Oh, the joy of baking a cranberry loaf cake! There’s just something so comforting about the sweet-tart burst of fresh cranberries nestled in a soft, fluffy loaf. This recipe is not only vegan but also gluten-free, making it perfect for anyone looking to indulge without the guilt. I remember the first time I made this cake; my kitchen was filled with the most delightful aroma, and my friends couldn’t believe it was dairy and gluten-free! Trust me, this cranberry loaf cake is a showstopper that’s both simple and satisfying, perfect for any occasion or just a cozy night in.
Ingredients for Cranberry Loaf Cake Vegan Gluten Free
Gather these simple yet delightful ingredients to whip up your cranberry loaf cake. Each one plays a crucial role in creating that perfect texture and flavor!
- 2 cups gluten-free flour
- 1 cup fresh cranberries (make sure they’re vibrant and plump!)
- 1 cup almond milk (any plant-based milk will work, but I love the creaminess of almond!)
- 1/2 cup coconut sugar (for that lovely caramel-like sweetness)
- 1/4 cup coconut oil (melted, and oh-so-rich!)
- 1 tsp baking soda (to help it rise beautifully)
- 1 tsp baking powder (for extra fluffiness)
- 1/2 tsp salt (a pinch balances all the flavors)
- 1 tsp vanilla extract (for that warm, inviting aroma)
These ingredients come together to create a moist, flavorful loaf that you won’t be able to resist. Let’s get baking!
How to Prepare Cranberry Loaf Cake Vegan Gluten Free
Now that we have our ingredients ready, let’s dive into the fun part—preparing our cranberry loaf cake! I promise, it’s a straightforward process. Just follow these steps, and you’ll have a delicious loaf baked in no time!
Step 1: Preheat the Oven
First things first, preheat your oven to 350°F (175°C). This step is super important because it ensures that your cake bakes evenly. No one likes a loaf that’s undercooked in the middle! Plus, the anticipation of that warm oven is part of the baking magic.
Step 2: Mix Dry Ingredients
In a large mixing bowl, whisk together the gluten-free flour, baking soda, baking powder, and salt. Make sure everything is well combined—this will help your loaf rise beautifully and have a lovely texture. Just picture those fluffy slices waiting for you at the end!
Step 3: Combine Wet Ingredients
In another bowl, combine the almond milk, coconut sugar, melted coconut oil, and vanilla extract. Mix them together until the coconut sugar is dissolved. This step adds that rich flavor and moisture to our cake, making it irresistibly delightful!
Step 4: Combine Wet and Dry Mixtures
Now, it’s time to bring the two mixtures together! Gently pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix—this can make the loaf dense. We want it light and fluffy, just like a dream!
Step 5: Fold in Cranberries
Next, it’s cranberry time! Gently fold in those beautiful, plump cranberries into the batter. This is where the magic happens as the bright red bursts of flavor get swirled in. You’ll want to make sure they’re evenly distributed for that juicy surprise in every slice!
Step 6: Prepare the Loaf Pan
Grab your loaf pan and give it a good grease with a bit of coconut oil to prevent sticking. Then, pour your batter in, smoothing the top with a spatula. I like to give it a little shake to level it out—makes for a pretty loaf!
Step 7: Bake the Cake
Pop your loaf pan in the preheated oven and bake for about 45-50 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean. The smell wafting through your kitchen will be absolutely divine—I can’t wait for you to experience it!
Step 8: Cool and Slice
Once your cake is baked to perfection, remove it from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. I know it’s tempting to slice right away, but letting it cool helps achieve that perfect texture. Trust me, it’ll be worth the wait!
Tips for Success with Cranberry Loaf Cake Vegan Gluten Free
Here are some of my favorite tips to ensure your cranberry loaf cake turns out absolutely amazing every time! With just a little extra care, you’ll be a baking superstar!
- Use Fresh Ingredients: Make sure your cranberries are fresh and vibrant! If they’re a bit dried out, they won’t provide that lovely burst of juiciness we want.
- Measure Carefully: Since we’re working with gluten-free flour, measuring accurately is key. Too much flour can make the loaf dense, so leveling off your measuring cups is a must!
- Let it Cool: Resist the urge to cut into the loaf too soon! Cooling it completely allows the flavors to meld and the texture to set just right.
- Flavor Boost: Feel free to add a pinch of cinnamon or nutmeg for a warm spice twist! It complements the cranberries beautifully and adds a cozy vibe.
- Experiment with Sweetness: Depending on your taste, you can adjust the coconut sugar to make the loaf sweeter or less so. It’s all about what you love!
- Check for Doneness: Every oven is different, so keep an eye on your loaf as it bakes. If it’s browning too quickly, you can cover it loosely with foil.
- Storage Tip: If you have leftovers (which I doubt!), store them in an airtight container at room temperature for a day or two, or in the fridge for longer freshness.
With these tips, you’re well on your way to baking the best cranberry loaf cake ever! Happy baking!
Nutritional Information
Here’s a quick look at the estimated nutritional values for a slice of this delicious cranberry loaf cake. Keep in mind that these values can vary based on specific ingredients and serving sizes, but it gives you a great idea of what you’re enjoying!
- Serving Size: 1 slice
- Calories: 180
- Fat: 7g
- Saturated Fat: 5g
- Trans Fat: 0g
- Unsaturated Fat: 2g
- Cholesterol: 0mg
- Sodium: 150mg
- Carbohydrates: 25g
- Fiber: 3g
- Sugar: 8g
- Protein: 3g
Enjoy knowing that you’re treating yourself to a slice of goodness that’s not only plant-based and gluten-free but also packed with flavor! Happy snacking!
FAQ about Cranberry Loaf Cake Vegan Gluten Free
Can I substitute other fruits?
Absolutely! While cranberries give this loaf its signature flavor, you can swap them out for other fruits like blueberries, chopped apples, or even raspberries. Just keep in mind, if you’re using a fruit that’s juicier, like apples, you might want to adjust the liquid slightly to keep the batter from getting too wet. Experimenting with different fruits can lead to delicious surprises!
How do I store leftovers?
If you find yourself with leftover cranberry loaf cake (which, let’s be honest, might be a challenge!), you can store it in an airtight container at room temperature for a day or two. For longer freshness, pop it in the fridge. Just make sure it’s completely cooled before sealing it up. If you want to keep it for even longer, you can slice it and freeze individual pieces! Just wrap them tightly in plastic wrap, and they’ll be ready for a quick treat whenever you need one.
Is this recipe kid-friendly?
Oh, for sure! This cranberry loaf cake is not only delicious but also a great choice for kids. It’s sweet enough to satisfy their cravings without being overly sugary. Plus, the fun of mixing and folding in the cranberries can be a delightful baking activity to do together. If your kiddos aren’t fans of cranberries, feel free to use their favorite fruits instead. They’ll love being involved in the kitchen, and you’ll have a healthy treat to enjoy together!
Why You’ll Love This Recipe
- Quick and Easy: With just a few simple steps, you can whip up this delicious loaf in no time! Perfect for a last-minute treat or a cozy weekend bake.
- Vegan and Gluten-Free: This recipe is a hit for everyone, catering to those with dietary restrictions without sacrificing taste or texture.
- Fresh and Fruity: The burst of fresh cranberries adds a delightful tartness that perfectly balances the sweetness, making each slice a flavor explosion!
- Moist and Fluffy: Thanks to the combination of coconut oil and almond milk, this loaf stays wonderfully moist while being light and fluffy.
- Customizable: Feel free to switch up the cranberries for your favorite fruits or add spices to make it your own. The possibilities are endless!
- Perfect for Any Occasion: Whether it’s breakfast, a snack, or dessert, this cranberry loaf cake fits right in and impresses everyone!
- Healthier Indulgence: With lower sugar and no dairy, you can enjoy this treat guilt-free, making it a smart choice for satisfying your sweet tooth.
Call to Action
I’d love to hear how your cranberry loaf cake turns out! If you try this recipe, please leave a comment below and let me know your thoughts. Did you make any fun tweaks? How did your friends and family enjoy it? Also, if you loved it (or even if you just liked it!), a rating would mean the world to me! And don’t forget to share your baking adventures on social media—tag me in your photos! Let’s spread the joy of this delicious vegan and gluten-free treat together. Happy baking!
Print
Cranberry Loaf Cake Vegan Gluten Free: 7 Reasons to Love It
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 1 loaf 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
A delicious vegan and gluten-free cranberry loaf cake.
Ingredients
- 2 cups gluten-free flour
- 1 cup fresh cranberries
- 1 cup almond milk
- 1/2 cup coconut sugar
- 1/4 cup coconut oil
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix flour, baking soda, baking powder, and salt.
- In another bowl, combine almond milk, coconut sugar, coconut oil, and vanilla.
- Mix wet ingredients into dry ingredients until combined.
- Fold in cranberries.
- Pour batter into a greased loaf pan.
- Bake for 45-50 minutes or until a toothpick comes out clean.
- Let cool before slicing.
Notes
- Store leftovers in an airtight container.
- Can substitute cranberries with blueberries.
- Adjust sweetness to taste.
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 8g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
Keywords: cranberry loaf cake, vegan, gluten free, dessert