Cranberry lovers rejoice! This equally tart and sweet cake makes a spectacular holiday morning treat.
This easy to make, baked delight showcases the tantalizing tang of fresh, red cranberries juxtaposed with a moist, semi-sweet, orange juice laced cake. It serves double duty as a tasty dessert, with the addition of a sprinkle of vegan powdered sugar over the top, and nondairy frozen “ice cream” served on the side.
The flaxseeds stand in perfectly for eggs and I like to use the vegan Wholesome Brown Sugar in this recipe (either the dark or light works beautifully). So give it a merry try, and deck the halls!
Christmas Cranberry Coffee Cake
Makes 8 servings
2 cups fresh cranberries
1 tablespoon maple syrup
1 1/2 cups whole-wheat flour
2 teaspoons baking powder
¼ teaspoon sea salt
½ cup firmly packed light or dark brown sugar
3 tablespoons ground flaxseeds
1 ½ cups orange juice
½ cup chopped walnuts
Preheat the oven to 350 degrees F. Lightly spread vegan margarine over the sides of a 9-inch round baking pan and line the bottom with parchment paper.
Put the cranberries and maple syrup in a medium bowl and gently stir to evenly coat with the maple syrup. Arrange the cranberries in a single layer in the bottom of the prepared pan.
To make the cake, put the flour, baking powder and salt in a large bowl and stir with a dry whisk to combine. Add the brown sugar and flaxseeds and stir with the whisk to combine. Add the orange juice and stir just until evenly incorporated and smooth. Add the walnuts and stir just until combined. Pour the mixture into the prepared pan and smooth the top. Bake for 45 to 50 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
Put the pan on a wire rack and loosen the sides with a knife. Let cool for about 15 minutes. Invert onto a serving platter and carefully peel off the parchment paper. Let cool for 10 to 15 minutes longer before slicing. Serve warm or at room temperature. Wrapped tightly and refrigerated, leftover cake will keep for about 3 days.