Cranberry-Orange Snack Cake (Egg-Free Recipe; Vegan variation)


This is an incredibly easy and very delicious snack cake.  I use the base recipe for so many variations throughout the year and this one is perfect for fall.


Notes on the ingredients:
Flour - I have tried this recipe using 1/2 all-purpose flour and 1/2 white whole wheat flour and it worked perfectly.  I have not tried any other flours or combinations.

Sugar - I have only used granulated sugar for this recipe.  I do cut ours down to just under 3/4 cup and I'm sure you could cut it down more if you desire.

Milk - you can use water in place of the milk (dairy or non-dairy).  We find that the milk makes it a bit richer and adds to the fluffy texture, but it is really delicious made with water as well.  You will still use the 1 teaspoon vinegar.

Oil - I have left the recipe at 5 Tablespoons oil (this is what the original recipe calls for) but I always substitute partly with applesauce to reduce the fat: 2 Tablespoons oil + 3 Tablespoons unsweetened applesauce.  The texture remains fluffy and light with this substitution. 

Cranberries - Measure before chopping.  I use a small food processor set to "chop" to lightly chop my fresh cranberries.  You can also chop them by hand.



Cranberry-Orange Snack Cake
makes: 1 8"x8" cake

1 1/2 cups all-purpose flour
3/4 cup - 1 cup granulated sugar (lesser amount for a less sweet cake)
1 teaspoon baking soda
1/2 teaspoon salt
1 cup fresh cranberries, chopped
orange zest from 1 orange
1/4 cup orange juice (1-2 oranges)
1 teaspoon white or apple cider vinegar
3/4 cup milk (dairy or non-dairy) (*see notes above for replacing with water)
5 Tablespoons oil (*see note above for substituting some with applesauce)
1 teaspoon pure vanilla extract

Preheat oven to 350 degrees Fahrenheit.  Spray an 8-inch square pan with nonstick cooking spray or line with parchment.

Measure out milk and add vinegar.  Set aside.

In a large bowl, whisk together the flour, sugar, baking soda, and salt.  Stir in the chopped cranberries and orange zest.

Add milk and vinegar mixture, orange juice, oil, and vanilla to dry ingredients.  Stir with a spatula until combined and there are no pockets of dry flour.

Pour into prepared pan and smooth top.  Bake 25-35 minutes, or until toothpick comes out clean.

Cool completely before cutting for the best texture.

Serve as is or with a dusting of powdered sugar.




2 comments

  1. Thank you for all your posts, I appreciate them very much.
    And you for taking the time out of your busy schedule to share your life and experiences.
    Happy Thanksgiving, from Ga.

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    1. Thank you so much! Your comment made my day. 😊 I appreciate you following along with our journey!

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