Vegan Orange Cranberry Cake

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This beautifully festive Orange Cranberry Cake is light and moist and has the perfect balance of tart and sweet. The cake is perfect on its own, but a crumbly streusel topping and optional orange glaze makes it a treat worthy of your holiday table.

Slice of cake on a plate next to a cup of coffee and the baking dish of more cake.

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Orange and cranberry is a match made in heaven, just like in my super popular Spiced Orange Cranberry Sauce!

This easy orange cranberry cake recipe can be eaten for breakfast, snack, or dessert. It’s even festive enough to serve for the holidays as a Cranberry Christmas Cake.

The crunchy, buttery streusel is optional, but highly recommended! There is also an optional vanilla orange glaze that takes this cake to next level indulgence.

Table of Contents hide

1 Ingredients you need

2 How to make the recipe

3 Serving suggestions

4 Storage and freezing

5 Pro tips and tricks

6 FAQs

7 More vegan Christmas desserts

8 More vegan cranberry recipes

9 Vegan Orange Cranberry Cake

Ingredients you need

Recipe ingredients arrayed in individual bowls.

Ingredient notes and substitutions

Flour ~ All-purpose flour keeps this orange cranberry cake light and fluffy.
Sugar ~ Granulated cane sugar is perfect for a lightly colored cake. If you want a richer flavor, try using half cane sugar and half light brown sugar.
Yogurt ~ I typically use an unsweetened vanilla vegan yogurt. You can also use a sweetened vanilla yogurt if you like a sweeter cake. Plain flavored yogurt, both sweetened or unsweetened would also work.
Butter ~ Melted butter helps keep this cake light, moist, and deliciously buttery. I have used both Earth Balance and Miyoko’s in this Christmas cake and both work great. I suggest vegan unsalted butter if you can find it, but salted will also work just fine. I’m sure a neutral flavored oil will work as well, like grapeseed oil or canola oil, however I think the buttery flavor pairs better with this cake.
Milk ~ Any unsweetened, plain non-dairy milk should work. I used almond milk, but soy milk, rice milk, oat milk, etc. will all work.
Orange ~ Naval oranges work best. They are seedless and usually quite juicy. Make sure to zest one of the oranges before juicing it! You could also use bottled orange juice if you must and leave out the orange zest, but the zest really does add great, bold orange flavor, so I recommend using fresh oranges if you can.
Cranberries ~ Fresh or frozen cranberries can be used. They are tart, juicy, and so yummy. If using frozen, don’t thaw them first. Add them to the batter while still frozen.
Flavorings ~ A dash of pure vanilla extract and a sprinkle of ground cinnamon adds delicious coffee cake flavor.

How to make the recipe

Please scroll down to the recipe card for exact ingredient measurements and instructions.

Step 1: Add all the dry ingredients to a mixing bowl.

Step 2: Whisk to combine and evenly distribute the baking powder and baking soda throughout.

Wet ingredients whisked together in a mixing bowl.

Step 3: In a separate large bowl, whisk together the wet ingredients.

Combining the dry ingredients with the wet.

Step 4: Add the dry ingredients to the wet ingredients and stir until just combined. No white flour should be visible, but a few lumps are fine. Do not over mix!

Fresh cranberries added to the cake batter in a mixing bowl.

Step 5: Add the cranberries.

Step 6: Stir to evenly distribute.

Batter in parchment lined square baking dish.

Step 7: Spread the orange cranberry cake batter into a parchment lined baking pan.

Crumbly streusel covering the top of the orange cranberry cake.

Step 8: Sprinkle the streusel topping, if using, evenly over the cake.

Orange cranberry cake with streusel topping in a square pan.

Step 9: Bake until a toothpick inserted into the center comes out clean.

Baked cake cut into 9 equal square slices.

Step 10: Allow to cool, then cut into slices.

Serving suggestions

Just like my Pumpkin Coffee Cake, this Orange Cranberry Cake is perfect with or without the streusel topping.

A drizzle of vanilla orange glaze over the top, once the cake is completely cooled, is an indulgent twist. It’s not necessary, but totally takes it over the top!

While cranberry coffee cake can be eaten for breakfast, especially during the holidays, it really is more of a dessert. It’s easy enough for any day of the week, but would also be wonderful as a Christmas dessert.

It’s great with a cup of coffee, though. Try adding some pumpkin spice creamer for festive winter coffee vibes.

Slice of cranberry coffee cake on a plate.

Storage and freezing

Make ahead: This Cranberry Orange Cake can be made in advance. Wait to make the glaze until you are serving, however.

Fridge: Store leftovers in an airtight container for up to 5 days. If possible, store the glaze separately.

Freezer: This cranberry coffee cake can also be frozen. Ensure it is completely cooled and then wrap it tightly in plastic wrap or aluminum foil and transfer it to a freezer-safe container or plastic bag. You can freeze the whole cake, but I suggest wrapping and freezing individual slices so you can easily thaw just a slice or two at a time. It should keep well up to 3 months.

Thaw: From frozen, thaw the entire cake overnight in the fridge. Thaw individual slices on the countertop for an hour or two.

Slice of vegan orange cranberry cake on a plate.

Pro tips and tricks

~ Use the spoon-and-level method to measure the flour. Gently fluff up the flour with a spoon. Spoon the flour into a measuring cup until it is overfilled. Use the back of a knife to scrape across the top of the measuring cup to level it off. Do not scoop directly into the flour and do not pack the flour down into the measuring cup…this will result in too much flour and a dense cake.

~ Zest the orange before juicing it. Be careful to only zest the bright orange part. The white pith underneath is quite bitter and we don’t want that.

~ Use fresh cranberries or frozen cranberries. Do not use dried cranberries.

~ If using frozen cranberries, add them to the batter while still frozen. Do not let them defrost.

~ Do not over mix the batter. Mix just until not white flour is visible. A few lumps are fine and expected.

~ Line the baking pan with parchment paper and allow the ends to overhang the sides of the pan. You can use these “handles” to lift out the cake after it’s baked to easily move it to a cooling rack. I like to lightly spritz the bottom of the baking dish with cooking spray before placing the parchment paper down. This helps the paper to stay in place when you’re smoothing out the batter.

~ Allow the fresh cranberry cake to cool completely before drizzling the optional orange glaze over the top.

FAQs

Do I need to toss the cranberries with flour so they don’t sink in the cake?

No, this is not necessary for this recipe. This cranberry cake batter is quite thick and the cranberries will stay mostly in place.

Is this a coffee cake or crumb cake?

There isn’t much of a difference between coffee cake and crumb cake. Crumb cake typically has a thicker layer of streusel than coffee cake does. Crumb cake, coffee cake, and breakfast cake are often used interchangeably. I’d say this Orange Cranberry Cake is more of a crumb cake than a coffee cake, but whatever you call it, it’s delicious!