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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 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!

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 Meyer Lemon Coconut Bundt Cake

Strawberry Rhubarb Crisp (vegan & gluten-free)

Cranberry Orange Muffins with Rosemary

Chocolate Tart with Hazelnut Crust (Vegan & GF)

Easy Apple Pie with Pie Crust Cookies

Rustic Pear Galette with Walnut Crust

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

Print

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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

  • 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!


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

powdered sugar glaze

  • 1 cup powdered sugar
  • 2 tablespoons orange juice


Instructions

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

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!

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



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