There was a period of time that my neighbors were vegan. They sort of surprised us and when they made their decision; it happened when we had more time and were dining almost every weekend together. Or maybe it was just summertime and we had more opportunities to hang out and feast. Either way, it became an interesting and delicious challenge figuring out what to prepare for them. This cranberry coffee cake is the sort of dessert I would make for them whenever we would be dining together.
When they became vegan, I began to read every book that was out there about veganism. I explored every single website that I could find. I scoured them for the best cakes and cookies. I tried my hand at vegan baking and fell in love n with it. I still bake a vegan dessert here and there and my kids love them. Actually, everyone loves them. There really is no differentiation in the flavor. If I didn’t say, “hey, this is a vegan dessert!” it would be practically impossible to discern from a non-vegan dessert. 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.
I stumbled upon an apple cake on Vegan Yum Yum. It became a huge hit. I love the cake batter and used it for this cranberry cake. It’s a simple coffee cake that is really lovely. It’s so easy to put together. The batter is a great recipe for the kids to make with you. The filling gets a little dangerous with cranberries popping so don’t let the little ones do that part.
I know Thanksgiving has gone in a flash, as well as the entire month of December. But I’m still fixated on recipes made with cranberries. I still can find them at my market, so it’s ok to post another cranberry recipe, right? Or maybe you planned ahead and froze some bags? If you can’t get a hold of cranberries, make the apple version.
But, hey! Guess what? My neighbors are vegan again. It seems to have been decided to try again at least for a month. This is what I baked for them during our most recent dinner together. With all the decadent holiday baking and feasts that are happening these coming weeks, something a little lighter is just what I prefer to have a bite of when I am craving something sweet. It became my daughter’s favorite cake and it was the most requested cake the month of November in the Cake Duchess kitchen. Soon the cookie baking madness will get very intense. I have already started my biscotti baking! Love biscotti!! For now, I share with you this delicious and wonderful cranberry cake.
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 explaining to me about sugar. 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.
Thanks for stopping by today! I hope your holiday planning is going well. I appreciate your support!!
Vegan Cranberry Coffee Cake
Prep Time: 30-40 minutes
Cook Time: approx 60-80 minutes
Ingredients (1 8-inch round cake)
- 2 1/2 Cups Flour
- 1 Cup Granulated Sugar
- 1 tsp Baking Powder
- 3/4 tsp salt
- 1/2 tsp cinnamon
- 2/3 cup vegetable oil (or coconut oil)
- 2/3 cup rice milk (or regular milk) + 2 tsp Apple Cider Vinegar (or lemon juice)
- 2 Tbs cornstarch mixed with 1/2 Cup Water
- 2 tsp Vanilla Extract
- 16 ounces of fresh cranberries (2 cups)
- 1 1/2 cup of sugar
- 1 cup water
- one navel orange (add the juice of 1/2 and cut the other 1/2 in chunks and add to the cranberry mixture in the pan)
- 1 sliver of fresh ginger (or 1 tsp ground ginger)
- 2 Tbs sugar mixed with 2 tsp Cinnamon, for topping
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 1/2 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. 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.