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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.
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5 from 1 vote

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.
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
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.