Jump to Recipe Print RecipeAs I stood in my kitchen, the air enveloped with the sweet-tart aroma of fresh cranberries, I couldn’t help but feel a surge of holiday spirit bubbling inside me. This Vegan Cranberry Crumb Cake with Cheesecake Layer is not just a dessert; it’s an invitation to celebrate the seasons with a twist of compassion. The crumbly crust and rich cheesecake filling create a symphony of textures and flavors that entice your taste buds, and the best part? It’s simple to whip up, making it the perfect crowd-pleaser for gatherings or quiet evenings at home. Plus, with a few easy substitutions, you can customize it to suit your cravings or dietary preferences. So, are you ready to indulge in a slice of joy that not only warms the heart but also honors your culinary choices? Let’s dive into this delightful recipe! Why is this cake a must-try? Festive Appeal: This Vegan Cranberry Crumb Cake brings holiday cheer to your table, serving as a stunning centerpiece for celebrations. Decadent Cheesecake Layer: The luscious cheesecake layer elevates the dish, creating a rich, creamy contrast to the tart cranberries. Easily Customizable: Swap cranberries for other seasonal fruits like blueberries or apples for a delicious twist. Simple Process: Despite the gourmet outcome, you’ll find this cake surprisingly easy to make—perfect for home bakers! Perfect for Any Occasion: Whether it’s a cozy afternoon treat with tea or a festive gathering, this cake wins over hearts and palates. Elevate your dessert game with this recipe, and if you love fruit-infused treats, you might also enjoy Moist Strawberry Shortcake or our delightful Blueberry Coffee Cake. Cranberry Crumb Cake Ingredients • Here’s what you need to create a delightful Vegan Cranberry Crumb Cake! For the Crust Flour – Provides structure for the crumb crust; substitute with gluten-free flour for a gluten-free option. Plant-Based Butter or Margarine – Adds moisture and richness; coconut oil can offer a unique flavor. Sugar – Sweetens the dough and filling; consider erythritol for a sugar-free alternative. Baking Powder – Helps the dough rise, ensuring a light and crumbly texture. Apple Sauce (or Mashed Banana) – Serves as a binder and keeps the crust moist. For the Cheesecake Layer Cornstarch – Thickens the cheesecake mixture; arrowroot starch is a good substitute if needed. Vanilla Extract – Adds depth to the flavor. Plant-Based Milk – Helps create a creamy consistency; almond or oat milk work well as alternatives. Dairy-Free Quark (or Tofu/Cream Cheese) – Acts as the creamy base; try homemade vegan quark if you can. For the Topping Cranberries – Provide tartness and visual appeal; swap with other seasonal fruits if desired (like blueberries or apples). Sugared Cranberries – Used for decoration and added flavor; they elevate the presentation beautifully. Embrace your culinary creativity with this Vegan Cranberry Crumb Cake recipe, and watch your friends and family gather around to enjoy a slice of happiness! Step‑by‑Step Instructions for Vegan Cranberry Crumb Cake with Cheesecake Layer Step 1: Prepare Shortcrust Preheat your oven to 350°F (175°C), and grease a 7-inch springform pan for your Vegan Cranberry Crumb Cake. In a mixing bowl, combine the flour, plant-based butter, sugar, baking powder, and apple sauce. Use your hands or a fork to mix until the texture is crumbly. Press about two-thirds of this mixture into the bottom of the prepared pan, creating a slight edge around the sides. Step 2: Make Cheesecake Filling In a small bowl, whisk together the cornstarch and a few tablespoons of plant-based milk until smooth. In a saucepan over medium heat, bring the remaining plant-based milk to a gentle boil. Stir in the cornstarch mixture, continuously mixing until it thickens, about 3–5 minutes. Remove from heat, incorporate the vegan butter and sugar, and let it cool slightly before adding the dairy-free quark; mix until fully combined and creamy. Step 3: Assemble Cake Pour the luscious cheesecake filling over the shortcrust in the springform pan, ensuring it spreads evenly. Sprinkle fresh cranberries atop the cheesecake layer, then crumble the remaining shortcrust mixture over the cranberries, creating a rustic topping. This layering adds a delightful texture, so don’t be shy with the cranberries. Step 4: Bake Carefully place the assembled Vegan Cranberry Crumb Cake in the preheated oven and bake for approximately 50 minutes. Keep an eye on it; when a toothpick inserted into the center comes out almost clean with a few moist crumbs, it’s ready. The top will be a beautiful golden brown, signaling that it’s done. Step 5: Cool & Chill Once baked, remove the cake from the oven and allow it to cool completely in the pan on a wire rack. This step is essential for the cake’s texture. After cooling, refrigerate the cake for 1-2 hours to firm up the cheesecake layer, enhancing the flavors before serving. Step 6: Prepare Sugared Cranberries While the cake chills, make the sugared cranberries for a stunning topping. In a small saucepan, boil equal parts water and sugar until the sugar dissolves, then let it cool slightly. Roll the fresh cranberries in the syrup, place them on a cooling rack, and once dry, coat them in additional sugar for a sparkling finish. Expert Tips for Cranberry Crumb Cake Cool Completely: Allow the cake to cool entirely before slicing to ensure a firm, cohesive texture. Use a Toothpick: Check doneness with a toothpick; it should come out with a few moist crumbs, not wet batter. Cover with Foil: If the top darkens too quickly, loosely cover it with foil during baking to prevent burning. Prep Sugared Cranberries Early: Make sugared cranberries ahead of time to enhance presentation and save time before serving. Fruit Substitutes: Feel free to swap out cranberries for other fruits like apples or pears to tailor the cake to your taste preferences. Measure Accurately: Baking is a science; ensure proper measurements for the flour and sugars to achieve the best results in your Cranberry Crumb Cake. How to Store and Freeze Cranberry Crumb Cake Fridge: Store leftover Cranberry Crumb Cake in an airtight container for up to 5 days. This will help retain its moist texture and flavors. Freezer: You can freeze the cake for up to 3 months. Wrap individual slices tightly in plastic wrap and then place them in a freezer-safe bag, excluding the sugared cranberries until you’re ready to serve. Reheating: To enjoy your cake warm, simply thaw overnight in the fridge and reheat slices in the oven at 350°F (175°C) for about 10-15 minutes. Keeping Fresh: For best results, keep the cake covered while refrigerating to prevent it from absorbing any odors from the fridge. Cranberry Crumb Cake Variations Feel free to get creative and adapt this cake to suit your taste buds! Fruit Swap: Replace cranberries with seasonal fruits like blueberries, apples, or pears for a delightful twist. Biscuit Base: Use a pre-made biscuit mixture for an even easier and quicker crust option, saving you time in the kitchen. Sugar-Free Option: Swap regular sugar with erythritol or coconut sugar to make a sugar-free version without sacrificing sweetness. Extract Excursion: Experiment with different extracts like almond or orange to create a unique flavor profile in the cheesecake layer. Nutty Crunch: Add chopped nuts like pecans or walnuts to the crumb mixture for an added crunch and texture that complements the creamy filling. Spice It Up: Infuse warmth into the batter by adding a dash of cinnamon or nutmeg to elevate the flavors and give your cake a cozy, festive vibe. Gluten-Free Delight: Choose gluten-free flour for the crust, ensuring everyone can enjoy this indulgent dessert without worry. Fruity Frosting: Top the cooled cake with a layer of vegan cream cheese frosting or a drizzle of fruity glaze for an extra layer of sweetness. Let the flavors guide you, and for more scrumptious cake ideas, check out our Oreo Cake Pops or a slice of our Black Velvet Cake for delightful variations! What to Serve with Vegan Cranberry Crumb Cake with Cheesecake Layer Imagine the warmth of your kitchen, filled with the sweet fragrance of baking—a perfect setting for delightful pairings to elevate your dessert experience. Vegan Whipped Cream: A light and airy dollop adds creaminess that complements the tangy cranberry and rich cheesecake layer beautifully. Warm Chai Tea: The fragrant spices in chai enhance the cake’s festive flavors, making it a comforting combination, perfect for chilly evenings. Coconut Ice Cream: Creamy and dairy-free, this ice cream’s tropical notes create a lovely contrast to the tart cranberries—simply divine! Fresh Mint Leaves: A sprinkle of fresh mint garnishes adds a burst of color and refreshing flavor that brightens up each slice of cake. Sparkling Apple Cider: Bubbly and sweet, it’s an ideal drink to toast the holidays while balancing the sweet-tart notes of the cake. Chocolate Drizzle: A rich vegan chocolate sauce drizzled over the cake creates an indulgent twist that dessert lovers will treasure. Cinnamon Sugar Dusting: A light sprinkling of cinnamon sugar on top brings warmth and depth, enhancing the cake’s festive appeal. Baked Pears: Tender baked pears drizzled with maple syrup can add a warm, comforting touch, echoing the cake’s cozy flavors. Sugared Cranberries: Use leftover sugared cranberries as a vibrant garnish on the plate, kickstarting your dessert with a delightful crunch! Make Ahead Options These Vegan Cranberry Crumb Cake with Cheesecake Layer options are perfect for busy home cooks looking to save time! You can prepare the crust and cheesecake filling up to 24 hours in advance—simply store them separately in airtight containers in the refrigerator to maintain freshness. Additionally, you can layer the cranberries and crumble topping before baking, allowing you to finish the cake right before serving. When ready to enjoy, preheat your oven and bake the assembled cake, ensuring it cools completely before refrigerating for 1-2 hours. This way, you’ll have a delightful dessert ready with minimal effort, just as delicious as if you made it fresh that day! Vegan Cranberry Crumb Cake Recipe FAQs How do I choose ripe cranberries? Absolutely! Look for cranberries that are firm and plump, with a vibrant red color. Avoid any cranberries that have dark spots or feel soft; they may be overripe or spoiled. What is the best way to store leftovers? Store your leftover Vegan Cranberry Crumb Cake in an airtight container in the refrigerator for up to 5 days. This helps maintain its moisture and delicious flavors. Can I freeze the Cranberry Crumb Cake? Yes! To freeze your cake, wrap individual slices tightly in plastic wrap, then place them in a freezer-safe bag. This way, you can enjoy it for up to 3 months. Just remember to leave off the sugared cranberries until you’re ready to serve for that extra touch. What should I do if the cheesecake layer doesn’t set properly? Don’t worry! If your cheesecake layer doesn’t set as expected, it may need a little extra chill time in the fridge. Make sure to let it cool completely before refrigerating for 1-2 hours. If it’s still too soft, you can pop it in the freezer for a short while to firm up. Are there any dietary considerations I should remember? Very! This recipe is vegan and dairy-free, making it a wonderful choice for those avoiding animal products. If you have nut allergies, opt for soy or oat milk instead of almond milk in the cheesecake layer. Always double-check ingredient labels for potential allergens. Can I use frozen cranberries instead of fresh ones? Absolutely! If fresh cranberries aren’t available, frozen cranberries can be used; just don’t thaw them before adding them to the cake. They can enhance the flavor and give the same delicious tartness while maintaining their shape during baking. Irresistible Cranberry Crumb Cake with Lush Cheesecake Layer This Vegan Cranberry Crumb Cake is a delightful dessert with a cheesecake layer, perfect for holiday celebrations. Print Recipe Pin Recipe Prep Time 30 minutes minsCook Time 50 minutes minsChilling Time 2 hours hrsTotal Time 3 hours hrs 20 minutes mins Servings: 8 slicesCourse: DessertCuisine: Holiday, VeganCalories: 250 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? Crust2 cups flour substitute with gluten-free flour for gluten-free option1/2 cup plant-based butter or margarine coconut oil can be used for flavor1/2 cup sugar consider erythritol for sugar-free option1 tbsp baking powder1/2 cup apple sauce or mashed bananaCheesecake Layer2 tbsp cornstarch arrowroot starch can substitute1 tsp vanilla extract1 cup plant-based milk almond or oat milk work well1 cup dairy-free quark or tofu/cream cheeseTopping1 cup fresh cranberries or other seasonal fruits1 cup sugared cranberries for decoration Equipment 7-inch springform panMixing bowlsaucepan Method PreparationPreheat your oven to 350°F (175°C), and grease a 7-inch springform pan for your Vegan Cranberry Crumb Cake.In a mixing bowl, combine the flour, plant-based butter, sugar, baking powder, and apple sauce. Mix until the texture is crumbly.Press about two-thirds of this mixture into the bottom of the prepared pan, creating a slight edge around the sides.Making Cheesecake FillingIn a small bowl, whisk together the cornstarch and a few tablespoons of plant-based milk until smooth.In a saucepan over medium heat, bring the remaining plant-based milk to a gentle boil. Stir in the cornstarch mixture, continuously mixing until it thickens.Remove from heat, incorporate the vegan butter and sugar, and let it cool slightly before adding the dairy-free quark; mix until fully combined.Assembling CakePour the cheesecake filling over the shortcrust, ensuring it spreads evenly.Sprinkle fresh cranberries atop the cheesecake layer, then crumble the remaining shortcrust mixture over the cranberries.BakingCarefully place the assembled cake in the oven and bake for approximately 50 minutes.Check doneness with a toothpick; it should come out almost clean.Cooling & ChillingOnce baked, allow the cake to cool completely in the pan on a wire rack.Refrigerate the cake for 1-2 hours to firm up the cheesecake layer.Preparing Sugared CranberriesIn a small saucepan, boil equal parts water and sugar until the sugar dissolves. Let it cool slightly.Roll the fresh cranberries in the syrup, place them on a cooling rack, and coat them in additional sugar once dry. Nutrition Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gSodium: 200mgPotassium: 150mgFiber: 2gSugar: 15gVitamin A: 2IUVitamin C: 10mgCalcium: 4mgIron: 6mg NotesFor best results, allow the cake to cool entirely before slicing and store leftovers in an airtight container for up to 5 days. Tried this recipe?Let us know how it was!
