Vegan Orange and Cranberry Cake
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This Vegan and Orange Cranberry 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 cake recipes, check out some of my other favorites like my Vegan Lemon Chamomile Tea Cake, Vegan Chocolate Sheet Cake, or Vegan Strawberry Carrot Cake.
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 organic cake is so delicious that even your non-vegan friends will love it!
I make a two layer naked cake, which makes the cake layers thicker, perfect for when you are baking without eggs! This vegan cake is frosted naked style, which makes it look really fancy, but in fact, it’s incredibly easy to do! I top this naked cake with Sugared Cranberries for even more holiday sparkle!
Why You'll Love This Recipe
Vegan Cake: If you have friends or family with allergies this holiday season, this vegan cake is sure to be a crowd pleaser!
Holiday Cake: This organic cake is full of holiday cheer. With it's cranberry orange flavor profile, the seasonal fruits really shine. The addition of Sugared Cranberries on top makes this cake sparkle, making it a beautiful centerpiece to a holiday table.
Easy: While this naked cake looks seriously impressive, it's really quite easy to make. I find naked cakes to be easier to make than crumb coating and frosting a cake!
Ingredients
- Canola Oil: I use organic canola oil as it's the most neutral oil. You can use EVOO if you want to avoid seed oils.
- Coconut Milk: I use organic coconut milk as it's creamy, which is most similar to whole milk.
- Apple Cider Vinegar: I use organic apple cider vinegar as this can help tenderize the cake as the acidity can interfere with gluten development, making a more light and tender crumb.
- Aquafaba: This is chickpea brine, which is a great egg replacer for baking! You can use the aquafaba straight from a can of chickpeas or use a powder that's mixed with water, either works.
- Vanilla Extract: Use a high quality vanilla extract.
- Orange Flavor: I use organic orange flavor for a more concentrated orange flavor this vegan cake.
- Cane Sugar: I use organic cane sugar as it's less processed than granulated white sugar.
- All Purpose Flour: Because this is a vegan cake, I use all purpose flour for a little more structure.
- Cake Flour: I also use organic cake flour so this naked cake is light and tender.
- Baking Powder: Make sure to use baking powder, not soda. Be sure to check out my post the Difference Between Baking Soda and Baking Powder for more info on leavening agents.
- Salt: Use a fine sea salt.
- Orange: I also use a fresh orange for the zest, which adds more flavor.
- Cranberries: Make sure to use fresh cranberries. If you only have frozen, be sure to thaw them in the fridge for 24 hours then strain off excess liquid before adding into the cake batter.
- Vegetable Shortening: I use organic vegetable shortening for the frosting in this vegan cake. But, if you want to use your favorite vegan butter, like Miyoko's, you can do that too!
- Powdered Sugar: Make sure to sift powdered sugar so you have a smooth frosting.
- Sugared Cranberries: I top this vegan cake with homemade Sugared Cranberries. This makes it super festive!
Tools Needed
- Scale: Always use a digital food scale for the best results.
- Stand Mixer: I use my stand mixer for ease, but if you prefer to use a hand mixer you can also do that.
- 6-inch Cake Pans: You'll need two 6-inch cake pans to bake this organic cake.
- Parchment Paper: I always use nontoxic parchment paper cake rounds to ensure the cakes come out of the pans easily.
- Piping Bag: You'll need a piping bag to pipe the frosting for the naked cake look.
- Decorating Tip: I use Ateco tip #827, but any large open start tip work.
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Step by Step Instructions
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.
Baker's Tips
- 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 naked 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!
FAQ's
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!
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.
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.
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.
Craving More?
Recipe
Vegan Orange and Cranberry Cake
Equipment
- Digital Food Scale
Ingredients
Batter
- ¾ cup coconut milk
- 1 teaspoon apple cider vinegar
- ½ cup canola oil
- 6 tablespoons aquafaba
- 1 teaspoon vanilla extract
- 1 teaspoon orange flavor
- 226 grams cane sugar
- 255 grams all purpose flour
- 71 grams cake flour
- 1 teaspoon baking powder
- ¾ teaspoon fine sea salt
- 1 orange (zest)
- 170 grams cranberries
Frosting
- 226 grams vegetable shortening
- 454 grams powdered sugar (sifted)
- 2 tablespoons coconut milk
- 2 teaspoons vanilla extract
Topping
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
Nutrition
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This cane is gorgeous, especially for the holidays!