Mimi's Organic Eats » Cake & Cupcake Recipes » Vegan Orange and Cranberry Cake

Vegan Orange and Cranberry Cake

This luscious cake combines the zesty brightness of orange with the tartness of cranberries for a fusion of sweet and tangy flavors that both vegans and non-vegans will love! This stunning two layer naked cake is incredibly simple to make, yet it will impress all your guests this holiday season!

If you’re looking for more vegan recipes, check out some of my other favorites like my Vegan Thin Mint Brownies, Vegan Snickers Bars, or my Vegan Dark Chocolate Covered Pretzels.

vegan cranberry and orange cake

Why You'll Love This Recipe

This stunning Vegan and Orange Cranberry Cake is loaded with fresh cranberries and free from dairy and eggs. The result is a moist and tender crumb that will satisfy anyone who is vegan or dairy intolerant. But, this cake is so delicious that even your non-vegan friends will love it!

I make a two layer cake, which makes the cake layers thicker, perfect for when you are baking without eggs! I frost this cake naked style, which makes it look really fancy, but in fact, it’s incredibly easy to do! I top this cake with Sugared Cranberries for even more holiday sparkle!

vegan cranberry and orange cake

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vegan cranberry and orange cake

Ingredients for Vegan Cranberry and Orange Cake

La Tourangelle Organic Canola Oil

Real Coco Organic Coconut Milk

Organic Apple Cider Vinegar

Organic Aquafaba (chickpea brine)

Simply Organic Vanilla Extract

Frontier Co-Op Organic Orange Flavor

Wholesome Organic Cane Sugar

Cairnspring Mills Organic All Purpose Flour (use code MIMIORGANIC15 for 15% off your order!)

Homemade Organic Cake Flour

Frontier Co-Op Baking Powder

Frontier Co-Op Fine Sea Salt

Organic Orange

Organic Cranberries

Spectrum Organic Vegetable Shortening

Florida Crystals Organic Powdered Sugar

Sugared Cranberries

Tools Needed

Digital Food Scale

Stand Mixer or Hand Mixer

6-inch Cake Pan (use code MIMIBAKES for 10% off Kana, my favorite sustainable cake pans!)

Parchment Paper (use code MIMIBAKES for 10% off Kana, my favorite non toxic parchment paper!)

Piping Bags

Ateco Tip #827

vegan cranberry and orange cake

How to Make Vegan Orange Cranberry Cake

Step 1

Preheat the oven to 350°F. Line two 6-inch cake pans with parchment paper.

Step 2

To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, add the coconut milk, apple cider vinegar, canola oil, aquafaba, vanilla extract, and orang flavor. Mix on low to combine.

Step 3

Add the cane sugar, all purpose flour, cake flour, baking powder, sea salt, and orange zest in that order. Mix on low until combined into a smooth batter. Fold in the cranberries.

Step 4

Transfer to the prepared baking pans evenly, they should weigh about 550 grams each.

Step 5

Bake for 50 to 60 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely in the cake pans.

Step 6

To make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, add the vegetable shortening, powdered sugar, coconut milk, and vanilla extract. Mix on low until combined, then speed mixer up to high and mix for 1 to 2 minutes, or until light and fluffy. Transfer the frosting to a piping bag with Ateco tip #827.

Step 7

Place the first cake layer on a cake stand or plate. Pipe a spiral of frosting, starting on the outside and working your wan into the cake. Top with the second cake layer. Pipe a spiral of frosting, starting on the outside and working your way into the cake. Top with sugared cranberries.

vegan cranberry and orange cake

FAQ's

What is aquafaba?

Aquafaba is the liquid leftover from a can of chickpeas. It acts similar to eggs and can help make eggless bakes fluffy! I use it here in place of eggs. All you need to do is buy a can of chickpeas and drain the liquid and measure it for this recipe. Use the chickpeas to make one of my homemade hummus recipes like my Lemon Tahini Hummus or Roasted Tomato Basil Hummus!

Can I use another kind of oil?

If you don’t want to use canola oil, then use sunflower or olive oil. Both will work in this recipe, but I use canola oil as it has the most neutral flavor.

Do I need both all purpose and cake flour?

Yes, you do! Flour plays a big role in cakes. And I use a mix of all purpose flour and cake flour in this cake because with vegan cakes, they can be less stable due to the fact that there are no eggs. Eggs are a big binding agent in cakes, so I use all purpose flour as it has a higher protein content than cake flour, making this more binding. Cake flour produces a more tender cake, due to its lower protein content, but that can sometimes make vegan cakes break easily. So, both flours are necessary! You can make your own Homemade Cake Flour very easily with all purpose flour.

Do I need to use a piping bag and tip?

No, you don’t! I use a piping bag and tip here just for the looks. But, you can easily frost this cake more rustic naked style, just by adding dollops of frosting onto the cake and spreading out a bit before topping with the second cake layer. You could also frost this cake completely as well!

Can I make this cake ahead of time?

Yes, if you want to make the cake ahead of time you can. You can make the cake layers ahead and freeze them, then frost them anytime. Be sure to wrap cake in plastic wrap before freezing if you decide to do this. If you just want to make the whole cake the day before you plan to serve it, you can do that as well. Just be sure to store the cake in a cake dome so it doesn't dry out! I would also add the sugared cranberries on top of the cake before you plan to serve it.

How should I store this Vegan Cranberry and Orange Cake?

If you have leftover cake, then it should be stored in an airtight container. Homemade cake is best eaten right away, but it will keep for a few days.

vegan cranberry and orange cake

Tips for Vegan Cranberry and Orange Cake

• Make sure to make the Sugared Cranberries first. You can even make these a day or two in advance. This is an optional topper, but it really makes the cake so festive! You could also use fresh cranberries if you prefer instead.

• I always use parchment paper for cakes as I think it really helps. My favorite nontoxic parchment paper is from Kana. Use code MIMIBAKES for 10% off your order!

• I use organic vegetable shortening for the frosting, as I love how this whips up for vegan frosting. But you could also use your favorite vegan butter too! I also like the Miyoko’s Vegan Butter.

• Allow the cake to cool completely before frosting. If you frost a warm cake, the frosting will just melt into the cake, not ideal, especially when working with buttercream!

• I frost this cake naked style, but if you want to cover it completely, you can do that as well. You will have enough frosting with this recipe to frost the cake either way, as naked cakes just have more frosting in the middle.

• If you are going to make this cake ahead of time, you can do that. Be sure to store it in a cake dome so it stays fresh. And I would not add the sugared cranberries on top until before serving!

vegan cranberry and orange cake

Why organic?

Why use organic ingredients in this recipe? You all know I’m a huge organic advocate, and I bet you may be thinking sometimes, Why would I even bother to use organic ingredients in something that is so sweet and indulgent? But, that is the exact reason why you should use organic ingredients! Sweet things need to have flavor in order to be good, otherwise they are just sweet and they don’t taste like much else. Organic ingredients are more pure than conventional ones, therefore they actually have more flavor than the non organic options. Say it with me, organic means more flavor! And not just more flavor but a more true and pure flavor. And organic ingredients are much healthier for you to eat in general as they do not contain GMOs or anything artificial. Plus, you are being environmentally friendly when you choose organic ingredients!

So, I highly recommend that you buy the best organic ingredients for this recipe! You can also shop my Amazon Storefront for all my favorite organic ingredients here. Tip – hover over each ingredient to see the name. And if you want to learn more about organic foods and the difference, read my post here on Food Labels and What They Mean.

vegan cranberry and orange cake

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vegan cranberry and orange cake

Vegan Orange and Cranberry Cake

Mimi Council
Start off the holidays with this Vegan Orange and Cranberry Cake! This stunning naked cake is incredibly easy to make but makes a beautiful centerpiece to any holiday table.
Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Makes 6 servings
Calories 1233 kcal

Ingredients
 
 

Batter

Frosting

Instructions
 

  • Preheat the oven to 350°F. Line two 6-inch cake pans with parchment paper.
  • To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, add the coconut milk, apple cider vinegar, canola oil, aquafaba, vanilla extract, and orang flavor. Mix on low to combine.
  • Add the cane sugar, all purpose flour, cake flour, baking powder, sea salt, and orange zest in that order. Mix on low until combined into a smooth batter. Fold in the cranberries.
  • Transfer to the prepared baking pans evenly, they should weigh about 550 grams each.
  • Bake for 50 to 60 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely in the cake pans.
  • To make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, add the vegetable shortening, powdered sugar, coconut milk, and vanilla extract. Mix on low until combined, then speed mixer up to high and mix for 1 to 2 minutes, or until light and fluffy.
  • Transfer the frosting to a piping bag with Ateco tip #827.
  • Place the first cake layer on a cake stand or plate. Pipe a spiral of frosting, starting on the outside and working your wan into the cake. Top with the second cake layer. Pipe a spiral of frosting, starting on the outside and working your wan into the cake.
  • Top with sugared cranberries.
  • Store in an airtight container for up to 3 days.

Notes

High Altitude – Follow the recipe as noted.

Nutrition

Calories: 1233kcalCarbohydrates: 162gProtein: 7gFat: 64gSaturated Fat: 17gPolyunsaturated Fat: 16gMonounsaturated Fat: 28gTrans Fat: 5gSodium: 375mgPotassium: 199mgFiber: 3gSugar: 116gVitamin A: 66IUVitamin C: 16mgCalcium: 66mgIron: 3mg
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Make sure to check out my Vegan Dark Chocolate Almond Cookies recipe, which I'm sure you'll love too! And, share it with someone who you think may also like it!

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