Vegan Cranberry Orange Loaf Cakejump to recipe
If you follow me on Instagram then you saw my post yesterday on that big bowl of cranberries. It was a sneak peak if you will into today’s recipe. Vegan Cranberry Orange Loaf Cake! I know I know, she’s a dazzler. It’s called a “loaf cake” because it’s shaped like a loaf but tastes like a cake. A win win one might call that. 😉
I have to be honest, I’m not usually a tartsy kind of gal. I like things reeeal sweet. My husband and son on the other hand they love all things tart and sour. Like, I just can’t. However, when I bake with cranberries or fruits on the tartsier side like raspberries even, I find they are much more sweeter baked than when they are raw. Also it’s in a loaf cake, and I love loaves and I most certainly love cakes. Basically what I’m trying to say is I can dig a cranberry cake. Could ya blame me? I mean, LQQK at it.
This recipe was adapted and inspired by Two Peas & Their Pod. Their Orange Cranberry Bread just had me like whao, so I just veganized it.
Thanksgiving is literally tomorrow. Literally. This loaf cake is 1-2-3, easy peasy. The baking time is lengthy but waiting is the hard part. It’s not overly sweet and not overly tart-ish. It has a perfect balance between the two which I love. Plus I enjoy orangey flavors in baked goods too. Does anyone else love that? Oranges really get me, maybe it’s the vitamin C, who knows. Anyway…
Just a quick tip on cranberries. Ever notice the color of your foods? Well, each color means something. Like red foods are high in lypocene, and orange hued colored fruits and veggies are high in (beta) carotenes. Both are high and powerful antioxidants that fight off free radicals that can damage our DNA structure and cells.
Which brings me to my next point, cranberries are indeed a fruit! Yes, a fruit. Most people misconstrue these lovelies for a veggie because of what they are most typically served with. It’s a famous side come Thanksgiving, sitting close to mashed potatoes, green bean casseroles and such. So I get where it could be misleading. But not to worry, still good for ya. 😉
Ok so back to the recipe. You can use freshly squeezed orange juice or an organic ready made juice. You can use the zest of one orange or you can just keep it out if that’s waaay to much for you. I only used half of what the recipe called for, so instead of using the zest of a whole orange I used only half.
Just as I’m writing this I have got to say this might be one of my favorite loaf cakes. I had to make two! It really is that good. I bet you could even nix the cranberry orange all together and make a raspberry loaf cake out of this. O My G, how yum right!? 😀
Totes Delish and that Drizzle! 🙂
I know we are all so busy today, getting things together last minute an all so I don’t want to hold you up too long. Today’s point: make it make it make it. There’s still time! Like that drizzle, really, who could resist?
Once again have a Happy & Healthy Thanksgiving. Stay safe my peeps. 🙂
For easy, go-to desserts, here is my Thanksgiving Dessert Menu to help you out. There are a bunch of my favorite, go to recipes that call for last minute yummy action.
Vegan Cranberry Orange Loaf Cake
- 1 1/2 cups cake or ap flour
- pinch of salt
- 1 tsp baking powder
- 1 cup organic sugar (I used Florida Crystals)
- zest of half an orange
- 3/4 cup almond milk, unsweetened
- 1/2 cup organic safflower oil
- 1/3 cup applesauce, unsweetened
- 1 tbsp orange juice
- 1 tsp vanilla extract
- 1 cup fresh cranberries
Orange Glaze (optional)
- 1 cup powdered sugar
- 2 tbsp orange juice
- 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 tooth pick 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!
- This will hold well inside or outside of the fridge for up to 4 days.
- Can sub almond milk for any other nut milk.
- Applesauce was used as the egg replacement. Feel free to experiment with another egg replacer like flax or chia, and see how it works.
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Hi there! Can’t wait to make this! I cannot find fresh cranberries at my local store. Would craisins be sufficient?
Hello! Would Olive Oil or coconut oil work as well ?
Can I substitute the oil for vegan butter?
Hi Pamela, I have not tried it with butter, but if you give it a go let me know how it works out. 🙂
Question. Was the cranberries suppose to be cut?
Also, maybe it would easy to follow along if this website has videos showing how to make it.
This is absolutely delicious! I’ve made it twice and it’s easy, moist and full of flavor. Thank you for sharing.
Hi Julie, that is so wonderful to hear thank you so much for sharing! I hope you had an amazing holiday!! 🙂
This turned out so amazing! Thanks for the recipe!
You’re so welcome!
I wish you would do a youtube on this particular recipe. I’m in the middle of making mine and notice that the consistency of the mixture is more runny than I expected. I’m worried that I did something wrong and it won’t rise. Is this recipe usually on the runny side?
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Hello! Will you please let me know your recommendation for making this as a bundt cake?
I haven’t made this as a bundt cake so I’m not quite sure. However I would say just watch it, it may need to stay in longer. Keep me posted. 🙂
NeuroticMommy – HELP! I’m making this as we speak and I can’t tell… do I just throw in the cranberries washed and rinsed? I don’t cook them first or do anything special?
Are you the same person who asked me this on Insta?! Sorry if I’m late but just throw the cranberries in washed and rinsed nothing special before hand!!
Can I use regular cows milk? I knownitnwont be vegan then but just wondering
How can I make this gluten free ?
Yes you can, there were many people that made it gluten free and found it to be successful! Hope it worked out for you!
Could I use honey or stevia instead of the granulated sugar? If so, how much stevia or honey would you suggest?
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Yum! I was on the hunt for a new cranberry orange bread recipe since the one I used pre-vegan days calls for sour cream. In looking at the original recipe you were inspired by (thanks for including it!) I opted for flax eggs over applesauce to bind it a bit more, and I added a squeeze of lemon to soy milk to make my own “buttermilk!” Also, I gave the cranberries a quick, course chop to help them stay distributed through the loaf. I tripled the recipe and baked for 1 hour 15 minutes and they’re beautiful!
Thanks so much Morgan, I will try your tips next time I make this. It’s one of my faves!
Can I use normal milk for this recipe looks delicious
Hi Ranjani, thank you and yes of course…Enjoy! 🙂
This looks delicious, I have a few quick questions –
When you say “standard loaf pan” what are the size measurements of the pan?
Can I sub coconut oil or other oil?
Can I sub coconut milk for the almond milk?
Hi Kim, A standard loaf size is approx.: Length 8 1/2″, Width 4 1/2″, Height 2 3/4″ tapered sides.
You can use coconut oil and coconut milk. Enjoy! 🙂
I really love this recipe! I’ve made this several times, most recently in a muffin tin because I don’t have access to a bread tin at the moment. The cupcakes came out great, this recipe fit the 12 muffin tin perfectly, I shortened the time by about 15 minutes
Emma what a good idea! I’m going to put this in a muffin tin this year now, makes it a little easier serving wise. Xx
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I did a mixture of applesauce and flax, and also added oats.
It came out a bit gummy, but I think it was either too much flax, the starchy oats, or I over-mixed. Probably a combination.
It rose beautifully and looks just as good as the pictures!
I will definitely make this again.
Hollianne, that is great to hear thank you, I’m so glad you enjoyed it! Xx
Awesome recipe – I want to make this for a fundraiser event that I’m volunteering at. I wanted to know how many servings this recipe yields so that way I can figure out how to duplicate the ingredients for a larger batch 🙂
Hi Grace, thank you! Depending on how thick you slice it, it can serve up to 8, pushing 10. So I would make two loaves. Enjoy!
I would love to try this as cupcakes. Any thoughts on how/if the recipe would need to be modified, specifically baking temp and time?
I’m not sure how this would hold up as cupcakes. I wouldn’t adjust the recipe, just keep an eye on them while they’re baking would be my suggestion. Keep me posted. 🙂
The flavors in this came out phenomenal! Although the loaf itself (i’ll try and post a pic), came out incredibly sunken. A very thin crust all around the top and sides. It sunk down to where if I slice it the middle is a little less than an inch thick and all gooey and unbaked. I stuck it back in the oven and had it baking for a total time of 1hr 25mins (had taken it out at hour 15 minute mark). It tastes great but I can’t for the life of me figure out why it ended up like it did.
I bake breads/cookies/muffins/quick breads etc about once a week (helps to relieve stress and the only thing I’m good at lol). They always come out fine. My oven temp is on point, I don’t bake two things at once so I know it wasn’t that. All my ingredients (baking powder, flour, etc.) are all fresh because I’m out almost every week getting more.
Only changes I made to recipe were 3/4c dried cranberries instead of 1c fresh, 2tbsp of orange juice bc I really wanted a more orange “hit” but that shouldn’t have made much of a difference.
Used a metal baking loaf pan. I made apple cinnamon spiced muffins literally yesterday and they came out great and fluffy.
If anyone has any ideas about what happened I’d appreciate it! It tastes great just I don;t want this to start happening with all my baking 0.0
Oh no! Sorry to hear this. This is a super moist Loaf cake for sure but it shouldn’t sink in as you described. I’m not sure exactly where it went wrong. Perhaps adding in a bit more flour so that it absorbs more of the liquid parts?
This recipe is incredibly delicious! I love it, and it is my in-law’s favorite gift! Thank you for all the amazing recipes.
Awww Jenn that’s so great to hear, I’m so glad everyone loves it! Happy Holidays! Xx😊
Yummy!!! Made this, in a loaf pan, with a few changes based on another review. I used 1c GF flour, 1/2c coconut flour, a little less than 1/4c sugar, coconut oil, and put an apple in my food processor for applesauce since I didn’t have any. I also squeezed the orange instead of OJ and put more cranberries in it.
My husband and two kids finished it off within a couple of hours!
Forgot to mention that I didn’t even put the glaze on and they still gobbled it up in no time!
Hi Lynn, Thank you! And awesome I’m so glad everyone loved it. It’s one of those things where sometimes you may have to make two loaves…one for them and one for you, LOL. Xx
I just made this yummy cake for a little brunch my neighbors and I are having tomorrow. One of us is vegan so I wanted to make sure she could enjoy. I used corn oil and Crisco for the pan because I don’t use the spray oil. I baked it up in a vintage glass loaf pan and it baked up nice and golden brown. Mine looks different from yours because my cranberries floated at the top!! I think I might try adding some dried cranberries so that they will sink down a bit into the batter. I think I over-glazed the top, but one can’t ever REALLY overglaze, right? BTW, it took exactly 1 hour and 20 minutes to bake. Thanks for posting this recipe for my vegan friend 🙂
Hi Carole,Thank you, I’m so happy you enjoyed this loaf cake! You can never overglaze is right! Haha, I loved that. Let me know how it turns out with dried cranberries, I’m sure it couldn’t hurt. Xx
I made this yesterday for Thanksgiving and it was a light, refreshing contrast to our other desserts (pecan pie and pumpkin pie). Delicious!
Hi Stephanie, that is amazing to hear thank you! I’m glad you enjoyed it. Xx
I want to maKe this for Thanksgiving but I want to substitute the cake or all purpose flour with Almond flour. will that have a factor in the cooking time?
Hi Renee, this cake is moist already so using almond flour you may have to keep it in the oven longer. But if that’s the case just put foil on-top of it so the top doesn’t brown too much. Keep me posted. Happy Thanksgiving!! Xx
So I heard when using almond flour to substitute all purpose flour you should add a little bit more Rising ingredient. It was a fail. All good though, I had enough to make another batch using all purpose flour 🙂 It looks delicious I can’t wait to dig in tomorrow!
Oh good to hear! Hope you had a wonderful day!! Xx
This is so yummy! I used flax instead of applesauce and it worked well. The flavor combo of cranberry/orange and the sweetness of the cake make this one that will be put into our dessert rotation 🙂 thanks for a great recipe
Sammey Thank you so much I’m so glad you enjoyed it! Have a Happy Thanksgiving!! Xx
I didn’t have any vanilla extract, but had vanilla almond milk so using that killed 2 birds with one stone and it worked out perfectly! So moist and balanced. Really simple recipe, thanks !
Hi Liona, that is awesome, thanks for sharing that. I’m so glad you enjoyed it!! Xx
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I’m thinking of doubling the recipe and making in a bundt pan for a more decorative look, but concerned on moisture content/crumble factor. Do you think the cake is strong enough to pop out of a bundt?
The cake is super moist, how about instead of doubling it, just try it in a bundt pan as is and see how it comes out? Keep me posted. 🙂
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I should also add that I used frozen cranberries (b/c fresh ones aren’t available where I live) and they worked out great!
I made this yesterday for Mother’s day and it was a big hit! Everybody liked it and there were no leftovers!! Definitely will make this again. It was very easy to make too (for someone like me with little baking skills). Thanks! 🙂
Hi Amanda, thank you so much that is awesome to hear. I’m glad everyone loved it and had a wonderful Mother’s Day! I’ll be giving the frozen cranberries a go myself, thanks for the tip!! Xx
I bought fresh frozen cranberries from my local organic market and accidentally (oops!) left them out. I recently moved, so had minimal baking equipment. This recipe sounded so yummy so I decided to make scone/cookies out of this recipe.
substitutions I made:
1. used 1cup GF flour and 1/2 cup coconut flour as a sub for the flour,2. I didn’t add baking powder (because I didn’t have it!),3. I didn’t have apple juice so I just peeled an apple with about a teaspoon of water and pureed it in a processor for a yummy homemade applesauce, 4. I used about 1/3 cup olive oil (again, because it’s all I had), and 5. I didn’t have vanilla extract so i squeezed in a drop of honey just for some extra depth and sweetness. 6. i used regular sugar, and squeezed the orange juice from the same one I zested.
I made 1-1/2 to 2 inch little scoops and it made about 30 balls, i raised the temp to 370 just because i was a little afraid of the cookies melting.
Deeeelish. Seriously, this recipe is amazing. I was wrong, I definitely didn’t need to cook at a higher temp, and this method is not at all tried and true yet so please keep an eye if you’re trying this!! I didn’t expect the cookies to be as light and fluffy as they are, especially without baking powder but maybe it’s all the citrus. I cooked them for about 15 minutes on 370, but if I were to do it again, (which I most likely will right after I finish writing this) ideally I would bake them for 20-25 minutes on 340-350. Overall, extremely versatile recipe and I can’t wait to acquire the rest of my baking wear so I can try the original!
This is awesome thank you! I loved that you worked with what you had on hand and still made it amazing. Your subs are great and I’m so glad you enjoyed your cookie scones! Now I’m in the mood for cookies…LOL. Xx 😊
do you know if this freezes well? i have an event coming up i would like to make this for, but it would be so much easier if i could make it ahead of time and freeze it. thanks! looks amazing!
Hi Pam, thanks so much! I’m not sure if this would freeze well but you can give that a test run and see how it turns out? Keep me posted. 😊
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Omg! I want this!! But I have a gluten allergy ;/ What flours do you recommend that mimic regular AP flour pretty well?
Hi Nancy, Thanks so much!!😊 I like the gluten free flour from arrowhead mills. That’s my go to gluten free flour for things like this that is ready made. Do you have a go to ready made gluten free flour blend that you use regularly?
Wow! Awesome! I know you wanted to veganize this recipe but I usually see recipes with alternatives like a flaxseed egg or something but I see you didn’t add that. Do some cakes just not need the egg or egg replacement for binding or moistness?
Hi Jess, Thanks so much!! I used applesauce as the egg sub in this. Unsweetened applesauce or mashed bananas are really good egg subs too. I choose applesauce a lot because you don’t taste it at all in any cake or loaf.😊
Have you ever used oat flour in your loaves? Does it come out crumbly or fluffy and moist?
Hi Becca, I do use oat flour for some things but I do feel when I use it things come out on the more crumbly side. However, still enjoyable!🙂
Sounds great. Do you like to use spelt flour when making loaves? I’m trying to find an alternative to ap flour that will still come out nice, fluffy and moist.
I love spelt flour, I find that some recipes come out a little more crumbly when I use it but it doesn’t necessarily fall apart, if that makes sense. Also I like to combine spelt and millet. Let me know if you use these flours together and how it turns out so other readers will have that option!! Xx
Can I use another oil such as olive oil or vegetable oil in place of the safflower oil?
Yes you can! I would use an organic olive oil 😉
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This looks amazing! Do you know if cassava flour would work for this recipe? It works as a 1:1 substitution for wheat flour! Thank you 🙂
Thank you so much Kendall!
I haven’t ever used cassava flour before but I’ve been meaning to. Substitute it or use it the same way you would another baked good, with the proper measurements that equal to 1 1/2 cup flour and let me know how it turns out. That will help others who use that flour know it works as well!! Xx
This looks delicious but I don’t have safflower oil, can I use another type of veg oil instead (eg sunflower)? Thanks x
Thanks so much!! And yes, I would go with either olive oil or coconut oil. Keep me posted. Xx
Oh my goodness. This looks amazing!!
Do you think coconut flour and almond flour would work? I could just try it out.. but thought I’d ask your expertise first!
Thank you! I would say yea why not. With the almond flour make sure it’s not almonds with the skin still on it or else it will come out on the browner side. But with the right measurements it should hold up. This cake is super moist. Keep me posted. Xx