This delightfully delicious and almost decadent Clementine-Cranberry Easter Cake recipe makes a fabulous finish to a festive Easter meal.

Juicy clementines and fresh cranberries add a tangy taste to this special cake.

If you cannot find fresh cranberries, you can use frozen cranberries or sweetened dried cranberries. Or, if you prefer, raisins or dried cherries can replace the cranberries.

If you can not locate clementines, oranges work nicely too!

1

ABOUT THE RECIPE:

This delightfully delicious and almost decadent Clementine-Cranberry Cake recipe makes a fabulous finish to a festive meal. Tart cranberries, juxtaposed with sweet clementines, provide a surprising combination that makes a dazzling springtime dessert.

Makes 2, six-inch cakes. (10 to 12 servings)

2

INGREDIENTS:

GLAZE
3 tablespoons clementine juice (from about 1 clementine)
3 tablespoons vegan powdered sugar

CAKE
1½ cups whole wheat pastry flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon sea salt
2/3 cup vegan cane sugar
1/2 half cup plus 1 tablespoon clementine juice (from 3 to 5 clementines)
1/2 cup vanilla flavored nondairy milk
1/4 cup extra-virgin olive oil
1 teaspoon vanilla extract
2/3 cup fresh, frozen (thawed) or sweetened dried cranberries (see note)

GARNISH
2 clementines, divided into individual sections

3

INSTRUCTIONS:

Preheat the oven to 375 degrees F. Lightly coat 2, six-inch round baking pans with vegan margarine, and lightly flour them.

For the glaze, put 3 tablespoons clementine juice, and 3 tablespoons powdered sugar, in a small bowl. Whisk briskly, to combine. Cover, and refrigerate for 1 hour, while preparing the cake.

4

To make the cake, put the pastry flour, baking powder, baking soda, and sea salt in a large bowl, and stir with a dry whisk, to combine. Whisk in the sugar. Add 1/2 cup plus 1 tablespoon clementine juice, nondairy milk, olive oil, and vanilla extract, and stir with a large spoon to incorporate. Fold in the cranberries.

Divide the batter evenly between the two prepared cake pans. Bake for 23 to 27 minutes, or until a toothpick inserted into the middle of each cake comes out clean.

Put the pans on a wire rack and loosen the sides of each cake with a knife. Let cool five minutes.

5

Using a toothpick, poke about 10 holes into the top of each cake. Cool 5 to 10 minutes more, and gently turn each cake out of the pan. Flip the cakes (hole side up) and put on the wire rack. Carefully pour half of the glaze over each cake. Cool 15 minutes.

Garnish with clementine sections, and serve warm. Alternately, let cool completely, and serve room temperature. Or, cover loosely, refrigerate 4 hours or overnight, and serve chilled. Stored covered in the refrigerator, leftover cake will keep 1 day.

6

Chef's note: If you cannot find fresh cranberries, you can use frozen cranberries or sweetened dried cranberries. Or, if you prefer, raisins or dried cherries can replace the cranberries.

Ingredients

Directions

1

ABOUT THE RECIPE:

This delightfully delicious and almost decadent Clementine-Cranberry Cake recipe makes a fabulous finish to a festive meal. Tart cranberries, juxtaposed with sweet clementines, provide a surprising combination that makes a dazzling springtime dessert.

Makes 2, six-inch cakes. (10 to 12 servings)

2

INGREDIENTS:

GLAZE
3 tablespoons clementine juice (from about 1 clementine)
3 tablespoons vegan powdered sugar

CAKE
1½ cups whole wheat pastry flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon sea salt
2/3 cup vegan cane sugar
1/2 half cup plus 1 tablespoon clementine juice (from 3 to 5 clementines)
1/2 cup vanilla flavored nondairy milk
1/4 cup extra-virgin olive oil
1 teaspoon vanilla extract
2/3 cup fresh, frozen (thawed) or sweetened dried cranberries (see note)

GARNISH
2 clementines, divided into individual sections

3

INSTRUCTIONS:

Preheat the oven to 375 degrees F. Lightly coat 2, six-inch round baking pans with vegan margarine, and lightly flour them.

For the glaze, put 3 tablespoons clementine juice, and 3 tablespoons powdered sugar, in a small bowl. Whisk briskly, to combine. Cover, and refrigerate for 1 hour, while preparing the cake.

4

To make the cake, put the pastry flour, baking powder, baking soda, and sea salt in a large bowl, and stir with a dry whisk, to combine. Whisk in the sugar. Add 1/2 cup plus 1 tablespoon clementine juice, nondairy milk, olive oil, and vanilla extract, and stir with a large spoon to incorporate. Fold in the cranberries.

Divide the batter evenly between the two prepared cake pans. Bake for 23 to 27 minutes, or until a toothpick inserted into the middle of each cake comes out clean.

Put the pans on a wire rack and loosen the sides of each cake with a knife. Let cool five minutes.

5

Using a toothpick, poke about 10 holes into the top of each cake. Cool 5 to 10 minutes more, and gently turn each cake out of the pan. Flip the cakes (hole side up) and put on the wire rack. Carefully pour half of the glaze over each cake. Cool 15 minutes.

Garnish with clementine sections, and serve warm. Alternately, let cool completely, and serve room temperature. Or, cover loosely, refrigerate 4 hours or overnight, and serve chilled. Stored covered in the refrigerator, leftover cake will keep 1 day.

6

Chef's note: If you cannot find fresh cranberries, you can use frozen cranberries or sweetened dried cranberries. Or, if you prefer, raisins or dried cherries can replace the cranberries.

Clementine-Cranberry Easter Cakes

This delightfully delicious and almost decadent Clementine-Cranberry Easter Cake recipe makes a fabulous finish to a festive Easter meal. This tasty dessert is featured in my cookbook, Deliciously Vegan. Published by Scribe Publishing Company, ©2018. Reprinted by permission. Photo Credit: Laura Theodore.

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