Vegan Cranberry Orange Coffee Cake

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Vegan Cranberry Orange Coffee Cake

My cranberry orange coffee cake is bursting with juicy, tangy berries in a sweet, lightly spiced citrus-kissed cake. It’s finished with a buttery brown-sugar crumble that bakes up crisp and golden. This scrumptious treat is easy to make and perfect for holiday desserts or festive brunches!

Prep Time15

Cook Time55

Total Time1 10

Course: Dessert

Cuisine: American

Servings:

Calories: 549kcal

Author: Alissa Saenz

Ingredients

For the Crumb Topping

1 ¼ cups all-purpose flour
¾ cup organic brown sugar
½ teaspoon ground cinnnamon
¼ teaspoon salt
⅔ cup vegan butter, chilled

For the Cake Batter

2 ½ cups all-purpose flour, plus an additional tablespoon for coating the berries
¾ cup organic granulated sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
½ teaspoon salt
1 cup unflavored and unsweetened non-dairy milk
½ cup vegetable oil
¼ cup orange juice
2 teaspoons vanilla extract
2 teaspoons orange zest
2 cups fresh cranberries

US Customary - Metric

Instructions

Preheat the oven to 350° and grease the inside of a 9 x 9 inch baking pan.
To make the topping, stir the flour, brown sugar, cinnamon, and salt together in a medium bowl. Cut the butter into 5 or 6 slices, then add them to the bowl. Use a fork or pastry cutter to cut the butter into the dry ingredients until the mixture resembles coarse crumbs. Place the bowl into the fridge to chill while you mix the batter.
Whisk the 2 ½ cups flour, sugar, baking powder, baking soda, cinnamon, cloves, and salt together in a large mixing bowl.
In a separate, small container such as a liquid measuring cup, stir together the milk, oil, orange juice, vanilla extract, and orange zest.
Place the cranberries into a small bowl and toss them with a tablespoon of flour, until evenly coated.
Pour the milk mixture into the bowl with the flour and sugar mixture, then stir just until the ingredients are combined.
Fold in the cranberries.
Transfer the batter to the prepared baking pan, then distribute the crumble mixture evenly over the top.
Bake the cake until the topping is golden and a toothpick inserted into the center comes out clean, 50 to 60 minutes (Note 1).
Place the pan on a cooling rack and let the cake cool completely before slicing and serving.

Notes

If you have an instant-read thermometer, use it to check the internal temperature of the cake. It should be between 200°F and 210°F.

Nutrition