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Vegan almond cranberry cake sliced into bars on a sheet of baking parchment on a white background with a bowl of fresh cranberries.
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Vegan Cranberry Almond Cake

Vegan cranberry almond cake – this easy vegan snack cake is soft and moist with a sweet almond flavour and bursts of tangy fresh cranberry. You can use either fresh or frozen cranberries so it is a great year-round cake!
Course Dessert, Snack
Cuisine baking
Keyword cake
Prep Time 15 minutes
Cook Time 40 minutes
Servings 12 people
Author Domestic Gothess

Ingredients

  • 90 ml (6 Tbsp) unsweetened non-dairy milk (soy is best)
  • 60 g (¼ cup) unsweetened non-dairy yogurt (I use the Coconut Collaborative)
  • 1 tsp lemon juice
  • 1 tsp vanilla extract
  • ¾ tsp almond extract
  • 120 g (½ cup) vegan block butter/margarine softened
  • 200 g (1 cup) caster (superfine) sugar (granulated sugar is fine)
  • 2 tsp baking powder
  • 10 g (1 Tbsp) cornflour (cornstarch)
  • ¼ tsp salt
  • 250 g (2 cups) plain (all-purpose) flour
  • 200 g (2 cups) fresh cranberries*
  • a couple of large handfuls of flaked almonds
  • 1-2 Tbsp demarera sugar

Instructions

  • Preheat the oven to 180°C/160°C fan/350°F/gas mark 4. Grease a 23cm / 9inch square cake tin and line it with baking parchment.
  • Whisk together the milk, yogurt, lemon juice and vanilla and almond extracts in a jug. Set aside.
  • Cream together the vegan butter and caster sugar with an electric mixer until light and fluffy.
  • Whisk in the baking powder, cornflour and salt then whisk in half of the wet ingredients.
  • Add half of the flour, whisk until it is just combined then whisk in the rest of the wet ingredients followed by the other half of the flour. Whisk until you have a thick, smooth batter.
  • Fold through the cranberries, reserving a few to add to the top of the cake.
  • Transfer the batter to the prepared tin and spread it level. Dot over the remaining cranberries and press them gently into the batter.
  • Scatter generously with flaked almonds then sprinkle with demarera sugar.
  • Bake the cake for 40-45 minutes, until a skewer inserted into the centre (but not into a cranberry!) comes out clean.
  • Leave the cake to cool in the tin for 20 minutes then carefully lift it out of the tin and transfer it to a wire rack to cool completely. Best eaten on the day it is baked.

Notes

  • For the best results make sure that you follow the recipe closely. As always, I highly recommend weighing your ingredients using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them.
  • *You can use frozen rather than fresh cranberries but don’t defrost them first, add them to the batter straight from the freezer.