Festive Cranberry Vegan Christmas Cake Recipe
This is one of the best Vegan Christmas cake recipes ever! It isn't your traditional fruit cake. This cake is moist, light, and bursting with tart cranberries and warm spices. Perfect for the holiday season!
Servings 12
Calories 320kcal
Equipment
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
- Prep - preheat the oven to 350 degrees. Generously grease and flour a 9 1/2" bundt pan.
- Mix wet ingredients -In a stand mixer or in a large bowl and with an electric 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.
- Mix dry ingredients -In a large mixing bowl, combine the dry ingredients.
- Mix together -Slowly incorporate the flour mixture into the wet ingredients. Do not overmix. Gently fold in the cranberries.
- Bake -Transfer into prepared cake pan and bake for 50-60 minutes, until a cake tester or toothpick comes out clean.
- Cool -Let the cake cool in the pan for 30 minutes. Then flip onto a wire rack to cool completely.
- Make icing -Whisk together powdered sugar and almond milk to make the glaze. Once the cake has cooled, drizzle the icing sugar over it. Serve and enjoy!
Notes
Nutritional Information is only an estimate. The accuracy of this recipe may differ depending on the ingredients you use.
How to Store - To store your vegan cake, make sure it’s completely cool and cover it with plastic wrap or place it in an airtight container. Refrigerate for up to 5 days.
For longer storage, tightly wrap it in plastic and then aluminum foil before freezing; it lasts up to three months. When ready to enjoy, thaw in the fridge or at room temperature, and remove the wrap only after thawing to avoid condensation.
This Key Lime Dairy Free Cheesecake is fantastic straight from the freezer!
Nutrition
Serving: 1slice | Calories: 320kcal | Carbohydrates: 33g | Protein: 3g | Fat: 18g | Fiber: 3g