. If you are using baking paper lift the cake out of the tin with the paper and place on a cooling rack. Wait until the cake has cooled before serving.