Cranberries and orange zest add a fall seasonal twist to this Vegan Cranberry Coffee Cake that's topped with a pecan and cinnamon topping.
I love baking year round, but there is just something special about baking in the fall months. Perhaps it's the cooler temperatures outside that lead me to my kitchen to bake. Especially on the weekends I love to bake up something sweet like this Vegan Cranberry Coffee Cake.
This coffee cake is studded with tart cranberries that burst while the coffee cake bakes. Orange zest adds a pop of citrus. Cranberry and orange is one of my favorite flavor combinations. Cranberries and oranges were just meant to be paired together.
The batter is topped with a delicious pecan and cinnamon streusel topping. I love serving this coffee cake anytime of day. It's perfect for breakfast, brunch or served with afternoon tea.
This basic Vegan coffee cake gets a seasonal twist with fresh cranberries. No one will even be able to detect that it is Vegan. I know that many of you follow a gluten-free diet or know a family member who can't eat gluten. I have been trying to include more gluten-free options here on the blog. I wanted to test out a gluten-free version of this Cranberry Coffee Cake just incase you wanted to make a GF version. I subbed Bob's Red Mill's Gluten Free 1 to 1 flour and the results were delicious. I used the same amount of gluten-free flour for the all purpose flour in the recipe. Are you interested in seeing more gluten-free recipes? Let me know if you have any suggestions!
Vegan Cranberry Coffee Cake
Cranberries and orange zest add a fall seasonal twist to this Vegan coffee cake that's topped with a pecan and cinnamon topping.
For the topping:
- ¼ Cup All Purpose Flour
- 1 Cup Chopped Pecans
- ½ Cup Brown Sugar
- 1 teaspoon Cinnamon
- ½ teaspoon Nutmeg
- 3 Tablespoons Vegetable Oil
For the cake:
- 2 Cups All Purpose Flour
- ½ Cup Cane Sugar
- ¼ Cup Brown Sugar
- 1 teaspoon Baking Soda
- 1 teaspoon Baking Powder
- ½ teaspoon Salt
- ½ Cup Canola Oil
- 1 Cup Almond Milk
- 1 Tablespoon Apple Cider Vinegar
- 2 teaspoon Vanilla Extract
- Zest of 1 Orange
- 2 Cups Fresh Cranberries
- Preheat the oven to 350 F. Grease an 8 by 8 baking dish. Set aside.
For the topping:
- In a small bowl add the flour, pecans, brown sugar, cinnamon and nutmeg. Stir and add the oil. Mix until crumbly. Set aside.
For the cake:
- In a large bowl whisk together the flour, sugar, brown sugar, baking soda, baking powder, and salt.
- In a separate bowl, add the oil, milk, vinegar, vanilla and orange zest. Whisk together.
- Pour the wet ingredients into the dry. Whisk just until combined. Gently fold in the cranberries. Pour batter into an 8 by 8 baking dish. Sprinkle the topping onto the batter.
- Bake for 40-50 minutes, or until a tester comes out clean.
- Let cool a bit then serve.
Can I use applesauce instead of the oil?
I haven't tried it, but I think it would work! Let me know if you try it! 🙂
I just made this with applesauce instead of oil and it turned out great!
Just made this today and it is yummy! I used frozen cranberries. Don't know if this contributed to the problem but it took 1 hour and 10 minutes to bake through, and then the edges were chewy. Sometimes I think my oven runs a bit low but this was long. The topping was wonderful with the pecans but a bit too crumbly and sweet so I would reduce the brown sugar next time. Thanks for breakfast, and dessert!
Thank you! The frozen cranberries should make the cake longer to bake but if your oven runs low, they probably is the reason!
Made it in an oven that doesn't run low, with frozen cranberries, and it did take a lot longer. (Didn't time exactly how much; the pecans on top got a little over-browned at the very end (they looked perfect at 45 minutes, but were too brown by the time the center was done), so I'd suggest putting some foil over the top partway through (or start with it, remove it partway through) if using frozen cranberries. It was delicious, even with a few blackened pecans, though!
I am vegan and do a lot of vegan baking but really want to try gluten free . Keep the recipes coming!
There are lots of great vegan and gluten-free recipes out there now! I will try and share more gluten-free baking options here!
It looks so good! Mine is in the oven, and I can't wait for it to come out 🙂
I hope that you enjoy it! 🙂
I so did enjoy it! My dad really loves it too 😀
That makes me so happy to hear! 🙂