Roasted Cranberry Greek Yogurt Cake



  • 12 oz fresh cranberries*
  • 1/2T coconut oil
  • 3 large eggs
  • 1 cup non-fat plain Greek Yogurt**/li>
  • 1t vanilla extract
  • 1/2 cup vegetable oil
  • 3/4 cup sugar
  • 1.5 cups all-purpose flour
  • 2t baking powder
  • 1/2t kosher salt

*Basically the entire bag. I used slightly fewer because I may have used a few as a garnish for a few cocktails I made earlier.
**I used Dannon Oikos Triple Zero yogurt. It has fiber and is much sweeter than regular fat-free greek yogurt. If you didn’t use this, I recommend using a full cup of sugar and tasting the batter to make sure it’s sweet enough. And you’re welcome for giving you a legitimate reason to eat cake batter.


  1. Heat oven to 400F.
  2. Melt the coconut oil. (About 45 seconds in the microwave)
  3. In a bowl, toss cranberries with melted coconut oil to coat.
  4. Place cranberries on a foil lined pan and roast for 15 minutes. You’ll know they’re ready when they soften (duh) and the most amazing smell comes out the oven when you open it.
  5. Mix the eggs, greek yogurt, vanilla extract and vegetable oil until blended.
  6. Add sugar and continue to blend.
  7. In another bowl, combine flour, baking powder and salt.
  8. Fold the dry ingredients into the wet. Mix until just blended.
  9. Stir in cranberries.
  10. At some point, your cranberries should be done. At this point, drop the oven temp to 375F.
  11. Spray your pan with oil, and add the batter.
  12. Bake at 375F for 30-40 minutes, or until a toothpick inserted into the center of the cake comes out clean. I used a pan that makes 4 mini loaves.


Calories: 373
Carbs: 49
Protein: 8
Fat: 16
Fiber: 4

*Serves 8, but I really like cake, so half a loaf works for me. Maybe for a regular person, it would be 16 servings and you can divide everything by 2.