Fresh Cranberry Cake Recipe
Total Time
1 hour and 10 minutes
Prep Time
25 minutes
Cook Time
45 minutes
Rating
5 out of 5 stars
(22)
Ingredients
12 servings
- 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
- 1 cup (120 grams) powdered sugar
- 2 tablespoons orange juice
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Preparation
Step 1
Preheat oven to 350 F. Oil your pan and set aside. (10 ” bundt pan or 8″ or 9″ cake pan)
Step 2
In a large bowl mix together sugar, flour, baking powder, baking soda, sea salt.
Step 3
Whisk together olive oil, vegan yogurt (or applesauce), nut milk, orange juice and zest, vanilla and orange oil.
Step 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.
Step 5
Pour evenly into oiled pan.
Step 6
Bake 350 40- 50 minutes until golden and puffed.
Step 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).
Step 8
for the glaze
Step 9
Allow cake to cool about 1 hour before glazing.
Step 10
Whisk together sifted powder sugar and orange juice until perfectly smooth. Drizzle over cooled cake.
Step 11
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