This is the best Vegan Cranberry Cake recipe ever. This vegan cake is sweet, tart, and bursting with cranberry flavor. The perfect cranberry dessert for Thanksgiving, Christmas or any time!

image of vegan cranberry bliss cake by intentionally eat with cindy newland on a white plate with a fork and cranberries

This Vegan Cranberry Cake is going to be a great addition to your holiday menu!

Are you thinking about the holidays yet? I love cooking for Thanksgiving and Christmas, but I don’t love all of the calories. My holidays used to consist of pies, candies, cakes, cookies, fudge, and sugary bread before I lost 125 lbs. Now I am pretty particular about what I eat and it better be worth the calories. It’s so disappointing when you eat something and you regret it immediately because it just wasn’t worth it. Trust me this cake is worth it. If you like sweet and tart you will like this cake.

Looking for more Holiday Vegan Recipes?

Spicy Cranberry Salsa

Best Ever Sweet Potato Casserole

Tastiest Vegan Dressing

image of spicy cranberry salsa by intentionally eat with Cindy Newland in a glass bowl with a tortilla chip

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What’s in a vegan cake?

Most non-vegan cakes have eggs, however vegan cakes do not. If you are trying to veganize your favorite childhood cake recipe you don’t necessarily need to use an egg replacer. Sometimes egg replacers can cause vegan cakes to become sunken and heavy. I suggest using a recipe that is already vegan like this one.

Ingredients & Substitutions

All purpose flour
Baking Powder & Soda (I suggest aluminum free)
Salt
Vegan Butter – I recommend Earth Balance Buttery Sticks or Miyoko’s.
Granulated sugar & powdered sugar (I suggest organic because some sugars are not vegan since they are sifted through bone char.)
Vegan Sour Cream- there are a lot of different brands and I haven’t found one that is much better than the other.
Cranberries – fresh or frozen. If you don’t like a lot of tartness, I suggest chopping the cranberries, but I like them whole.
Lemon zest – its optional, but it adds a nice zip.
Cinnamon & cloves – these spices add a nice warmth to the cake.
Almond milk – you can use any plant based milk.
Applesauce – I prefer unsweetened so you can control the amount of sweetness in the cake.
Vanilla extract – you can sub almond extract.

Tips for making this Vegan Cranberry Cake

To make your cake as light as possible make sure your oven is at the temperature necessary for at least fifteen minutes before you put your cake in.

Have your cake pan ready in advance. If you leave your batter while you deal with your cake pan, it has a chance to lose air and go flat, leading to less rising and a denser texture.

Cream the vegan butter and sugar together to capture air bubbles. Make sure to measure your flour exactly. Too much can contribute to a dense cake. I like to use a whisk and stir my flour before measuring.

Be sure to grease and flour your pan, otherwise, your cake could stick. If you don’t flour the pan the cake will soak up the oil and could become soggy.

Find out more about vegan cakes HERE .

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Vegan Cranberry Cake is …

Sweet

Tart

Moist &

Delicious

RECIPE

Print Pin

5 from 6 votes

Yum

Vegan Cranberry Cake

This Vegan Cranberry Cake is sweet, tart, and bursting with holiday flavor. This vegan cake is the perfect cranberry dessert for Thanksgiving, Christmas, any holiday, or any time! This healthy cake is cholesterol free, dairy free, and vegan, but no one will know it.

Course Dessert

Cuisine vegan

Keyword best dairy free cake recipe, cranberry dessert, cranberry dessert recipe, dairy free cake, dairy free dessert, healthy cake, healthy cake recipe, no egg cake recipe, the best cranberry cake, the best cranberry cake recipe, vegan cake, vegan cake recipe, vegan cranberry cake recipe, vegan dessert

Prep Time 15

Cook Time 1

Servings

Calories 320kcal

Author Intentionally Eat with Cindy Newland

Ingredients

Vegan Cranberry Bliss Cake

2 3/4 cup all-purpose flour
1 1/2 cup cranberries
1 1/4 cup granulated sugar
1 cup vegan butter
1 cup vegan sour cream
3 Tbsp applesauce
1 Tbsp baking powder
1 Tbsp lemon zest
1 tsp baking soda
1 tsp vanilla extract
1 tsp cinnamon
1/2 tsp salt
1/4 tsp ground cloves

Glaze

1 cup powdered sugar
2-3 Tbsp almond milk

Instructions

Preheat the oven to 350 degrees. Generously grease and flour a 10" bundt pan.
In a large bowl combine flour, baking powder, baking soda and salt.
With a mixer, beat together vegan butter and sugar until light and fluffy. Add lemon zest, vanilla extract, cinnamon, cloves, applesauce and vegan sour cream. Beat until well combined, scraping down the sides when necessary.
Slowly incorporate the flour mixture into the wet mixture. Do not overmix. Fold in the cranberries.
Transfer into prepared pan and bake for 50-60 minutes, until a cake tester or toothpick comes out clean.
Let the cake cool in the pan for 30 minutes. Then flip onto a cooling rack to cool completely.
Whisk together powdered sugar and almond milk to make the glaze. Drizzle over the cake once it has cooled.

Nutrition

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MORE VEGAN DESSERT RECIPES –

Cranberry Crusted Dairy Free Cheeseball

Healthy Snowball Cookies

Pumpkin Pie Bars with Gluten Free Crust

Vegan Oatmeal Chocolate Chip Cookies

image of pumpkin pie bars with a gluten free crust by intentionally eat with cindy newland on a white plate

Did you make Vegan Cranberry Bliss Cake?

Let me know how it turned out! Leave a comment below and share a picture on Instagram with the hashtag #Intentionallyeat or @intentionallyeat

About Cindy Newland

Hey, I’m Cindy! I used to be morbidly obese! I had high blood pressure, high cholesterol, and a family history of heart disease and cancer.

Slowly, I began to steadily change my habits and nourish my body with a plant-based diet. Now, I weigh 125 lbs less, my blood pressure is 110/70, no more high cholesterol, and best of all – no medications!

If you’re interested in how I did it and if it will work for you, check out How to Start a Plant-Based Diet.

Or if you just want to dip your toe into plant-based eating… snack smart with one of these fantastic recipes for FREE!