Present this dessert at your holiday gathering and watch family and friends delight in its rich flavors. A deep molasses cake studded with tart fresh cranberries and topped with sweet and tangy Greek yogurt icing, it's guaranteed to please. Make sure to ice the cake just before serving.


  • Cake
  • Olive or canola spray oil
  • 2 cups whole wheat pastry flour
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 cup plain full-fat Greek yogurt
  • 1/3 cup molasses
  • 1/3 cup honey
  • 2 large eggs
  • 1 1/4 cup fresh cranberries or thawed frozen cranberries
  • Icing
  • 1/2 cup plain full-fat Greek yogurt
  • 1/3 cup confectioners’ sugar
  • 2 tablespoons chopped fresh cranberries or thawed frozen cranberries


Preheat the oven to 350°F. Spray a 9-inch round cake pan with oil, and then line the bottom with a circle of parchment paper. Spray the parchment paper with oil; set the pan aside.   

In a medium bowl, whisk together flour, baking powder and baking soda. In a separate bowl, whisk together yogurt, molasses, honey and eggs. Gently whisk flour mixture into molasses mixture just until blended and smooth. Fold in cranberries.   

Pour batter into the prepared pan and bake 40 minutes or until a toothpick inserted into center of cake comes out clean.   

Cool on a wire rack 10 minutes, then remove cake from the pan and peel off parchment paper. Continue to cool completely on the wire rack.   

To make the icing, in a small bowl, whisk together yogurt and confectioners’ sugar until blended. Spread icing over top of cake and sprinkle with chopped cranberries.
Nutritional Info: 
Per Serving: 190 calories (30 from fat), 3g total fat, 2g saturated fat, 35mg cholesterol, 140mgsodium, 36g carbohydrates, (3 g dietary fiber, 17g sugar), 4g protein.