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Home » Holiday » Christmas » Cranberry Coffee Cake

Cranberry Coffee Cake

January 11, 202122 Comments

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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! via @thiswifecooks

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!

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.

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!

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

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!

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.

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!

Cheers!

Holly signature

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!

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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!

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!

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!

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!
5 from 5 votes
Print Pin Rate
Course: Brunch, Dessert
Cuisine: American
Keyword: Christmas, vegan, vegetarian
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 16
Calories: 201kcal
Author: Holly Gray
Prevent your screen from going dark

Ingredients

For the batter:

  • 2 tablespoons ground flaxseed
  • 1/3 cup water
  • 1/2 cups fresh cranberries finely chopped
  • 1/2 cup vegan butter softened
  • 1 cup granulated sugar
  • 1 cup dairy-free sour cream
  • 1 teaspoon vanilla bean paste
  • 1 1/2 all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt

For the streusel topping:

  • 1 cup cranberries finely chopped
  • 1/2 cup all-purpose flour
  • 1/2 cup light brown sugar packed
  • 1/4 cup vegan butter softened
  • 1/2 teaspoon ground cinnamon

Instructions

  • 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:

  • In 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 9x9-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.

Nutrition

Calories: 201kcal | Carbohydrates: 28g | Protein: 1g | Fat: 10g | Saturated Fat: 3g | Sodium: 247mg | Potassium: 28mg | Fiber: 1g | Sugar: 21g | Vitamin A: 408IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg
Tried this recipe?Mention @thiswifecooks or tag #thiswifecooks!

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!

 

 

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Filed Under: Baking, Breakfast & Brunch, Christmas, Cookies & Cakes, Holiday, Vegan, Vegetarian Tagged With: brunch, Christmas, vegan, vegetarian

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Hi, I'm Holly! Welcome to my little corner of the Internet. I am passionate about food and love to share creative and flavorful recipes the whole family will love! Read more...

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Comments

  1. jenna | the urben life

    January 11, 2021 at 6:16 pm

    OH so perfect for brunch or an afternoon snack! What’s your go-to dairy-free sour cream? I usually use plain vegan yogurt in place of it when topping on stuff, but I’d love to find a trust non-dairy sour cream.

    Reply
    • thiswifecooks

      January 11, 2021 at 6:33 pm

      Thanks, Jenna! I like Tofutti sour cream and use it all the time. I like that it’s thicker than yogurt.

  2. Lauren

    January 11, 2021 at 9:50 pm

    I love cranberries so I can’t wait to make these. Do the flax seeds need to be ground or do you think whole would work?

    Reply
    • thiswifecooks

      January 11, 2021 at 10:33 pm

      I always use ground flaxseed. Not sure whole would work as well.

  3. Sue Lau

    January 11, 2021 at 10:44 pm

    This is perfect for the freezer stash! If I manage to see any more berries I will stow some away for this but have forgotten so far.

    Reply
    • thiswifecooks

      January 12, 2021 at 1:27 am

      Yes! Keep a few bags in the freezer and you can enjoy cranberries year round!

  4. Dorothy Reinhold

    January 12, 2021 at 2:07 am

    Give me alllll things cranberry! That topping is my favorite part!

    Reply
    • thiswifecooks

      January 12, 2021 at 1:40 pm

      Yes! Mine too! 🙂

  5. Messy Vegan Baker | Christina

    January 12, 2021 at 2:20 am

    These sound amazing! I’m so excited to make these!

    Reply
    • thiswifecooks

      January 12, 2021 at 1:40 pm

      Thank you!

  6. tania|mykitchenstories

    January 12, 2021 at 11:33 am

    I wish we could get fresh cranberries here. I’ll have to find a substitute to make this, it looks amazing

    Reply
  7. Lisa Kerhin

    January 13, 2021 at 3:28 pm

    I don’t know what part is my favorite, the topping or the cranberries! LOVE this one!

    Reply
    • thiswifecooks

      January 14, 2021 at 1:53 pm

      Both! Thank you! 🙂

  8. Valentina | The Baking Fairy

    January 13, 2021 at 9:46 pm

    5 stars
    I still have some straggler cranberries left over from the holidays, so this cake will be a great way to use them! It looks absolutely delicious 🙂

    Reply
    • thiswifecooks

      January 14, 2021 at 1:54 pm

      Yes! This cake is now one of my favorite ways to use up excess cranberries!

  9. Geetha

    January 15, 2021 at 2:52 pm

    5 stars
    Cranberry cake looks absolutely irresistible. Lovely treat that my little girl would enjoy too.

    Reply
  10. Anne Lawton

    January 15, 2021 at 5:36 pm

    I have some frozen cranberries in my freezer. Now I have a way to use them up!

    Reply
    • thiswifecooks

      January 16, 2021 at 5:06 pm

      Yes! I’ve started keeping cranberries in the freezer so I can enjoy them year round. 🙂

  11. Ann Mai | plantcrush.co

    January 15, 2021 at 8:09 pm

    5 stars
    I love the sound of this combo, and the colors look gorgeous!!

    Reply
    • thiswifecooks

      January 16, 2021 at 5:06 pm

      Thank you so much!

  12. FoodTrails

    January 22, 2021 at 6:32 pm

    5 stars
    These look so addictive.. fresh cranberries must have added a sweet and tangy taste to this cake.

    Reply
    • thiswifecooks

      January 22, 2021 at 6:37 pm

      Yes! It’s delicious!

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Holly Gray - vegan food blogger - thiswifecooks.com

Hi, I’m Holly! I’m a busy wife and mom. I love cooking for my family and sharing creative and flavorful plant-based recipes.

Here, you will find everything from quick and easy dinners to comfort food classics and holiday favorites.

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