Vegan Orange and Cranberry Loaf Cake

"Made with cranberries and oranges for a fresh yet sweet loaf. So simple and easy to whip up for your next holiday gathering."
-- @itsallgoodvegan

A Note from Feedfeed

What a lovely winter cake that mixes up in just minutes!

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  • Recipe Card
Prep time 15mins
Cook time 45mins
Serves or Makes: 6

Recipe Card


  • 2 1/2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup granulated sugar
  • 1/2 cup canola oil
  • 1 cup almond milk, or dairy free milk of choice
  • 1 teaspoon apple cider vinegar
  • 1/2 cup apple sauce
  • 2 cups fresh cranberries
  • 1/2 cup orange juice
  • 1 teaspoon orange zest


  • Step 1

    Preheat oven to 350°F and line a 9 by 5 inch loaf pan with parchment paper or spray with non stick spray and set aside.

  • Step 2

    Using a large bowl mix the flour, baking powder, baking soda, salt, and sugar. Set aside.

  • Step 3

    In a separate bowl add the canola oil, dairy-free milk, apple cider vinegar, applesauce, orange juice, orange zest and whisk.

  • Step 4

    Combine wet and dry ingredients together and mix until just mixed. Do not overmix your batter. Slowly fold fresh cranberries into the batter.

  • Step 5

    Pour batter into the loaf pan. Bake loaf for 45 minutes or until a toothpick inserted in the center of the cake comes out clean.

  • Step 6

    While the cake is still warm, pour lemon drizzle mixture and let set and cool for at least 1 hour before slicing.

For the Lemon Drizzle (optional)


  • 3 tablespoons fresh juiced lemon
  • 1/2 cup confectioners sugar

For the Lemon Drizzle (optional)

  • Step 1

    Mix the lemon juice and confectioners sugar until a runny mixture is formed.

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