Description

This Almond-Cranberry Cake is a moist, spiced treat perfect for special occasions or everyday indulgence. Made with a blend of all-purpose and whole wheat flours, warm spices, dried cranberries, and chopped almonds, this cake combines comforting flavors and textures with a vegan butter alternative and applesauce for added moisture. It’s easy to prepare and bakes to a tender crumb, finished with a dusting of confectioners’ sugar for a simple, elegant touch.

Ingredients

Dry Ingredients

3/4 cups all-purpose flour
1/2 cup whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
Pinch of ground cloves

Wet Ingredients

1 stick (8 tablespoons) Earth Butter vegan margarine, softened
1 cup packed light brown sugar
2 large eggs (left at room temperature for 30 minutes)
1 teaspoon vanilla extract
1 cup unsweetened applesauce

Add-ins

1/2 cup dried cranberries
1/2 cup coarsely chopped almonds

Garnish

Confectioners’ sugar

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Instructions

Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Butter your chosen baking pan—whether it’s a bundt cake pan for a festive look or a 9-inch square pan as an alternative.
Mix Dry Ingredients: Sift together all-purpose flour, whole wheat flour, baking powder, baking soda, salt, cinnamon, ginger, freshly grated nutmeg, and ground cloves in a bowl to evenly distribute the spices and leavening agents.
Cream Butter and Sugar, Add Eggs and Flavorings: In a large bowl, beat the softened Earth Butter vegan margarine with the light brown sugar using an electric mixer at medium speed until the mixture is pale and fluffy, about 3 minutes. Add eggs one at a time, beating well after each. Then beat in vanilla extract and unsweetened applesauce. Scrape down the sides of the bowl; the mixture may appear curdled, which is normal.
Combine Mixtures and Add Fruit and Nuts: At low mixer speed, gradually add the dry flour mixture and mix just until combined, making sure to scrape down the sides so everything is incorporated. Using a wooden spoon, fold in the dried cranberries and chopped almonds gently.
Bake the Cake: Spread the batter evenly in your prepared pan. Bake in the preheated oven for 25 to 30 minutes or until a wooden toothpick inserted into the center comes out clean.
Cool and Garnish: Let the cake cool in the pan on a wire rack for 30 minutes. Run a thin knife around the edges of the pan, carefully turn the cake out onto a serving plate if desired, and dust the top with confectioners’ sugar before serving.
Storage: Store the cake in an airtight container at room temperature. It keeps moist and flavorful for several days, making it perfect for making ahead.

Notes

Allow eggs to come to room temperature before mixing to ensure better incorporation and texture.
The cake can be made in either a bundt pan or a 9-inch square pan depending on your preference and occasion.
Using a vegan margarine and applesauce helps keep the cake moist and suitable for those avoiding dairy.
Always check doneness with a toothpick around the baking time to avoid overbaking.
For a more festive look, consider adding a light glaze or a handful of extra almonds and cranberries on top before baking.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American