Easy Cranberry Coffee Cake Recipe (Vegan)

This Easy Cranberry Coffee Cake is a really delicious cake to make when cranberries are in season. The batter comes together in one bowl and it is topped with a tart cranberry filling.

If you enjoy cranberry recipes, you should try my cranberry upside down cake and my Cranberry-Coconut Granola.

Originally posted December 2013 and updated for content August 2025.

We're talking about a super fluffy cake base with a sweet-tart cranberry topping. Every bite bursts with homemade cranberry sauce. All you need is a mixing bowl and a spoon, no fancy equipment required.

I've been making this cranberry coffee cake for years. The kids loved it from the very first bake. It's light, festive, and the perfect Christmas cranberry cake to bring to any holiday gathering. The batter is dairy-free and egg-free, and you can use any milk you like. It's simple to make and smells incredible as it bakes.

When some of our neighbors decided to go vegan years ago, I dove into vegan baking, reading every book, testing recipes, and discovering how delicious dairy-free desserts can be. This cake quickly became one of my go-to holiday desserts to share at our dinners together. Even now, I still bake a vegan treat here and there, and no one ever notices the difference.

The batter is easy enough for kids to help with, though I handle the cranberry filling since those berries love to pop. And honestly, with all the decadent Christmas baking happening this time of year, I love having a lighter, cozy cake like this to slice into when the sweet cravings hit.

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Why we love this recipe

I make this cranberry coffee cake every year during the holidays, and it's one of my favorite Christmas baking traditions. The tart cranberries balance the sweetness of the soft, buttery cake in the best way. The batter comes together in one bowl with just a spoon, no mixer needed.

As it bakes, the cozy aroma fills the kitchen and instantly brings that festive Christmas morning feeling. Cranberries are at their peak in autumn and winter, making this cake a beautiful addition to any Christmas brunch or dessert table. It's simple, seasonal, and always a crowd favorite.

Vegan Tip:

A note on the sugar: be sure to use vegan sugar to make this truly vegan. That is the most frequent email I get when I post a vegan dessert.

As I mentioned, I have read up on vegan baking and know that conventional sugar is not considered vegan. So be sure to research the ingredients you use if you'd like to make it truly vegan.

Ingredients needed for this cranberry dessert:

• All-purpose flour - This is the base of your cake batter and will give the cake its structure.
• Granulated sugar - This sweetens the cake batter and balances out the tartness of the cranberries.
• Baking Powder - This is a crucial ingredient that makes the cake rise and become fluffy.
• Sea salt - A tiny bit of this enhances the flavors in the cake.
• Ground cinnamon - This adds a warm, aromatic flavor to the cake that complements the tart cranberries.
• Vegetable oil or coconut oil - This adds moisture to the cake and helps bind the ingredients together.
• Almond milk (or Apple Cider Vinegar or lemon juice) - This is used to moisten and bind together the dry ingredients. It also makes the cake lighter and fluffier.
• Cornstarch - This helps to thicken the cranberry filling.
• Vanilla extract - This enhances the flavors in the cake and adds a touch of sweetness.
• Fresh cranberries - These are the star of the cake, adding a tartness that pairs well with the sweet cake.
• Sugar - This is used to sweeten the cranberry filling. Remember to use vegan sugar if you'd like the cake to be truly vegan.
• Water - This is used to simmer the cranberries for the filling.
• Navel orange - The juice and zest from this will add a bright, citrusy flavor to the cranberry filling.
• Fresh ginger - This adds a bit of warmth and spiciness to the cranberry filling. If you don't have fresh ginger, ground ginger will also work.
• Sugar mixed with cinnamon (for topping) - This creates a sweet, crunchy topping that adds a bit of texture to the cake.

How to make cranberry coffee cake?

Step 1: Gather all your ingredients

Step 2: Prep the Cranberry filling

• In a medium-sized bowl, rinse the cranberries with cool water, and remove any stems or blemished berries. Drain the cranberries in a colander.
• Heat water and sugar to boiling in 3-quart saucepan over medium heat, stirring occasionally until the sugar dissolves.. Continue boiling 5 minutes longer, stirring occasionally.
• Stir in cranberries. Heat to boiling over medium heat, stirring occasionally. Continue boiling about 5 minutes longer, stirring occasionally, until cranberries begin to pop. Simmer for about 20 minutes.

• When the sauce is cooked, spoon out the orange pieces and the ginger sliver. Pour sauce into bowl or container.
• Chill in the refrigerator for about one hour.
• Preheat oven to 350 F.

Step 3: Prepare the batter

• In a small bowl, add the milk and vinegar and give it a whirl. Let sit a minute. In a large bowl, combine all the dry ingredients of the cake and whisk together.
• In a medium sized bowl, mix together the oil, milk, water/cornstarch mixture, and vanilla. Mix well. Incorporate the wet ingredients to the dry ingredients, scraping the sides of the bowl with your spatula.

Step 4: Spread ½ of the batter in the bottom of a 9×11 greased baking dish. (I used an 8 inch cast iron skillet)

Step 5:

• Spoon on the cranberry filling evenly over the top.
• Spoon the rest of the batter over the top in clumps, leaving some of the cranberry filling showing through.

Step 6:

• Sprinkle with cinnamon sugar mixture.
• Bake for about 60-80 minutes, or until a tester comes out clean. Check the cake after 45 minutes. You could cover with foil for the last portion of baking to prevent over-browning.
• Remove cake from oven and good luck letting it cool before serving. The cinnamon sugar smell will have you hypnotized with desire before it cools.

Expert Tips:

• Quality of Ingredients: Always choose the best quality ingredients for your vegan baking. For instance, fresh cranberries, not canned, will give the best flavor and texture to your cake.
• Vegan Sugar: Make sure to use a vegan sugar for this recipe. Some sugars are processed with animal bone char, which makes them not vegan. Look for sugar labeled as organic or beet sugar, as these are typically vegan.
• Spice Variations: Feel free to play around with the spices. Nutmeg, allspice, or cloves would all work well in this cake.
• Non-Dairy Milk: While this recipe calls for almond milk, any non-dairy milk can be used. Oat milk, soy milk, or cashew milk would all be good substitutes.
• Baking Pan: If you don't have an 8-inch cast iron skillet, you can also use a 9-inch round baking pan or a square baking dish.
• Testing for Doneness: To ensure your cake is baked through, insert a toothpick or a thin skewer into the center. If it comes out clean or with just a few moist crumbs clinging to it, the cake is done.
• Cooling: Let the cake cool completely before serving. This helps the cake to set and makes it easier to slice.

Storing Tips

To store your Vegan Cranberry Coffee Cake, allow it to cool down completely. Once cooled, it can be stored in an airtight container at room temperature for up to 2 days. If you prefer to refrigerate it, the cake will last for up to a week in the fridge. Make sure to cover it well to prevent it from drying out.

If you have made more than what can be consumed within a week, you can freeze the cake. To freeze, slice the cake into individual portions, wrap each piece securely in plastic wrap, and then seal inside a freezer-safe bag or container.

The cake can be frozen for up to 3 months. When you are ready to eat, just defrost it at room temperature or in the refrigerator overnight.

Remember that the flavors and texture are best when the cake is eaten fresh, so try to only prepare what you'll eat within a few days.

FAQ'S

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More posts like this:

• Leftover Cranberry Sauce Coffee Cake
• Easy Cranberry and Apple Cake
• Overnight Cinnamon Pecan Coffee Cake

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5 from 10 votes

Easy Cranberry Coffee Cake

This Cranberry Coffee Cake is a really delicious cake to make when cranberries are in season. The batter comes together in one bowl and it is topped with a tart cranberry filling.

Prep Time15 minutes mins

Cook Time1 hour hr

Total Time1 hour hr 15 minutes mins

Course: Dessert

Cuisine: American

Keyword: cake, vegan

Servings: 6

Calories: 537kcal

Author: Lora

Equipment

• saucepan
• bowl

Ingredients

• 2 ½ cups all-purpose flour
• 1 cup granulated sugar
• 1 teaspoon baking powder
• ¾ teaspoon salt
• ½ teaspoon ground cinnamon
• ⅔ cup vegetable oil or melted coconut oil
• ⅔ cup unsweetened almond milk or coconut milk + 2 teaspoon Apple Cider Vinegar (or lemon juice)
• 2 Tablespoons cornstarch mixed with ½ Cup Water
• 2 teaspoon Vanilla Extract
• cranberry filling
• 16 ounces of fresh cranberries 2 cups
• 1½ cup of sugar
• 1 cup water
• one navel orange add the juice of ½ and cut the other ½ in chunks and add to the cranberry mixture in the pan
• 1 sliver of fresh ginger or 1 teaspoon ground ginger (optional)
• for topping
• 2 Tablespoons sugar mixed with 2 teaspoon Cinnamon for topping

Instructions

• prep the cranberry filling:
• In a medium sized bowl, rinse the cranberries with cool water, and remove any stems or blemished berries. Drain the cranberries in a colander.
• Heat water and sugar to boiling in 3-quart saucepan over medium heat, stirring occasionally until the sugar dissolves.. Continue boiling 5 minutes longer, stirring occasionally.
• Stir in cranberries. Heat to boiling over medium heat, stirring occasionally. Continue boiling about 5 minutes longer, stirring occasionally, until cranberries begin to pop. Simmer for about 20 minutes.
• Don't worry if every single cranberry does not completely pop. When the sauce is cooked, spoon out the orange pieces and the ginger sliver. Pour sauce into bowl or container.
• Chill in the refrigerator for about one hour.
• Preheat oven to 350 F.
• prep cake batter:
• In a small bowl, add the milk and vinegar and give it a whirl. Let sit a minute. In a large bowl, combine all the dry ingredients of the cake and whisk together.
• In a medium sized bowl, mix together the oil, milk, water/cornstarch mixture, and vanilla. Mix well. Incorporate the wet ingredients to the dry ingredients, scraping the sides of the bowl with your spatula.
• Spread ½ of the batter in the bottom of a 9×11 greased baking dish. (I used an 8 inch cast iron skillet)
• Spoon on the cranberry filling evenly over the top.
• Spoon the rest of the batter over the top in clumps, leaving some of the cranberry filling showing through.
• Sprinkle with cinnamon sugar mixture.
• Bake for about 60-80 minutes, or until a tester comes out clean. Check the cake after 45 minutes. You could cover with foil for the last portion of baking to prevent over-browning.
• Remove cake from oven and good luck letting it cool before serving. The cinnamon sugar smell will have you hypnotized with desire before it cools.

Nutrition Disclaimer

Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.

Notes

Substitutions and Variations for Easy Cranberry Cake:

• Fruit Swap: If cranberries aren't your thing, try using a different fruit in the filling. Apples or blueberries would work well. Just remember to adjust the sugar as needed, depending on the tartness of your fruit.
• Flour Substitute: If you're gluten-free, you can replace the all-purpose flour with a gluten-free baking mix. Make sure it contains xanthan gum, which helps to bind the ingredients together in the absence of gluten.
• Oil Option: If you prefer, you can substitute the vegetable oil with apple sauce for a lower-fat option. This change will make your cake slightly more dense.
• Sweetener Alternative: For a more natural sweetener, try replacing the granulated sugar with coconut sugar or pure maple syrup. Note that this will alter the flavor slightly.
• Milk Alternative: Any non-dairy milk can be used. Oat milk, soy milk, cashew milk, or even coconut milk can be great substitutes for almond milk.
• Spice Variations: Feel free to experiment with your spice blend. Adding a touch of nutmeg, allspice, or cardamom can create a beautiful flavor profile.

Nutrition

Serving: 6g | Calories: 537kcal | Carbohydrates: 73g | Protein: 5g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Sodium: 365mg | Potassium: 59mg | Fiber: 1g | Sugar: 34g | Vitamin A: 0.5IU | Vitamin C: 0.01mg | Calcium: 51mg | Iron: 3mg

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