Vegan Cranberry Orange Loaf Cake
Try this Vegan Cranberry Orange Loaf Cake recipe.
Try this Vegan Cranberry Orange Loaf Cake recipe.
- pinch of salt
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1 cup powdered sugar
- 2 tbsp orange juice
- 1 cup fresh cranberries
- 3/4 cup almond milk unsweetened
- zest of half an orange
- 1 1/2 cups cake or ap flour
- 1 cup organic sugar (i used florida crystals)
- 1/2 cup organic safflower oil
- 1/3 cup applesauce unsweetened
- 1 tbsp orange juice
- Carbohydrate 54.9061083655436 g
- Cholesterol 6.94166666003912 mg
- Fat 1.89299541528671 g
- Fiber 5.15299989652152 g
- Protein 4.97696416132196 g
- Saturated Fat 1.05478770743779 g
- Serving Size 1 1 loaf (320g)
- Sodium 263.085374826609 mg
- Sugar 49.7531084690221 g
- Trans Fat 0.172015999944616 g
- Calories 260 calories
Step-by-step
- Preheat oven to 350F and lightly spray standard loaf pan with non stick cooking spray.
- In a large bowl sift together dry ingredients, flour, baking powder, salt, sugar and orange zest. Set aside.
- In a separate bowl, whisk together all wet ingredients, almond milk, safflower oil, applesauce, orange juice, and vanilla extract.
- Slowly mix in wet ingredients to dry ingredients. Stir until just combined then fold in the fresh cranberries.
- Pour batter into prepared loaf pan and bake for 1 hour and 20 minutes. The original recipe calls for 70-75 minutes but because of the ingredient switches, the time varies. Mine loaves were done at an hour and 20 minutes. At the hour mark, just keep an eye on it from there. If you want to keep it in longer but don't want the top to brown too much, lower the heat and keep it in longer. And of course do the whole toothpick inserted check.
- Once done remove from oven and let cool in pan 15 minutes. After that transfer to a wire rack and let cool completely before icing (if using).
- Make the glaze by whisking both juice and sugar together until completely smooth and no sugar clumps are left.
- Drizzle that yumminess like crazy on top of your loaf cake. Cut, serve and Enjoy!
My Unexpected Baking Adventure: A Vegan Cranberry Orange Loaf Cake Triumph
Baking has never been my forte. I'm more of a "grab-and-go" kind of person, fueled by quick lunches and even quicker dinners. My kitchen usually sees more action from takeout containers than from mixing bowls. But recently, a strange craving for something comforting and sweet took hold. I scrolled through countless recipes, overwhelmed by the sheer volume of choices. Then, I stumbled upon it: a vegan cranberry orange loaf cake.
Now, I'm not vegan, but the idea of a moist, flavorful cake without eggs or butter intrigued me. The vibrant color of the cranberries, paired with the bright citrus notes of the orange, promised a delicious experience. Plus, the recipe looked relatively straightforward – something even a baking novice like myself could tackle. I gathered my ingredients – a surprisingly easy task, as most were already in my pantry – and dove in.
The process was, surprisingly, enjoyable. The smell of baking spices and orange zest filled my small kitchen, transforming it into a cozy haven. I followed the instructions carefully, marveling at how easily the batter came together. There was a certain satisfaction in watching the ingredients combine, forming a smooth, vibrant mixture. The anticipation of the final product kept me motivated through each step.
An hour and twenty minutes later, the most beautiful loaf cake emerged from the oven. Its golden-brown crust was dotted with glistening cranberries, promising a burst of juicy sweetness. The aroma alone was enough to make my mouth water. The initial taste? Pure bliss. The cake was moist, tender, and bursting with the perfect balance of tart cranberry and sweet orange. The subtle hint of spice added another layer of complexity, creating a flavor profile that was both comforting and sophisticated.
This unexpectedly successful baking adventure has completely changed my perspective. I realized that even the simplest of recipes can hold a surprising amount of joy. It’s not just about the end result, although that's undeniably delightful. The process itself – the measuring, the mixing, the anticipation – is a calming, meditative experience. It's a chance to slow down, disconnect from the daily hustle, and simply be present in the moment.
More than just a delicious cake, this recipe has sparked a new interest in baking. I'm already planning my next culinary adventure, perhaps a vegan chocolate chip cookie recipe. Who knows, maybe one day I'll even be able to confidently call myself a baker.
The recipe itself is remarkably simple, even for beginners: The combination of almond milk, safflower oil, and applesauce creates a wonderfully moist crumb. The zest of half an orange adds a bright, refreshing element, perfectly complementing the tart cranberries. And the simple glaze ties everything together with a touch of sweetness.
This cake is perfect for any occasion – a cozy night in, a holiday gathering, or even a simple afternoon treat. Its vibrant color and delicious flavor make it a guaranteed crowd-pleaser. And the best part? The entire process is incredibly rewarding, leaving you with a feeling of accomplishment and a delicious, homemade cake to enjoy.
So, if you're looking for a simple, delicious, and unexpectedly rewarding baking project, I highly recommend giving this vegan cranberry orange loaf cake a try. You might just surprise yourself with your hidden baking talents!
