Vegan Cranberry Coffee Cake

Cranberries and orange zest add a seasonal twist to this Vegan Cranberry Coffee Cake that is topped with a pecan and cinnamon topping

The cranberries in this coffee cake tart burst open while the coffee cake bakes

The batter is topped with a delicious pecan and cinnamon streusel topping.

Ingredients for Vegan Cranberry Coffee Cake – 2 1/2 cups flour – 1 cup granulated sugar – 1 tsp baking powder – 3/4 tsp salt – 1/2 tsp cinnamon – 2/3 cup vegetable oil or coconut oil – 2/3 cup rice milk or regular milk – 2 tsp apple cider vinegar or lemon juice – 2 tbsp cornstarch mixed with 1/2 cup water – 2 tsp vanilla extract – cranberry filling – 16 dew fresh cranberries 2 cups – 1/2 cup sugar – 1 cup water – Add the juice of 1/2 of the orange in one navel and cut the other 1/2 into pieces and add to the cranberry mixture in the pan – 1 piece of fresh ginger or 1 tsp grated ginger – for topping – Mix 2 tsp cinnamon in 2 tsp sugar.

Servings - 1 cake, Prep time - 10 mins, Type - Vegetarian

Vegan cranberry coffee cake is a great option to make during the cranberry season

The batter of this cake is poured together in a bowl and then cooked at the same time, after which the tart cranberry filling is poured over it

Recipe tips and frequently asked questions. – Why is this cake called vegetarian? – Because it lacks eggs and dairy in the recipe. – Is this cake easy to make? – Yes it is easy to make this cake because its batter is put in the same vessel and backed together

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