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.

We are talking about a super fluffy cake base with a slightly sweet and tart cranberry topping. Each bite is bursting with homemade cranberry sauce! All you need is a mixing bowl and your spoon!

If you enjoy vegan baking, you should try my Teresa's Vegan Apple Cake, and my Vegan Blueberry-Lemon Bundt Cake.

Originally posted December 2013 and updated for content August 2023.

Since it’s been some time since I shared a vegan cake, and because it is officially cranberry season, I went back to this fall favorite. I have been making this cake for years! The kids loved it since the first time I baked it.

A beautiful cake that is totally dairy-free and no eggs, it's the perfect Christmas cranberry cake, you're new favorite holiday dessert! You could use whatever dairy-free milk you like. It’s not complicated to make and smells wonderful while it’s baking away. The only problem is you have to share this cake!

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.

Why You Will Love This Cranberry Coffee Cake

1. Vibrant Flavors: The tartness of the cranberries perfectly offsets the sweetness of the cake, creating a balanced and delightful taste in every bite.
2. Easy to Make: With a simple recipe that requires just one bowl and a spoon, this cake is a breeze even for novice bakers.
3. Vegan-Friendly: This cake is a great option for those on a vegan diet, but its delicious flavor makes it a hit with everyone, regardless of dietary preferences.
4. Perfect for the Season: Cranberries are in season during autumn and winter, making this cake a festive addition to your holiday spread.
5. Delicious Aroma: The wonderful smell of this cake baking is sure to fill your home with a warm, inviting scent that everyone will love.

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.

I stumbled upon an apple cake on Vegan Yum Yum. The apple pie coffee cake 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. Making the filling gets a little dangerous with cranberries popping, so don't let the little ones do that part

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.

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 vegan 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 1/2 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 for Making Cranberry Coffee Cake:

• 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.

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.

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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5 from 1 vote

Vegan Cranberry Coffee Cake

Vegan 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

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 tsp baking powder
• ¾ tsp salt
• ½ tsp ground cinnamon
• ⅔ cup vegetable oil or melted coconut oil
• ⅔ cup unsweetened almond milk or coconut milk + 2 tsp Apple Cider Vinegar (or lemon juice)
• 2 Tablespoons cornstarch mixed with 1/2 Cup Water
• 2 tsp 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 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 (optional)
• for topping
• 2 Tablespoons sugar mixed with 2 tsp 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 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. 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.

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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