Vegan Cranberry Cake scented with orange and toasty walnuts has a light and tender crumb with just the right balance of sweet and tart.  Festive and delicious, a perfect holiday dessert. Video. 

!Vegan Cranberry Cake scented with orange and toasty walnuts has a light and tender crumb with just the right balance of sweet and tart.  Festive and delicious, a perfect holiday dessert!

Snow was falling, so much like stars filling the dark trees that one could easily imagine its reason for being was nothing more than prettiness. ~Mary Oliver

Vegan or otherwise, this Vegan Cranberry Cake is just a really amazingly good cake!  Tender and moist with a lovely synergy of flavors.  Olive oil gives a subtle rich depth, harmoniously complementing the tart fresh cranberries and bright orange flavors.  Crunchy toasted walnuts lend texture and depth.

I love using fresh cranberries in desserts and I try to incorporate them in where I can while the season lasts!  They give such a nice balance to the sweet abundance of this time of year.

This cake is easy to put together.  It is just as good the next day.  And no one will even know it’s vegan!  They will just know it is delicious and worthy of a second piece!

Vegan Cranberry Cake | 60-Sec Video

Ingredients in Cranberry Cake

How to make Vegan Cranberry Cake

zesting oranges

Step one

Preheat oven to 350 F.  Oil your pan and set aside.

Zest and juice your oranges, rinse cranberries, toast and chop walnuts.

mixing dry ingredients together

Step two

In a large bowl mix together sugar, flour, baking powder, baking soda, sea salt.

mixing liquid ingredients together

Step three

Whisk together olive oil, vegan yogurt (or applesauce), nut milk, orange juice and zest, vanilla and orange oil.

combining wet and dry ingredients

Step four

Add wet mixture into the flour mixture along with cranberries and walnuts.

Stir gently, just enough to fold together until flour is mixed in fully.  Work quickly as it immediately starts leavening.

cake batter in bundt pan

Step five

Pour into pan spreading out evenly.

baked cake in pan

Step six

Bake 350 F for 40- 50 minutes.

Let cool in the pan for 15 minutes before removing from pan (especially if using a bundt pan.)

cake on plate

To Serve:

Top with orange glaze or just sprinkle with powdered sugar when it has cooled.

 

Vegan Cranberry Cake scented with orange and toasty walnuts has a light and tender crumb with just the right balance of sweet and tart.  Festive and delicious, a perfect holiday dessert!

Variations on  Cranberry Cake

Drizzle with a chocolate glaze instead of an orange glaze.

Add dark chocolate chips to the batter.

 

Vegan Cranberry Cake scented with orange and toasty walnuts has a light and tender crumb with just the right balance of sweet and tart.  Festive and delicious, a perfect holiday dessert!

More recipes you may enjoy

Vegan Cranberry Cake scented with orange and toasty walnuts has a light and tender crumb with just the right balance of sweet and tart.  Festive and delicious, a perfect holiday dessert!

Happy holidays!

~Tonia

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Vegan Cranberry Cake scented with orange and toasty walnuts has a light and tender crumb with just the right balance of sweet and tart.  Festive and delicious, a perfect holiday dessert!

Vegan Cranberry Cake

  • Author: Tonia | Feasting at Home
  • Prep Time: 25 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: Serves 12 1x
  • Category: Vegan Dessert
  • Method: Bake
  • Cuisine: American
  • Diet: Vegan

Description

Vegan Cranberry Cake scented with orange and toasty walnuts has a light and tender crumb with just the right balance of sweet and tart.  Festive and delicious, a perfect holiday dessert!


Ingredients

Scale
  • 1 cup (200 grams) sugar
  • 2 cups (250 grams) flour
  • 1  1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon sea salt
  • 3/4 cup (177 ml) olive oil,  extra virgin or milder if you prefer
  • 1/2 cup (118 ml) vegan yogurt (or applesauce)
  • 1/2 cup (118 ml) non-dairy milk (oat, almond, coconut, hemp, whatever you prefer)
  • 1/2 cup (118 ml) orange juice
  • 1 teaspoon vanilla
  • 1/4 teaspoon orange oil (optional! see notes)
  • 1 tablespoon orange zest
  • 1 cup (100 grams) fresh cranberries
  • 1 cup (117 grams) toasted walnuts

powdered sugar glaze

  • 1 cup (120 grams) powdered sugar
  • 2 tablespoons orange juice

Instructions

  1. Preheat oven to 350 F.  Oil your pan and set aside.  (10 ” bundt pan or 8″ or 9″ cake pan)
  2. In a large bowl mix together sugar, flour, baking powder, baking soda, sea salt.
  3. Whisk together olive oil, vegan yogurt (or applesauce), nut milk, orange juice and zest, vanilla and orange oil.
  4. Add wet mixture into the flour mixture along with cranberries and walnuts.  Stir gently, enough to fold together until flour is just incorporated.  Work quickly as it will immediately start leavening.
  5. Pour evenly into oiled pan.
  6. Bake 350 40- 50 minutes until golden and puffed.
  7. Let cool in for 15 minutes before removing from pan (especially if using a bundt pan.). Loosen the edges if needed with a small rubber spatula (or something other than sharp metal that could harm your pan).

for the glaze

  1. Allow cake to cool about 1 hour before glazing.
  2. Whisk together sifted powder sugar and orange juice until perfectly smooth.  Drizzle over cooled cake.

Notes

Store cake covered at room temperature for 1 day.  Or store in the fridge for up to 3 days.

Toast walnuts 8-10 minutes at 350 F

Orange oil gives more of the bitter orange peel notes.  Add more zest if omitting.

Glazed walnuts and cranberries for garnish: pour 2 tablespoons of maple syrup in a pan with a small handful of walnuts and cranberries.  Stir together over medium heat until maple bubbles.  Put on a plate to cool.  Cranberries can be cut in half.  Some cranberries and nuts will stick to the icing on the cake, some will fall around the plate for a beautifully rustic presentation!

Nutrition

  • Serving Size:
  • Calories: 380
  • Sugar: 27.7 g
  • Sodium: 257.1 mg
  • Fat: 21.3 g
  • Saturated Fat: 2.7 g
  • Carbohydrates: 47.2 g
  • Fiber: 2.1 g
  • Protein: 4 g
  • Cholesterol: 0 mg

Keywords: cranberry cake, vegan cranberry cake, cranberry orange cake,

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Comments

  1. Fabulous! I made the first one and had to make it again as soon as it was gone. Followed the recipe as posted. It’s my favorite cake (amazing for this chocolate lover) and a family favorite! Thank you!

  2. Very tasty cake! I am not vegan but my friend is so I made this cake exactly following the recipe and it turned out great! I didn’t have a bundt pan so I put in muffin tins and baked for about 25 mins and they were great 🙂

  3. This recipe gave me a lunching point to use up some leftovers from Thanksgiving! I had made Tonia’s Orange Maple Cranberry Sauce and didn’t want to waste it so, created muffins using this recipe. I added about 1 & 1/4 cups of cranberry sauce with the wet ingredients. Other modifications: reduce olive oil to 1/2 cup; sub 1/2 cup honey-marmalade for all sugar; used applesauce in place of yogurt and yogurt in place of milk.

  4. It tasted amazing! I will definitely bake it again!
    FYI: Make sure you make it cool all the way before taking it out of the bundt pan!

  5. My husband just made this! I think this will be a holiday tradition to keep. It was so tasty. He used O Oil Blood Orange Olive Oil.

  6. Sylvia hi,
    This recipe looks amazing and I would love to try it. However, I’m in Normandy and no way are there fresh cranberries (or fresh cherries or anything) here at this time of year. Would could I use ? Any way to use dried cranberries ? P.S. I absolutely LOVE your recipes !

    1. Hi Anne, Something tart really balances the flavors and sweetness. Are there frozen cranberries? Or lingnon berries? You could use dried cranberries with some tart apple chunks? Let us know what you try!

      1. I made this cake at Christmas and it was DELICIOUS !!! And I found fresh cranberries too !!! This was such a success that I’ve made it again today for friends. Thank you for such a beautiful recipe, that looks as good as it tastes ! Anne

  7. I appreciate your website sooooooo much!!!! Thank you for all of your great recipes! I made this twice …. so yummy …. no eggs! no butter! Yaaaay! I don’t have a bundt pan and there’s only two of us in the house. This recipe is so easy to halve or quarter to make a smaller cake. I made ours in a pyrex dish. Yum Yum!

  8. Super tasty, definitely a favorite along with the vegan lemon coconut cake from the site. Left out the orange oil and used 2x orange zest. Didn’t make the glaze bc cake was great without it.

      1. It’s so delicious it won’t last the weekend!
        I used GF 1:1 baking flour and applesauce. (and only 1 and 1/2 tsp baking powder LOL). By the time it cooled and I tasted it, I totally skipped the glaze and toppings. This is a keeper!!!! I’ve already share the recipe link with friends. THANKS

  9. This dish is so flavorful. Simple but full of flavor. I would suggest a insta pot since the split pees take so long to cook.
    I will be making this dish again.

  10. This is a lovely recipe. I subbed bob’s red mill gluten free 1:1 flour and it came out great! No other changes or substitution needed.

  11. Perfect texture, flavours and so pretty scattered with sliced cranberries and the orange glaze. Very easy to throw together. Loved it!!

  12. I made this for my niece who is vegan and it was outstanding. I gave her the lion’s share to take home but kept some for myself and I am not vegan. Super moist crumb, wonderful cranberry orange flavor – a fabulous recipe for the fall and the holidays. Thank you so much

  13. Hi Sylvia, this cake looks amazing. I am gluten free. Do you think I could get by with 1-1 GF flour? Maybe adding some xanthan gum or an egg? Thank you!

    1. I haven’t done it… but that is what I would try, 1-1 GF flour plus maybe 2 eggs. I would also cut back on the milk, so that the eggs and milk equal the milk amount called for in the recipe. Let us know how it works!

    1. Yes! If your yogurt is really thick I would water (or milk) it down a little to the consistency of regular yogurt.

  14. Today I printed out three of your recipes that I cannot wait to try out. Roasted sun choke and Barley Bowl, Vegan Breakfast Tacos and this marvelous looking bundt cake recipe. I follow many healthy vegan/raw food blogs, but I have to say I make many of your recipes as I love the colour of your food as well as the textures and the combination of amazing taste. You are AMAZING, and you inspire me to make foods that are nourishing to all my senses, thank you!

  15. This sounds good, but what size pan?
    How does this hold together without flax eggs?
    How to get to other people’s comments?

    1. Hi Andrea, This cake recipe is brand new, so not a lot of comments yet. The gluten in the flour creates the structure in this recipe along with the vegan yogurt (or applesauce) working as the binder. 😊

      The pan size- 10″ bundt or 8″-9″ cake pan (now included in the recipe card). Thanks!!

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