Vegan cranberry cake with dried cranberries
Indulge in a delightful vegan cranberry cake bursting with the sweet and tart goodness of dried cranberries - a festive, cruelty-free treat!
Ingredients
1 cup = 250 ml
- 1.5 cup whole wheat flour (210 gram)
- 1/2 cup powdered sugar of your choice (100 gram - we used bura sugar)
- 1 cup fresh cranberry juice (250 ml- unsweetened)
- 1/4 cup oil (60 ml)
- 1/2 cup dried cranberries
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tbsp corn flour
- Pinch of salt
Instructions
- Pre-heat oven @180°C for 10 minutes with both the rods on.
- Take a bowl and add 1 cup cranberry juice, 1/4 cup oil & 1/2 cup powdered sugar. If you don't have cranberry juice, see the notes below.
- Then add 1/2 cup dried cranberries.
- Mix well and rest for 15 minutes.
- Put a sieve on the bowl and add 1.5 cup whole wheat flour, 1 tbsp corn flour, 1 tsp baking powder, 1 tsp baking soda and pinch of salt.
- Sift into the bowl.
- Mix using cut and fold method.
- Pour the batter in a cake tin lined with greased butter paper.
- Top with some Cranberries.
- Place the tin in the middle rack of the oven & switch the rod setting to lower on only and bake for 20 minutes.
- After 20 minutes, bake the cake further for 15 minutes but this time with both the rods on.
- Check the doneness by inserting the toothpick.
- Let the cake cool down for 15 minutes on cooling rack.
- Thereafter take the cake out of tin and let it cool completely on cooling rack.
- Cut into slices and enjoy.
Notes
- To make Cranberry orange cake, use orange juice in place of Cranberry juice.
- You can use milk of your choice instead of any of the juices. Yes, the juice gives more intense flavour to the cake.