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
- 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
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!