A quick and easy vegan cranberry loaf cake made with simple ingredients is an easy Thanksgiving dessert.
Prep Time 40minutes
Cook Time 35minutes
Total Time 1hour15minutes
Author Healing Tomato
Bread Loaf Pan
For the cake
3/4cupvegan suarI use Wholesome's Organic Cane Sugar
1overripe bananaabout 1/2 cup
1/2cupAranciata RossaSan Pellegrino's Italian Sparkling Water Blood Orange flavor
1/4cupcranberry pie fillingMake my recipe or use a whole cranberry sauce
For the icing
1/2cupvegan powdered sugarI use Wholesome's Powdered Confectioners Sugar
1/2tsppumpkin pie spice
Preheat oven to 350°F
Start by making the cranberry pie filling first. It's very easy and made using pantry ingredients
Assemble the dry ingredients in a glass bowl (Flour, granulated sugar, baking soda, baking powder, salt
Using a whisk, mix the dry ingredients together.
Mush and add the overripe banana
Add the Aranciata Rossa, frozen cranberries, cranberry pie filling and almond milk
Mix well and set aside. It's ok if the dough is sticky.
Use a baking loaf pan or silicone mold. I used 3.6" width by 8.6" length and 2.2" pan. Lightly grease it using vegan butter
Transfer the cranberry dough to the baking mold and gently tap the container. This way, there are no air pockets in it.
I like to make swirls on the top just to give it some design. It's optional
Place the pan in the pre-heated oven and bake for 35 Minutes
At the 35 minute mark, do the knife test. Place the tip of the knife into the side of the loaf cake. If it comes out clean, it's ready. If there is dough stuck on it, it may need to stay in the oven for a few more minutes.
When it's cool to touch, remove the loaf cake from the mold and place on a rack. Cool for about an hour before icing it.
To make the icing, put powdered sugar, Aranciata Rossa, pumpkin pie spice, vanilla essence and orange zest.
Mix well and drizzle on the cake.
Cut into thick slices and serve.
*** CALORIES INFORMATION IS APPROXIMATE. CONSULT A HEALTHCARE PROFESSIONAL FOR MORE DETAILED INFORMATION.
Use frozen cranberries in this recipe in both the homemade filling and the frozen cranberries.
From the cranberry pie filling, use the cranberries only and not the sauce. That sauce can be used to drizzle on top of the loaf cake when you serve it.
If you don’t want to make the cranberry filling, use cranberry sauce which has the whole cranberries in it. Do not use dried cranberries in this recipe.
In the cake and the icing, I use San Pelligrino’s Aranciata Rossa AKA Sparkling Blood Orange drink.
The baking loaf pan is 3.6″ width by 8.6″ length and 2.2″ in height.
Once you have turned off the oven, remove the cranberry loaf cake and let it cool to touch. Then, remove it from the pan and let it cool on a rack. I let it cool for about an hour before icing it.