Cranberry Cake

This vegan Cranberry Cake recipe is so festive and lively! scented with orange and toasty walnuts and has a light and tender crumb with just the right balance of sweet and tart- it’s hard to believe it’s vegan! Video.

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

Why You’ll Love This

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

This Cranberry Cake is easy to put together and 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! Serve it up as a dessert or as a morning or afternoon treat.

The cake is 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, earthiness and depth. You may also enjoy these cranberry orange muffins!

Cranberry Cake Ingredients

• Fresh cranberries: Sweet and tart and full of delicious flavor this time of year!
• Toasted walnuts: Adds warm, nutty flavor to the cake with a crunchy texture.
• Sugar: For just the right amount of sweetness.
• Flour: Use all-purpose flour.
• Baking powder and baking soda: Leavening agents to help the cake rise and achieve a light and fluffy texture.
• Sea salt: To enhance all of the flavors in the cake.
• Vanilla extract: For subtle sweetness and cozy flavor.
• Orange oil: This is optional, but adds more orange peel flavor. You can also just add more zest!
• Orange juice and zest: Zest the orange before slicing and juicing. Use fresh orange juice.
• Vegan yogurt: Or sub applesauce.
• Non-dairy milk: Oat milk, almond milk, coconut milk, hemp milk, or whatever you prefer!
• Olive oil: Use extra virgin olive oil or milder if you prefer.
• Powdered sugar glaze: Made with powdered sugar and orange juice.

Variations

• Skip the glaze and simply sprinkle the cake with powdered sugar.
• Drizzle with a chocolate glaze instead of an orange glaze.
• Add dark chocolate chips to the batter.
• If not vegan, you could always make a cream cheese frosting.

How to Make Cranberry Cake

1. Prep. Preheat oven to 350F and grease your pan. Use a 10-inch bundt pan or 8-9 inch cake pan or pie pan.

2. Mix dry ingredients. In a large mixing bowl, combine sugar, flour, baking powder, baking soda, and a teaspoon salt. Mix well.

3. Whisk wet ingredients. In a separate bowl, whisk together olive oil, vegan yogurt (or applesauce), nut milk, orange juice, orange zest, vanilla, and orange oil.

4. Combine the batter. Add the wet mixture to the flour mixture, along with the cranberries and walnuts. Fold until the flour is just incorporating, stirring gently. Work quickly, as the mixture will immediately start leavening. You don’t need to use a stand mixer for this.

5. Bake. Pour batter into the greased pan. Bake for 40-50 minutes in the preheated oven until golden and puffed. You can always do the toothpick test to see if it is done.

6. Cool. Let the cake cool for 15 minutes on a wire rack before removing from the pan. Then, loosen the edges with a small rubber spatula to help remove the cake.

7. Make the glaze. If adding a glaze, let the cake cool for an hour before glazing. Whisk together sifted powder sugar and orange juice until smooth. Drizzle over the cooled cake.

Chef’s Tips

• Don’t skip toasting the walnuts! Toast the walnuts in a dry skillet until fragrant.
• Be careful not to over-mix the batter. This can result in a rough, grainy texture instead of a moist and tender cake. Fold the flour in until just incorporated.
• Let cool completely before glazing. Let the cake cool for an hour before adding the glaze.

Storage

Store leftover cake for 1-2 days at room temperature or up to a week in an airtight container in the fridge. You can also freeze the cake for up to 6 months. If freezing, wrap each slice individually in plastic wrap.

Serving Suggestions

Serve it as a dessert with our vegan ice cream or whipped cream. Or serve it for brunch or an afternoon snack with tea or coffee.

This Cranberry Christmas Cake is 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

More Recipes You May Enjoy

Cardamom Apple Cake

Dark Chocolate Bundt Cake

Cranberry Orange Muffins

Olive Oil Cake

Watch how to make it!

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