Cranberry Chai Spice Ricotta Cake
Incredibly soft and moist cranberry chai spice ricotta cake is the ultimate holiday cake for your dessert table! Chock-full of tangy cranberries, chai flavors, and a simple dusting of powdered sugar.
Servings 8 servings
Ingredients
- 3 large eggs
- 3/4 cup coconut sugar (or brown sugar)
- 1-1/2 cups ricotta cheese
- 1/2 cup butter, melted
- 2 teaspoons vanilla extract
- 1-1/4 cups white whole wheat flour
- 2 teaspoons chai spice*
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup fresh cranberries, halved
- Powdered sugar for dusting
Instructions
- Preheat oven to 350F. Lightly grease and flour a 9-in cake pan. Set aside
- In a large bowl, whisk eggs, sugar, ricotta cheese, melted butter, and vanilla extract until smooth. In a separate small bowl, whisk flour, chai spice, baking powder, and salt until combined. Gradually fold flour mixture into liquid until batter is just combined. Fold in cranberries.
- Scrape batter into prepared pan and smooth top. Bake cake at 350F 40-45 minutes or until a toothpick comes out clean. Cool cake completely on a wire cooling rack. Once cooled, dust with powdered sugar and slice into wedges. Enjoy!
Notes
*use the chai spice mix from this recipe.