When life gives you oranges, please do me a favor and bake this cake. You will thank me later. Just kidding:-) When our dear friend S generously shared a few slices of this cake with us last week, I couldn’t believe it didn’t have any butter. Its super moist and yummy and goes well with tea or with vanilla ice cream. S was nice enough to share the recipe which is originally from here. I made a few changes, added cranberries and orange zest and substituted agave nectar for sugar. The result was equally good. A perfect way to welcome fall.Dry Ingredients1.5 cup whole wheat pastry flour1 teaspoon baking soda1/2 teaspoon salt1/3 cup dried cranberriesWet Ingredients3/4 cup agave nectar1 cup orange juiceZest of one orange1/3 cup vegetable oil1 tablespoon apple cider vinegar1 teaspoon pure vanilla extractMethod1. Pre heat oven to 350F.2. Mix the wet ingredients into dry and gently mix them together.3. Grease a cake pan well with oil and flour.4. Place a wax paper into the cake pan and grease the wax paper with oil and flour.5. Bake for 35 minutes. check if cake is done using a toothpick. if it comes out clean, then cake is done.6. Remove the cake from oven and let it cool for 10minutes.7. Gently run a butter knife around the edges and transfer to a wire rack and let it cool.