Oil-free Gingerbread Cake with Cranberries




  1. Preheat oven to 350-degrees F. Line an 8-inch x 8-inch baking pan with parchment paper. Set aside.
  2. In a large bowl, whisk together the flour through the ground cloves. Gently warm the orange juice. In a small bowl, add the tahini, molasses, apple cider vinegar and orange zest. Pour the orange juice into the wet ingredients and whisk well to combine. Pour this mixture into the dry ingredients and stir until thoroughly moistened. Stir in the dried cranberries.
  3. Bake cake for 35-40 minutes or until a toothpick inserted in the center comes out clean. Allow to cool in the pan before slicing and serving.