This time of year I am always going on, and on, and on for my love of cranberries.
I mean it’s an exciting time of year since we can only find fresh cranberries for a few months.
So, in the winter I try and make the best of using one of my most favorite fruits and winter recipe ingredients!
I recently found a recipe in a cookbook for a cranberry citrus coffee cake that I knew I wanted to try and veganize.
I made some flavor changes and deiced I wanted to use almonds in my topping because I love cranberries and almonds together. I also wanted to add some citrus but not too much. Just a hint. Cranberries and oranges are a match made in heaven so we for sure needed to add some orange zest!
I also wanted a coffee cake that would work for breakfast, or dessert for the holidays.
The original recipe had a glaze poured over that I was not very interested in. I wanted the cake to last and not get gooey and weird after a day or two. I wanted to savor this vegan coffee cake for as many days as I could with a hot cup of coffee and not see a single piece go to waste!
I was also delighted to find another use for my spring form pan that normally only sees some action when I make a cheese cake, which being perfectly honest is a rare occasion.
This vegan cranberry coffee cake actually mixes up pretty quick and easy. Mine had to bake for a full hour, but keep an eye yours and check it around the 45 minute mark since everyones oven is different!
So grab some fresh cranberries while the gettin is good and bake yourself up one or 10 of these delicious vegan cranberry coffee cakes before cranberry season is over and we are all swearing off sweets for the new year!!!
I was also delighted to find another use for my spring form pan that normally only sees some action when I make a cheese cake, which being perfectly honest is a rare occasion.
This vegan cranberry coffee cake actually mixes up pretty quick and easy. Mine had to bake for a full hour, but keep an eye yours and check it around the 45 minute mark since everyones oven is different!
So grab some fresh cranberries while the gettin is good and bake yourself up one or 10 of these delicious vegan cranberry coffee cakes before cranberry season is over and we are all swearing off sweets for the new year!!!
iNGREDIENTS:
You will need a 9 inch spring form pan for this recipe
1 1/2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup granulated sugar
1/2 cup vegan butter, melted and cooled
2 starch eggs (2 tablespoons tapioca or corn starch mixed with 6 tablespoons water)
1/2 cup vegan cream cheese, or sour cream ( I used Trader Joe’s cream cheese since its not very thick)
1/4 cup oat milk
1 1/4 cup fresh cranberries
zest from one orange (you can use less if you are not a fan of citrus)
zest from 1/2 lemon
1 teaspoon vanilla extract
ALMOND STRUSSLE TOPPING:
1/2 cup all purpose flour
1/4 cup granulated sugar
zest from the other half of the lemon
1/2 cup sliced almonds
3 tablespoon softened vegan butter
INSTRUCTIONS:
Preheat oven to 350 degrees Fahrenheit
Prepare starch egg by mixing starch and water. Let it sit for a minute.
In a small bowl whisk together the sugar, zest, butter, starch eggs, and vanilla.
In a medium bowl whisk the flour, baking powder, and salt. Pour sugar and butter mixture into the bowl with the flour and mix together.
Mix in the cream cheese or sour cream, and milk. Mix just until everything is well combined.
Prepare your spring form pan by giving it a light spray with cooking oil ir rub it down with some vegan butter on a paper towel. Shake a few teaspoons of four around the pan until its coated and dump the excess flour.
In a medium sized bowl mix the flour and sugar for the streusel topping. Stir in the almonds and add the butter, stirring until the mixture is crumbly. Its easiest to just use your hands to work in the butter and crumble the mixture up.
Pour the cake batter into the prepared pan. Sprinkle the cranberries evenly over the top of the batter. Top with streusel mixture.
Place the pan on the center rack of the oven and cook for 50 to 60 minutes, or until a tooth pick or cake tester inserted into the center comes out clean.
Allow the cake to cook a bit before releasing the ring on the spring form pan.
Serve warm or room temperature. Store in an air tight container at room temperature for 3 or 4 days.
If you like this recipe, then try these:
vegan flank steak
