Cranberry Loaf Cake
A bright and tender plant-based cranberry loaf cake bursting with juicy berries and refreshing citrus flavor!
Servings: 12 Slices
Equipment
- Stand Mixer or Electric Mixer Optional
- Mixing Bowls
- Loaf Pan
- Sifter or Fine Mesh Strainer
Ingredients
- 1 cup Cane Sugar
- 1 tbsp Orange Zest About the zest of ½ an orange
- ½ cup Plain Unsweetened Plant-Based Milk
- ¼ cup Avocado Oil or Sunflower Seed Oil
- ¼ cup Orange Juice
- 1 tsp Vanilla Extract or Vanilla Bean Paste
- 2 cups All-Purpose Flour or 1:1 Gluten-Free Flour
- 2½ tsp Baking Powder
- ½ tsp Sea Salt
- ½ tsp Cinnanom
- 1 cup Fresh Cranberries Coated in flour
Icing, Optional
- 1 cup Powdered Sugar Sifted
- 1 tbsp Orange Zest About the zest of ½ an orange
- 2 to 4 tbsp Orange Juice
Instructions
- Preheat oven to 350°F and lightly spray standard loaf pan with non-stick cooking spray or line with parchment paper.
- In the bowl of your stand mixer or mixing bowl, add the sugar and orange zest. Massage the zest into the sugar. Next, add in all the other wet ingredients, the plant-based milk, oil, orange juice, and vanilla, and beat together.
- Next, add the dry ingredients to a mixing bowl, flour, salt, baking powder, and cinnamon to a bowl, and whisk. Slowly add your dry ingredients to your wet ingredients and mix until just combined.
- Coat your cranberries in ½ a tbsp of flour, add the coated cranberries into the batter, and gently fold the cranberries into the batter until evenly distributed.
- Pour the batter into the prepared loaf pan and bake for 60 to 65 minutes, or once a toothpick comes out of the cake clean or only with a few crumbs.
- Once the cake is done, remove it from the oven and let it cool in the pan for 15 minutes. Then turn the cake out of the pan and onto a wire rack to cool completely. After the cake has cooled, you can either slice and serve or glaze, if using.
- To make the optional glaze, whisk together the sifted powdered sugar, orange zest, and the lesser amount of orange juice until completely smooth and no sugar clumps are left. Add more orange juice if the glaze is too thick or more powered sugar if the glaze is too runny. Drizzle the glaze over your cake and enjoy!
- Storage Instructions: Store leftover slices in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. To freeze, wrap individual slices tightly and store for up to 2 months.
- Reheating Instructions: Warm refrigerated or thawed slices in the microwave for 10 to 15 seconds to restore softness. From frozen, thaw at room temperature, then warm gently before serving if desired.