Cranberry and Orange Loaf Cake
This deliciously spiced vegan cranberry and orange loaf cake is drizzled with a sweet orange glaze and is the perfect treat to serve during the festive period, but is also great all year round.
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Total Time: 2 hours
Servings: 8
Total Time: 2 hours
Servings: 8
Ingredients
Method
Ingredients
(Servings: 8)
- For the loaf
- 31.25 31.25 g plain flour
- pinch salt
- 0.125 0.125 tsp baking powder
- 26.25 26.25 g sugar
- 0.0625 0.0625 tsp cinnamon
- 0.0625 0.0625 tsp ground ginger
- 0.0625 0.0625 orange, zest only
- 22.5 22.5 ml plant-based milk (we used soya)
- 15 15 ml oil
- 12.5 12.5 g apple sauce, unsweetened
- 0.125 0.125 Tbsp orange juice
- 0.125 0.125 tsp vanilla extract
- 0.125 0.125 Tbsp ground flax seeds
- 12.5 12.5 g dried cranberries
- For the glaze
- 15.625 15.625 g icing sugar
- 0.25 0.25 Tbsp orange juice
- 0.0625 0.0625 orange zest only
Method
- Preheat oven to 180°C/350°F/Gas 4 and lightly spray a standard loaf pan with non-stick cooking spray.
- In a large bowl sift together the flour, salt, baking powder, sugar, cinnamon, ginger and orange zest. Set aside.
- In a separate bowl, whisk together the milk, oil, apple sauce, orange juice, vanilla extract and ground flax seeds.
- Slowly mix the wet ingredients into the dry ingredients. Stir until just combined then fold in the cranberries.
- Pour the batter into the prepared loaf pan and bake for 1 hour and 20 minutes. Check ½ hour into the cooking time and if the cake is getting brown, but the filling isn’t cooked, then cover with foil or baking parchment.
- Once baked, remove from oven and let cool in the pan for 15 minutes, before transferring to a wire rack to cool completely.
- Make the glaze by whisking the juice and sugar together until completely smooth. Then stir through the orange zest and drizzle it over the cooled cake.
Nutritional information per serving (149g): Calories 470, Fat 16g, Saturates 2g, Sugars 53g, Salt 0.06g
Give turkeys a break this Christmas and tuck into one of these vegan turkey alternatives instead.