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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!

Fresh Cranberry Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 17 reviews
  • 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

This Cranberry 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! Vegan!


Ingredients

Units 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