Cranberry Coffee Cake ~

A light vanilla coffee cake made with fresh, tart cranberries and a cranberry streusel topping.

Perfect for holiday brunches, baby showers, and coffee or tea time at home!

I love cranberries and actually get irrationally happy when they start showing up in stores in the fall.

Every year, as soon as fresh cranberries hit the produce section, I get excited and buy way more than we actually need for holiday dinners.

This year, I found myself with four extra bags of cranberries in the refrigerator. Does that seem like a lot? It seems like a lot to me.

Here’s where this coffee cake recipe comes in.

Three bags of cranberries went into the freezer and the remaining berries were used for cakes. This recipe calls for about 1/3 to 1/2 standard-size package.

Table of Contents

Ingredients needed for Cranberry Coffee Cake:

ground flaxseed and water
fresh cranberries
vegan butter
granulated sugar
dairy-free sour cream
vanilla bean paste – or vanilla extract
all-purpose flour
baking soda
salt
light brown sugar – dark brown sugar also works
ground cinnamon

How to make Cranberry Coffee Cake:

Preheat oven to 350 degrees F.

Make flax egg substitute. Into a small bowl, add ground flaxseed and water. Stir to combine and set aside.

Prepare the batter. Into a medium-size mixing bowl, add the butter and sugar. Using a mixer, cream the two ingredients together. Add flax mixture and continue beating until incorporated. Add sour cream and vanilla bean paste; mix well. Fold in 1/2 cup of the chopped cranberries. Into a 9×9-inch baking pan, spread batter in an even layer.

Prepare the streusel topping. Into a medium-size mixing bowl, add the remaining 1 cup chopped cranberries, all-purpose flour, light brown sugar, butter, and ground cinnamon. Using your hands, work the mixture into a crumbly texture. Sprinkle the topping mixture over the cake batter to cover completely.

Bake the cake. Bake in preheated oven for 50-55 minutes, or until a toothpick inserted near the center comes out clean. Set on a wire rack until cooled completely.

Serve at room temperature. Store any leftovers, covered in the refrigerator.

Cheers!

More single-layer cake recipes:

Easy Vegan Chocolate Cake

Pumpkin Crunch Cake

New to cooking and eating vegan? Check out #Veganuary!

Veganuary is a movement that was started back in 2014. The objective is to support and encourage people in eating vegan for the entire month of January.

To date, over 1 million people across 192 countries have participated in Veganuary.

If you are not already following a plant-based diet (or even if you are), I encourage you to read more about this movement here at –> veganuary.com.

Where to find Vegan Recipes for #Veganuary:

Right here!

I’m teaming up with a few fellow vegan and non-vegan bloggers to share recipes for a tasty #Veganuary event.

Check out these tasty creations!

Vegan Recipes for #Veganuary!

- Vegan BLT’s with Tempeh Bacon by The Baking Fairy
- 7 Spice Shiitake Mushroom Soup by PlantCrush
- Breakfast Cookies by Cook with 5 Kids
- Cranberry Coffee Cake by This Wife Cooks
- Creamy Vegan Spiced Carrot Soup by Chickpea & Herb
- Easy Vegan Mac & Cheese with Broccoli by Simple And Savory
- Favorite Pumpkin Quinoa Waffles with Pecans by Melissa Traub
- Hara Bara Kebab by FoodTrails25
- Instant Pot Dal Soup by Palatable Pastime
- Raspberry Chocolate Chip Baked Oatmeal Muffins by Return to the Kitchen
- Roasted Banana Almond Butter Breakfast Cookies by Shockingly Delicious
- Sweet Potato Patties by Flavours Treat
- Tofu Benedict with Hemp Hollandaise by Upbeet Kitchen
- Vegan Chickpea Shawarma in the Air Fryer by Kate’s Recipe Box
- Vegan Chocolate Ice Cream Sandwiches by My Kitchen Stories
- Vegan Cinnamon Rolls (Tangzhong Method) by The Urben Life
- Vegan Lemon Poppyseed Muffins by Messy Vegan Baker
- White Bean Dip with Homemade Pita Chips by Blogghetti