Decadent & Easy Vegan Cranberry Almond Cake: Your New Favorite Moist, Eggless, & Dairy-Free Treat!

This delightful vegan cranberry almond cake is more than just a snack; it’s a celebration of flavors and textures, perfect for any time of year. Imagine a cake that’s incredibly soft and moist, infused with a warm, sweet almond essence, and generously studded with vibrant bursts of tangy fresh or frozen cranberries. This recipe proves that you don’t need eggs or dairy to achieve a truly delicious, bakery-quality cake. Its simplicity makes it ideal for a casual breakfast, an afternoon pick-me-up, or a satisfying dessert. Whether you’re a seasoned vegan baker or new to plant-based treats, this easy-to-follow recipe will quickly become a cherished favorite.

There’s something truly special about a homemade cake, and this vegan cranberry almond cake takes that feeling to a whole new level. It’s an effortlessly elegant bake that manages to be both comforting and invigorating. The tender crumb melts in your mouth, carrying the delicate sweetness of almond, which is beautifully contrasted by the tart pop of the cranberries. Topping it all off is a delightful crisp layer of flaked almonds and demarera sugar, adding a satisfying crunch that elevates every bite. While its festive colors make it a wonderful addition to holiday tables during Christmas or Thanksgiving, its versatility with both fresh and frozen cranberries means you can enjoy this delectable creation year-round. It’s a truly adaptable recipe, veganised and inspired by a classic cranberry breakfast cake, ensuring it’s accessible and delicious for everyone.

Essential Ingredients for Your Vegan Cranberry Almond Cake

Crafting the perfect vegan cake relies on selecting the right ingredients. Here’s a detailed breakdown of what you’ll need to make this incredible cranberry almond cake, along with tips for achieving the best results:

• Vegan Block Butter: This is a crucial ingredient for achieving the ideal cake texture. Unlike spreadable margarines in tubs, vegan block butter has a lower water content and a higher fat content, which mimics traditional butter more closely in baking. This results in a richer, flakier, and more stable crumb. Brands like Naturli Vegan Block, Flora Plant Butter (block), Stork, Vitalite, or Tormor blocks are excellent choices. While spreadable margarine can be used in a pinch, expect a slightly denser or less tender cake.
• Non-Dairy Milk: Any unsweetened non-dairy milk will work, but for optimal baking results, unsweetened soy milk is highly recommended. Its higher protein content contributes to a better structure and helps the cake rise effectively, similar to how dairy milk performs. If using almond or oat milk, ensure they are unsweetened to control the cake’s sweetness.
• Non-Dairy Yogurt: Vegan yogurt serves as a fantastic egg replacer in this recipe, adding moisture and richness. Opt for an unsweetened, thick variety rather than a runny one. Thicker yogurts, such as those made from coconut or soy (like Coconut Collaborative), provide better structure and a creamier texture to the batter. I’ve specifically tested this recipe with Coconut Collaborative, and it yields excellent results.
• Lemon Juice: A small amount of lemon juice is added to the non-dairy milk to create a “vegan buttermilk” effect. The acidity reacts with the baking powder, promoting a better rise and contributing to a wonderfully tender and light crumb. Don’t skip this step, as it plays a vital role in the cake’s final texture.
• Caster Sugar and Demarera Sugar:
  • Caster (Superfine) Sugar: I prefer golden caster sugar for its subtle caramel notes, which add an extra layer of flavor. However, regular white caster sugar works perfectly well. If you only have granulated sugar, you can use it as is, or give it a quick pulse in a blender or food processor to achieve a finer, caster-like consistency, which dissolves more easily into the batter.
  • Demarera Sugar: This coarse, golden-brown sugar is sprinkled on top of the cake before baking. It creates a beautifully crisp, sparkling crust that adds an irresistible textural contrast to the soft, moist cake beneath. While optional, it’s highly recommended for that extra special touch.
• Cranberries: The star of the show! Fresh cranberries are ideal for their vibrant color and tangy burst of flavor. If fresh cranberries are out of season or unavailable, frozen cranberries are a perfect substitute. It’s crucial not to defrost them before adding them to the batter; use them straight from the freezer to prevent them from bleeding color into the batter and sinking. Keep in mind that frozen cranberries might require a couple of extra minutes of baking time. For an alternative flavor profile, you could experiment with dried cranberries, though they will be sweeter and less tart.
• Cornflour (Cornstarch): A small addition of cornflour helps to tenderize the cake, resulting in a delightfully soft texture. If you don’t have cornflour, you can substitute it with an equal amount of plain (all-purpose) flour, though the texture may be slightly less delicate. For those who frequently bake, using cake flour instead of the plain flour and cornflour blend will also yield excellent results.
• Plain (All-Purpose) Flour: This forms the primary structure of the cake. When combined with cornflour, it creates a balanced texture. If you have cake flour, you can simply use that in place of both plain flour and cornflour.
• Baking Powder: Essential for leavening, baking powder is what gives this cake its beautiful rise and airy texture. Ensure your baking powder is fresh for optimal activation.
• Vanilla and Almond Extracts: These extracts are key to the cake’s rich flavor profile. Vanilla extract adds warmth and depth, while almond extract provides that distinct, sweet almond aroma and taste that pairs so well with cranberries. Always opt for extracts over artificial essences for the most authentic and robust flavor.
• Flaked Almonds: Scattered generously over the top of the cake, flaked almonds add a delightful crunch and enhance the overall almond flavor. They also toast beautifully in the oven, creating an appealing golden finish.

Step-by-Step Guide: How To Make Vegan Cranberry Almond Cake

Baking this vegan cranberry almond cake is a straightforward and rewarding process. Follow these detailed steps to create a truly delicious treat. (For exact measurements and a printable recipe card, please refer to the section below).

Step 1: Prepare the Wet Ingredients and Oven
Begin by preheating your oven to 180°C/160°C fan/350°F/gas mark 4. This ensures your oven is at the correct temperature when your batter is ready. Grease a 23cm / 9-inch square cake tin thoroughly, then line it with baking parchment, leaving an overhang on two sides to easily lift the cake out later. In a separate jug or medium bowl, whisk together the non-dairy milk, non-dairy yogurt, lemon juice, vanilla extract, and almond extract until well combined. Set this mixture aside for later.

Step 2: Cream Butter and Sugar
In a large mixing bowl, using an electric mixer, cream together the softened vegan block butter and caster sugar. Beat them on medium-high speed until the mixture is light, fluffy, and pale in color. This process incorporates air into the batter, which is essential for a light and tender cake. Scrape down the sides of the bowl as needed to ensure everything is evenly mixed.

Step 3: Combine Dry and Wet Ingredients Gradually
To the creamed butter and sugar, add the baking powder, cornflour, and salt. Whisk these dry ingredients in briefly until just combined. Next, pour in half of the reserved wet ingredients mixture. Mix on low speed until just incorporated. Then, add half of the plain flour, mixing until no dry streaks remain. Follow this with the remaining wet ingredients, mixing again, and finally, add the rest of the plain flour. Continue to whisk until you have a thick, smooth, and uniform batter. Be careful not to overmix, as this can lead to a tough cake.

Step 4: Fold in the Cranberries
Gently fold most of the fresh or frozen cranberries into the batter using a spatula. Reserve a small handful of cranberries to dot on top of the cake before baking. Folding ensures the cranberries are evenly distributed without bruising them or overworking the batter.

Step 5: Assemble and Bake
Transfer the thick, luscious batter into your prepared 23cm / 9-inch square cake tin. Use a spatula to spread it evenly into all corners. Now, take the reserved cranberries and dot them over the surface of the batter, gently pressing them in. Generously scatter a couple of handfuls of flaked almonds over the top, then sprinkle with demarera sugar for that irresistible crunch. Bake the cake for 40-45 minutes. To check for doneness, insert a skewer into the center of the cake (being careful not to pierce a cranberry, as its juice can make the skewer appear wet). If the skewer comes out clean, your cake is ready.

Step 6: Cool and Serve
Once baked, remove the cake from the oven and let it cool in the tin for about 20 minutes. This allows the cake to set and firm up before handling. After 20 minutes, carefully lift the cake out of the tin using the parchment overhangs and transfer it to a wire rack to cool completely. While it’s delicious warm, it’s truly best eaten on the day it’s baked when the almond and sugar topping is at its crispiest.

Expert Tips for Baking Success

To ensure your vegan cranberry almond cake turns out perfectly every time, keep these invaluable tips in mind:

• Precision is Key: Baking is a science, and accuracy matters. I strongly recommend weighing your ingredients using a digital kitchen scale, especially for flour and sugar. Gram measurements are far more precise than cup conversions, which can vary significantly depending on how ingredients are packed. Following gram measurements will guarantee the best results and consistency.
• Opt for Vegan Block Butter: As mentioned, the type of vegan butter you use makes a significant difference. Stick to a solid, foil-wrapped block butter/margarine, not the spreadable varieties found in tubs. Block butter contains less water, resulting in a more tender crumb and better structure. Brands like Naturli, Stork, Vitalite, or Tormor blocks are excellent choices.
• Don’t Fear the Thick Batter: The cake batter for this recipe is intentionally quite thick. Resist the urge to add more non-dairy milk or any other liquid, as this can alter the texture and lead to a less desirable outcome. The thickness is necessary for the cake’s moistness and structure.
• Frozen Cranberries Straight from the Freezer: If using frozen cranberries, do not defrost them first. Add them directly to the batter straight from the freezer. This prevents them from releasing too much moisture into the batter and sinking to the bottom during baking, ensuring they remain evenly distributed and burst with flavor.
• Room Temperature Ingredients: Ensure your vegan block butter, non-dairy milk, and non-dairy yogurt are all at room temperature before you begin. Room temperature ingredients emulsify better, creating a smoother, more uniform batter and a finer cake crumb.
• Avoid Overmixing: Once you add the flour, mix until just combined. Overmixing can develop the gluten in the flour, leading to a tough, dry cake. Mix until no dry streaks of flour are visible, then stop.
• Skewer Test Accuracy: When testing for doneness, make sure your skewer is inserted into the center of the cake, but consciously avoid piercing a cranberry. Cranberry juice can make the skewer appear wet even if the cake itself is fully baked.

How To Store Your Vegan Cranberry Almond Cake

This cake is truly at its best when enjoyed on the day it’s baked, especially while the flaked almond and demarera sugar topping is still wonderfully crisp and crunchy. For longer storage, here are your options:

• Room Temperature: Store any leftover cake in an airtight container at room temperature for 2-3 days. Be aware that the crunchy topping will soften over time, but the cake itself will remain deliciously moist.
• Freezing: This cake freezes exceptionally well, either whole or sliced into individual portions. Ensure the cake is completely cooled before freezing. Wrap it tightly in a double layer of cling film (plastic wrap) and then a layer of aluminum foil to protect it from freezer burn. It can be frozen for up to three months.
• Defrosting & Refreshing: To defrost, simply place the cake (still wrapped) in the refrigerator overnight or at room temperature for several hours. Once defrosted, you might want to refresh slices in a low oven (around 150°C/300°F) for a few minutes to slightly crisp up the topping again before serving.

More Delicious Vegan Cakes with Fruit:

If you loved this vegan cranberry almond cake, you’ll surely enjoy exploring these other fruity vegan bakes:

Vegan Orange Cranberry Cake

Vegan Pineapple Upside-Down Cake

Lemon Blueberry Polenta Cake

Vegan Mango Bundt Cake

Raspberry, Chocolate and Almond Sheet Cake

Vegan Apple Cake

Vegan Banana Crumb Cake

Easy Vegan Banana Bread

This vegan cranberry almond cake is more than just a recipe; it’s an invitation to indulge in a truly delightful baking experience. Its perfect balance of sweet almond and tart cranberries, coupled with its moist texture and crunchy topping, makes it an unforgettable treat. Whether you’re baking for a special occasion or simply for the joy of it, this eggless and dairy-free masterpiece is sure to impress. Don’t hesitate to give it a try and discover your new favorite vegan bake!

If you tried this recipe, I’d love to hear how it went! Please rate it, leave a comment below, or tag @domestic_gothess on Instagram and use the hashtag #domesticgothess to share your beautiful creations!

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