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
Make flax egg substitute:
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.
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