Fresh Cranberry Cake Recipe
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!
How to Make the Best Fresh Cranberry Cake
This fresh cranberry cake is the perfect way to celebrate the holiday season. Bursting with tart cranberries, fragrant orange zest, and crunchy toasted walnuts, every bite offers a delightful combination of flavors and textures. The olive oil creates an incredibly moist and tender crumb that stays fresh for days.
What makes this recipe truly special is that it’s completely vegan without sacrificing any of the indulgent taste you’d expect from a holiday dessert. The orange glaze adds a beautiful finishing touch, soaking into the cake just enough to create pockets of citrusy sweetness throughout.
Whether you’re hosting a festive gathering or simply want to fill your kitchen with the warm aromas of the season, this cranberry cake is sure to become a new holiday tradition. Serve it alongside your morning coffee or as the grand finale to a special dinner—it’s wonderful any time of day.
Fresh Cranberry Cake
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
Cake
Orange Glaze
Instructions
Cake
- Preheat oven to 350°F. Oil your pan and set aside. Use a 10-inch bundt pan or 8-inch or 9-inch cake pan.
- In a large bowl mix together sugar, flour, baking powder, baking soda, and sea salt.
- Whisk together olive oil, vegan yogurt (or applesauce), non-dairy milk, orange juice and zest, vanilla and orange oil.
- 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.
- Pour evenly into oiled pan.
- Bake at 350°F for 40-50 minutes until golden and puffed.
- Let cool for 15 minutes before removing from pan (especially if using a bundt pan). Loosen the edges if needed with a small rubber spatula.
Orange Glaze
- Whisk together the powdered sugar and orange juice until smooth.
- Drizzle the glaze over the cooled cake.
Notes
- Orange oil adds a more intense citrus flavor, but the cake is delicious without it too.
- For the non-dairy milk, oat, almond, coconut, or hemp milk all work well.
- Toast the walnuts in a dry skillet over medium heat for 3-5 minutes until fragrant.
- The cake can be made in a bundt pan for a more elegant presentation, or a standard round cake pan.
