This festive Orange Cranberry Cake is light, moist, and balances tart cranberries with bright orange flavor. Enjoy it for breakfast, as a snack, or as a holiday dessert. A crumbly streusel topping and an optional vanilla-orange glaze elevate the cake into a special treat for your holiday table.
Orange and cranberry pair beautifully—bright citrus and tart berries make this cake memorable.
This straightforward recipe works for breakfast, an afternoon treat, or a holiday Cranberry Christmas Cake.
The streusel topping is optional but recommended for added crunch and buttery flavor. The vanilla-orange glaze is also optional and adds a lovely finishing touch.
Ingredients you need
Ingredient notes and substitutions
- Flour — All-purpose flour yields a light, tender crumb.
- Sugar — Granulated cane sugar keeps the cake pale and simple. For a slightly deeper flavor, swap half the granulated sugar for light brown sugar.
- Yogurt — Unsweetened vanilla vegan yogurt works well, but sweetened vanilla or plain yogurt (dairy or non-dairy) can be used to adjust sweetness.
- Butter — Melted vegan butter adds moisture and flavor. Soft neutral oils like grapeseed or canola can be substituted, but butter-like flavor complements the cake best.
- Milk — Any unsweetened plain non-dairy milk (almond, soy, oat, rice) will work.
- Orange — Use a navel orange if possible. Zest the orange before juicing for the best citrus flavor; bottled juice can work in a pinch but lacks the bright aroma of fresh zest.
- Cranberries — Fresh or frozen cranberries are both suitable. If using frozen cranberries, add them directly from the freezer—do not thaw.
- Flavorings — A touch of pure vanilla extract and a small amount of ground cinnamon enhance the cake’s warm, coffee-cake-like flavor.
How to make the recipe
Scroll down to the recipe card for exact ingredient amounts and step-by-step instructions.
- Step 1: Combine the dry ingredients in a bowl.
- Step 2: Whisk to distribute baking powder and baking soda evenly.
- Step 3: In a separate bowl, whisk together the wet ingredients until smooth.
- Step 4: Add the dry mix to the wet and stir until just combined; a few small lumps are fine. Avoid overmixing.
- Step 5: Fold in the cranberries gently so they are evenly distributed.
- Step 6: Stir until the berries are spread throughout the batter.
- Step 7: Spread the batter into a parchment-lined 8×8 pan.
- Step 8: If using streusel, sprinkle it evenly over the top.
- Step 9: Bake until a toothpick in the center comes out clean.
- Step 10: Cool the cake, then lift it from the pan using the parchment “handles” and slice.
Serving suggestions
- The cake is delicious with or without the streusel—both versions work well.
- Drizzle a vanilla-orange glaze over the cooled cake for an indulgent finish.
- Although suitable for breakfast, this cake also makes a delightful dessert for holiday gatherings.
- Serve with coffee or tea for a cozy accompaniment—flavored creamers add seasonal flair.
Storage and freezing
Make ahead: The cake can be prepared in advance. Wait to make and add the glaze until just before serving.
Fridge: Store leftovers in an airtight container for up to five days. If possible, keep the glaze separate to preserve texture.
Freezer: Wrap the fully cooled cake tightly in plastic wrap or foil and place it in a freezer-safe bag or container. Freezing individual slices makes it easy to thaw just what you need. The cake keeps up to three months.
Thaw: Thaw a whole cake overnight in the refrigerator; thaw individual slices at room temperature for an hour or two.
Pro tips and tricks
~ Measure flour using the spoon-and-level method to avoid adding too much, which can make the cake dense.
~ Zest the orange before juicing and avoid the white pith, which is bitter.
~ Use fresh or frozen cranberries; do not substitute dried cranberries for this recipe.
~ If using frozen cranberries, add them straight from the freezer—do not defrost.
~ Mix just until the dry ingredients are incorporated; overmixing will toughen the cake.
~ Line the pan with parchment paper and leave an overhang to lift the cake out easily after baking. Lightly spray the pan first to help the parchment stay in place.
~ Allow the cake to cool completely before drizzling the glaze so the topping stays on the surface.
FAQs
No, this batter is thick and the cranberries will remain distributed without tossing them in flour.
No. Add frozen cranberries directly to the batter to prevent bleeding and preserve texture.
Dried cranberries are not recommended for this cake; fresh or frozen cranberries provide the tart, juicy contrast that defines the recipe.
More vegan Christmas desserts
-
Vegan Peppermint Bark
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Vegan Gingerbread Cake
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Chocolate Peppermint Rice Crispy Bars
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Classic Vegan Toffee Bars
More vegan cranberry recipes
-
Vegan Cranberry Banana Bread
-
Vegan Cranberry Oat Crumble Bars
-
Cranberry Smoothie
-
Pumpkin Cranberry Muffins
I hope you love this recipe. If you try it, please rate and leave a comment with feedback. For more family-friendly recipes, check the author’s cookbook.
Vegan Orange Cranberry Cake
Recommended Equipment
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Mixing bowls
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Balloon whisk
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8×8 baking dish
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Parchment paper
Ingredients
For the Orange Cranberry Cake
- 2 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup granulated cane sugar
- ½ cup vanilla or plain vegan yogurt
- ½ cup melted vegan butter
- ½ cup unsweetened plain non-dairy milk
- zest of 1 navel orange
- ¼ cup fresh orange juice
- 2 teaspoons pure vanilla extract
- 1 ½ cups fresh or frozen cranberries
For the Streusel (optional)
- ½ cup all-purpose flour
- ⅓ cup granulated cane sugar
- ¼ cup vegan stick butter, cut into small pieces
For the Vanilla Orange Glaze (optional)
- ⅓ cup powdered sugar
- 1 teaspoon pure vanilla extract
- 1 tablespoon fresh orange juice
Instructions
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Preheat the oven to 350°F. Line an 8×8 baking dish with parchment, leaving an overhang to lift the cake out after baking.
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Whisk together flour, cinnamon, baking powder, baking soda, and salt in a bowl.
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In another bowl, whisk sugar, yogurt, melted butter, milk, orange juice, and vanilla until combined.
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Add the dry ingredients to the wet and stir with a spatula until no white flour remains. A few lumps are fine—do not overmix.
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Fold in cranberries gently to distribute them throughout the batter.
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Pour the batter into the prepared pan and smooth the top.
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If using streusel, sprinkle it evenly over the batter.
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Bake 50–55 minutes or until a toothpick in the center comes out clean.
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Cool in the pan on a rack for 10–15 minutes, then lift the cake out with the parchment overhang and cool completely on the rack.
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When fully cooled, drizzle the vanilla-orange glaze over the cake, if desired.
For the streusel
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Combine flour, sugar, and cold butter pieces in a small bowl. Use a pastry cutter, fork, or your fingers to work the mixture into crumbly clumps. Sprinkle over the batter before baking.
For the vanilla orange glaze
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Whisk powdered sugar, vanilla, and orange juice until smooth. Adjust powdered sugar or juice to reach a drizzleable consistency that won’t soak into the cake.
Notes
~ Use the spoon-and-level method to measure flour: fluff, spoon into the cup, then level with a knife to avoid packing flour.
~ Zest the orange before juicing and avoid the bitter white pith.
~ Use fresh or frozen cranberries; do not use dried. If frozen, add them without thawing.
~ Do not overmix; stop when no white streaks of flour remain.
~ Line the pan with parchment paper that overhangs the sides to lift the cake out easily after baking.
~ Let the cake cool completely before adding the optional glaze.
This cake slices into 9 large squares or 16 smaller pieces. Nutrition facts are based on 9 servings and include the streusel but not the glaze.
Nutrition
Nutrition values are estimates only. Verify with your own data if needed.