Name: Fluffy Vegan Cranberry Cake to Brighten Your Holidays
Prep time: 20 min
Cook time: 25 min
Total time: 55 min
Ingredients: 2 cups Self-Raising Flour (provides structure for the cake); 2 tbsp Cornstarch (lightens the cake texture); ½ tsp Baking Soda (leavening agent for cake rise); ½ tsp Salt (enhances flavors); 1 cup Sugar (adds sweetness); 1 ½ cups Soy Milk (liquid substitute for dairy); 2 tsp Vanilla Extract (provides warm flavor); ½ cup Oil (keeps cake moist); 1 ½ tbsp White/Apple Cider Vinegar (reacts with baking soda); ½ Zest of Orange/Lemon (adds citrus flavor); ¼ cup Cranberries (adds texture and flavor); 1 tsp Flour (to toss cranberries); 2 cups Cranberries (provides tartness); ¼ cup Water (for cooking); ¼ cup Orange Juice (adds sweetness); ¼ cup Sugar (sweetens compote); 1 tsp Cornstarch (thickens the compote); ½ tsp Cinnamon (adds warmth to flavor); 2 cups Non-Dairy Cream (base for frosting); 2 packs Cream Stabilizer (optional for stability); 2-3 tbsp Powdered Sugar (sweetens frosting); 1 tsp Vanilla Extract (enhances frosting flavor)

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As I sliced through the layers of this Fluffy Vegan Cranberry Cake, a wave of nostalgia washed over me, transporting me to cherished holiday gatherings filled with laughter and warmth. This delightful cake marries soft vanilla layers with a bright, tangy homemade cranberry compote that’s simply irresistible. It’s not just a treat for the taste buds; with its stunning visual appeal, this cake steals the spotlight at any festive occasion. Plus, it’s a breeze to whip up, making it the ideal choice for those busy holiday months. Whether you’re looking to impress guests or simply indulge your sweet tooth, this Cranberry Cake hits the sweet spot. Are you ready to create a holiday masterpiece that will leave everyone asking for seconds?

Why is this Vegan Cranberry Cake Special?

Festive Flavor Explosion: The balance of sweetness from the cake and the tartness from the homemade cranberry compote creates a memorable taste experience that truly captures the holiday spirit.

Easy to Make: From mixing to baking, this cake is surprisingly simple and perfect for both novice bakers and seasoned chefs looking for a quick yet impressive dessert option.

Versatile Ingredients: You can effortlessly substitute cranberries with other seasonal fruits or even adjust the sweetness to fit your preferences, making this cake adaptable for any occasion.

Visual Delight: With its vibrant layers and creamy frosting, this cake isn’t just delicious—it’s a stunning centerpiece for your gatherings, much like a Moist Strawberry Shortcake or a Cranberry Turkey Grilled Cheese.

Crowd-Pleaser: This cake is bound to be the highlight of your dessert table, garnering rave reviews from friends and family alike. Treat yourself and loved ones to a slice of happiness this festive season!

Cranberry Cake Ingredients

For the Cake
• Self-Raising Flour – 2 cups (250g); this provides the structure for the cake, ensuring it rises beautifully.
• Cornstarch – 2 tbsp; helps to lighten the cake texture for that perfect fluffiness.
• Baking Soda – ½ tsp; act as a leavening agent for a lovely rise.
• Salt – ½ tsp; enhances flavors and balances the sweetness.
• Sugar – 1 cup (200g); adds the sweetness that complements the tangy cranberry filling.
• Soy Milk – 1 ½ cups (360ml); acts as a liquid substitute for dairy milk. You can swap this with any non-dairy milk you prefer.
• Vanilla Extract – 2 tsp; provides a warm, inviting flavor throughout the cake.
• Oil – ½ cup (100ml); keeps the cake moist, vegetable or coconut oil works great!
• White/Apple Cider Vinegar – 1 ½ tbsp; reacts with baking soda for that perfect rise.
• Zest of Orange/Lemon – ½; optional but adds a delightful citrus flavor.
• Cranberries – ¼ cup (50g) + 1 tsp flour; adds texture and bursts of flavor, toss them in flour to prevent sinking in the batter.

For the Cranberry Filling
• Cranberries – 2 cups (250g); the star of the compote, providing that tartness we love.
• Water – ¼ cup (60ml); used for cooking the cranberries into a compote.
• Orange Juice – ¼ cup (60ml); adds a touch of sweetness and acidity. If needed, you can replace it with more water.
• Sugar – ¼ cup (50g); sweetens the compote; feel free to adjust based on your taste preferences.
• Cornstarch – 1 tsp; thickens the compote to a luscious consistency.
• Cinnamon – ½ tsp; brings warmth and depth to the flavor profile.

For the Cream Frosting
• Non-Dairy Cream – 2 cups (500ml); forms the base of our luscious frosting.
• Cream Stabilizer – 2 packs; optional, but helps maintain the frosting’s beautiful stability.
• Powdered Sugar – 2-3 tbsp; sweetens up the frosting; can be substituted with agave syrup for a different taste.
• Vanilla Extract – 1 tsp; enhances the frosting flavor, making it irresistible.

Get ready to whip up this delightful Cranberry Cake that is bound to be the highlight of any festive gathering!

Step‑by‑Step Instructions for Fluffy Vegan Cranberry Layer Cake

Step 1: Preheat and Prepare Pans
Begin by preheating your oven to 350°F (180°C). While the oven heats up, take three 7-inch (18cm) cake pans, generously grease them with vegetable oil or non-stick spray, and line the bottoms with parchment paper. This step ensures easy cake removal and helps achieve a beautifully baked Vegan Cranberry Cake.

Step 2: Create Buttermilk Substitute
In a small jar, mix 1 ½ cups of soy milk with 1 ½ tablespoons of white or apple cider vinegar. Allow this mixture to sit for about 5 minutes. This process curdles the soy milk, creating a vegan buttermilk that contributes to the cake’s fluffiness. Pay attention to the texture; it should look slightly thickened and clumpy.

Step 3: Combine Wet Ingredients
In a large mixing bowl, whisk together the oil, 1 cup of sugar, 2 teaspoons of vanilla extract, and the optional citrus zest. Then, pour in the curdled soy milk mixture. Stir gently until all the ingredients are well combined. It’s essential to blend these wet ingredients thoroughly for a uniform flavor throughout your Fluffy Vegan Cranberry Layer Cake.

Step 4: Mix the Dry Ingredients
In a separate bowl, whisk together the 2 cups of self-raising flour, 2 tablespoons of cornstarch, ½ teaspoon of baking soda, and ½ teaspoon of salt. Make a well in the center and pour in the wet mixture. Stir gently until just combined—do not overmix, as this can lead to a dense cake. If you’re using them, fold in the floured cranberries carefully to ensure they’re evenly distributed.

Step 5: Bake the Layers
Divide the batter equally among the prepared cake pans. Place them in the preheated oven and bake for 20-25 minutes. The cake layers are ready when they are golden brown and a toothpick inserted in the center comes out clean. If you opt to use one pan for a larger cake, extend the baking time to about 45 minutes.

Step 6: Cool the Cakes
Once baked, remove the pans from the oven and allow the cakes to cool in the pans for 10 minutes. Carefully transfer the layers onto a wire rack to cool completely. Be patient during this step; cooling ensures the layers set properly and avoids melting your frosting when assembled.

Step 7: Prepare the Cranberry Compote
For the cranberry filling, combine 2 cups of cranberries, ¼ cup of water, ¼ cup of orange juice, and ¼ cup of sugar in a medium pot over medium heat. Bring the mixture to a boil, cooking for about 3-5 minutes while occasionally mashing the cranberries. Once thickened, mix in 1 teaspoon of cornstarch for added richness, then set aside to cool.

Step 8: Make the Cream Frosting
In a mixing bowl, whip 2 cups of non-dairy cream with 2-3 tablespoons of powdered sugar and optional cream stabilizer using an electric mixer. Beat the mixture until stiff peaks form. This creamy frosting will perfectly complement your Vegan Cranberry Cake, providing a luxurious finish that’s fluffy and delightful.

Step 9: Assemble Your Cake
Once the cake layers are completely cool, it’s time to assemble. Place one cake layer on a serving plate, spreading a generous layer of frosting followed by a layer of cranberry compote. Repeat with the second layer and top with the third layer. Finish by frosting the top and sides of the cake, smoothing it for an elegant finish. Decorate as desired, and get ready to impress your guests!

Expert Tips for Fluffy Vegan Cranberry Cake

Cool Before Layering: Allow cakes to cool completely before layering to avoid melting the frosting and ensure clean slices.

Watch for Sinking: If you use cranberries in the batter, toss them in flour first. This prevents them from sinking to the bottom during baking, maintaining the cake’s fluffy texture.

Chill Your Cream: Make sure your non-dairy cream is well chilled before whipping. This will help achieve stiff peaks, leading to a perfectly fluffy frosting for your Cranberry Cake.

Don’t Overmix: When combining wet and dry ingredients, stir gently until just combined. Overmixing can result in a dense cake—nobody wants that!

Experiment with Flavors: Feel free to customize the cake by substituting cranberries with seasonal berries or adjusting the sweetness to your preference for a deliciously unique dessert!

What to Serve with Fluffy Vegan Cranberry Layer Cake

Treat your taste buds to a delightful culinary experience that complements this stunning cake!

Creamy Mashed Potatoes: Their buttery texture and richness balance the tangy flavors of the cranberry cake, perfect for a holiday meal.
Herbed Green Beans: Lightly sautéed in olive oil, these vibrant green beans add a fresh, crunchy counterpoint to the cake’s sweetness. Their bright color also enhances the festive table.
Citrus Salad: A refreshing citrus salad with oranges and grapefruit elevates the meal with zesty flavors, echoing the cake’s cranberry and orange essence. The juiciness is a wonderful contrast.
Spiced Apple Cider: Serve warm for added coziness during chilly evenings, tying in seasonal flavors that harmonize with the holiday spirit. A comforting drink that perfectly washes down each slice!
Chocolate Avocado Mousse: Rich but healthy, this creamy dessert adds an indulgent element without overpowering—allowing the cranberries to shine while finishing on a sweet note.
Vegan Vanilla Ice Cream: The cool creaminess of vegan ice cream is a delightful way to balance out the cake’s texture, offering a comforting companion to each warm slice.
Roasted Brussels Sprouts: Tossed in balsamic vinegar, their savory, caramelized flavor brings depth while ensuring your holiday dinner feels complete and satisfying.
Gingerbread Cookies: A classic choice that ties into the festive spirit, these spicy cookies can be served alongside coffee or tea as a perfect festive treat!

These pairings will surely enhance your holiday gathering and elevate your dessert experience with the Fluffy Vegan Cranberry Layer Cake!

How to Store and Freeze Cranberry Cake

Fridge: Store leftover slices in an airtight container in the refrigerator for up to 4 days. This will keep your Cranberry Cake fresh and delightful.

Freezer: For longer storage, wrap the cake tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw in the fridge overnight before serving.

Reheating: To enjoy the cake warm, slice and heat individual pieces in the microwave for about 10-15 seconds. This gently revives the cake’s fluffy texture.

Assembly Storage: If you’ve assembled the cake with frosting and filling, it’s best enjoyed within the first few days for optimal texture and taste.

Cranberry Cake Customization Ideas

Feel free to get creative and make this vegan delight your own with these exciting variations!

Berry Twist: Swap cranberries for strawberries or raspberries for a deliciously different flavor profile. Their natural sweetness will give this cake a whole new vibe.
Gluten-Free: Use a gluten-free flour blend to make this cake suitable for those with gluten sensitivities. It’s just as fluffy and scrumptious—every bite will leave you smiling!
Natural Sweetener: Try using maple syrup or agave instead of sugar to reduce the glycemic index. It will add a delightful touch of natural sweetness!
Cocoa Infusion: For a chocolatey twist, add cocoa powder to the batter and create a layered flavor explosion. The combination of chocolate and cranberry can be divine!
Nutty Flavor: Incorporate ground almonds or walnuts into the batter for extra texture and nuttiness. This adds both flavor and a pleasing crunch to the cake’s layers.
Spiced Up: Mix in a pinch of ginger or nutmeg to the batter for a warm, spiced flavor that complements the tartness of the cranberries beautifully.
Citrus Burst: Add orange or lemon zest to the cranberry compote for a refreshing citrus kick. This brightens the flavors remarkably!

If you’re looking for more delightful dessert ideas, check out this Black Velvet Cake or indulge with Oreo Cake Pops! These variations will not only enhance your baking experience but make you the star of any gathering. Enjoy customizing!

Make Ahead Options

This Fluffy Vegan Cranberry Cake is perfect for meal prep, allowing busy home chefs to enjoy delicious homemade treats without the last-minute rush! You can prepare the cake layers up to 24 hours in advance; simply bake, cool, and wrap each layer tightly in plastic wrap, ensuring they stay moist. The cranberry compote can also be made ahead—store it in an airtight container in the refrigerator for up to 3 days. When you’re ready to serve, simply whip the frosting and assemble the layers with the cooled compote, and you’ll have a beautiful cake that’s just as delicious as if it were freshly made. Enjoy the time-saving benefits while still impressing your guests!

Fluffy Vegan Cranberry Layer Cake Recipe FAQs

What kind of cranberries should I use?
Absolutely! Fresh cranberries are ideal for this recipe, providing the perfect tartness. If fresh cranberries aren’t available, you can use frozen cranberries, but make sure to thaw and pat them dry first to prevent excess moisture in your cake batter.

How should I store the Cranberry Cake?
Store leftover slices in an airtight container in the refrigerator for up to 4 days. This keeps the cake moist and flavorful. If you want to save it for longer, wrap the cake tightly in plastic wrap and aluminum foil, then freeze it for up to 2 months. Before serving, simply thaw it in the fridge overnight.

Can I make this cake ahead of time?
Very! You can absolutely bake the layers ahead of your event. Just bake, cool, and wrap each layer separately in plastic wrap, storing them in the fridge for up to 3 days. Then, assemble and frost your cake on the day of your gathering to ensure it looks and tastes fresh!

What if my cake layers sink or are too dense?
If you notice your cake layers sinking, it may be due to overmixing the batter or not properly coating the cranberries in flour. To recover, gently fold your cranberries in flour before adding them to the batter. Remember to mix the dry and wet ingredients just until combined, as overmixing can lead to a dense texture.

Can I use a different type of non-dairy milk?
Absolutely! While soy milk is a great choice, you can substitute it with almond milk, oat milk, or any other non-dairy milk of your preference. Just ensure it’s unsweetened to avoid altering the cake’s flavor profile.

Is there a way to make this cake gluten-free?
Yes, indeed! You can make this Fluffy Vegan Cranberry Layer Cake gluten-free by using a gluten-free flour blend as a substitute for the self-raising flour. Also, look for gluten-free baking powder if your blend doesn’t include it, to maintain that fluffy texture.