This vegan cranberry orange loaf cake is the perfect holiday treat! Studded with fresh cranberries, It’s the perfect balance of tart and sweet while the orange juice and apple sauce keep it moist and dense, but not heavy. All topped off with a light orange glaze, it’s pretty perfect. My family certainly thought so. This year, I barely manage to snag myself a slice before they descend. It’s usually gone in a few hours. Good thing this cake is so easy to whip up! You know, or dangerous, depending on how much self control you have.
Vegan Cranberry Orange Loaf CakeCourse: Breakfast, Dessert, VeganDifficulty: Easy
This vegan cranberry loaf cake is so dense and moist, it has the perfect balance of sweet and tart, with fresh cranberries and an orange zest glaze. Vegan, nut free and easy to make, it’s the perfect for a cozy breakfast or healthy dessert!
1/2 cup plantbased milk
3 Tbsp fresh orange juice
1 Tbsp grated orange zest
1/4 cup canola oil
2 Tbsp unsweetened applesauce
3/4 cup sugar
1 tsp pure vanilla extract
2 cups all purpose flour
2 1/2 tsp baking powder
1/2 tsp salt
1 cup fresh cranberries
1/2 cup confectioners sugar
1 tbsp orange juice
2 tsp grated orange zest
- Preheat oven to 350 degrees and grease a 4″x8″ loaf pan.
- Combine plantbased milk, orange juice, and zest in a large bowl. Mix in the oil, applesauce, and sugar. Stir in the vanilla.
- Sift in the flour, baking powder, and salt. Fold in the cranberries and make sure all ingredients are combined, careful not to overmix.
- Transfer the batter into the loaf pan and bake for 55 minutes to an hour, or until a cake tester comes out clean. Cool completely before glazing.
- To make the glaze, whisk together confectioners sugar, zest and juice until smooth. Pour over loaf and serve.
- Adapted from Isa Chandra Moskowitz’s Lemon Blueberry Loaf