Cranberry Cake

This vegan two-layer Cranberry Cake is absolutely oil free and yet soft and fluffy. It has a nice sweet flavor along with a bit of tang from the fruit and creamy texture from the icing. It’s a beautiful holiday treat which is a must on your dessert table.

Course Dessert

Cuisine American

Keyword cranberry cake recipe, cranberry layer cake, how to make cranberry cake, vegan cranberry cake

Prep Time 10 minutes

Cook Time 30 minutes

cooling time 15 minutes

Total Time 55 minutes

Servings

Calories 242kcal

Author Gunjan

Ingredients

Wet ingredients

1 cup fresh cranberries
1/2 cup maple syrup
1 tbsp vanilla extract
1/4 cup flaxmeal (soaked in 1/2 cup water)
1/2 tbsp apple cider vinegar
1 1/4 cups oat milk

Dry ingredients

1 1/2 cups quinoa flour
1 1/2 cups almond flour
1/4 cup granulated white sugar
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt

For cranberry compote

1 cup fresh cranberries
1/4 cup maple syrup
2 tsp vanilla extract

For the icing

2 cups oat milk
4 tbsp cornstarch
4 tbsp granulated white sugar
1 tsp vanilla extract

Instructions

Preheat oven at 350-degree Fahrenheit and prepare two 8-inch round cake pans by greasing it. You may place parchment paper in the greased cake pan to avoid any tiny bit of oil. Combine 1 cup cranberries, ½ cup maple syrup and 1 tsp vanilla extract in a nonstick pan and cook for 2-3 minutes or until cranberries softens. Turn it off and let it cooldown.
Combine all the dry ingredients in a mixing bowl and mix it well with a spoon.
Now, fold in all the wet ingredients (including cooked cranberries) into the dry ingredients. Whip it up into a soft batter (but not runny).
Pour the batter equally into the two prepared cake pans and tap them a slightly to evenly spread the batter in the cake pan. Place them in the middle rack of the oven and bake them for 25-30 minutes or until the tester comes out clean. Once done take them out, turn off the oven and place them on a flat surface. Let them cool down for 15 minutes in the cake pan without disturbing.
In the meanwhile, combine all the compote ingredients in a nonstick pan and cook on a medium-high flame for 2-3 minutes. As soon as the cranberries are soft turn off the flame and mash the cranberries with a food masher in the pan itself. Keep it aside to cool down a bit.
Now, in a saucepan combine all the icing ingredients and stir very nicely until there are no lumps. Turn on the flame at high and keep stirring continuously for 3-4 minutes or until it thickens. As soon as it thickens turn it off and spoon it out in a glass bowl. Refrigerate for 5 minutes for it to cool down and stiffen slightly (do not let it over stiffen before spreading it on the cake).
Now, invert one of the cakes pan on a flat surface. Spread the compote on it evenly.
Then, invert the other cake on top of the first cake (layered with cranberry compote). Then, with the help of a butter knife and spread it all over the top of the cake and also cover the entire cake with the frosting.
Garnish with fresh cranberries if desired and slice and enjoy!

Notes

You may make the icing while the cake bakes so that it gets enough time to cool down and stiffen a bit. However, the frosting should be of a creamy consistency and not very hard.
You may bake the cake and let it cool overnight as well. Then work on its filling and icing whenever ready to serve.
If you get cracks on the cake, don’t worry about it. Let it cool completely without disturbing, invert and follow the steps as mentioned. The cracks won’t come in your way.
Soak the flaxmeal just before starting with this recipe so it thickens. About 5 minutes of soaking is enough.
Leftovers can be refrigerated in an air tight container for about 2 weeks.

Nutrition