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 11 votes

Print Pin

Course: Brunch, Dessert

Cuisine: American

Keyword: Christmas, vegan, vegetarian

Prep Time: 10

Cook Time: 50

Total Time: 1

Servings:

Calories: 201kcal

Author: Holly Gray

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

Tried this recipe?Mention @thiswifecooks or tag #thiswifecooks!