If you’ve followed me for some time, you know I cringe when I photograph reds like strawberries and cranberries and these currant berries. But I thought this cake was too special not to share. It’s got a luxurious cream frosting made from vegan butter and coconut cream. The added tangy/sweet cranberry jam really cuts the sweetness with JUST the right amount.
Here is the recipe! Super simple and made with apple sauce!
1 cup of milk (plant based)
1/4 cup of thick yogurt (dairy free I used daiya)
5 tablespoons of apple sauce
2 1/4 cup of flour
1 1/4 cup of sugar (honestly the apple sauce gives it sweetness and I tried it with 1 cup first, but thought for those with a sweet tooth may want 1/4 cup more)
4 tsp of baking powder
12 T of vegan butter
Prepare your round pans. Preheat oven to 350F.
Melt your vegan butter and then add your sugar. Mix until fluffy.
Add your remaining liquids and mix.
Carefully add your flour, baking powder and mix until combined.
Place your pans into the oven and cook for 50 mins or until a toothpick comes out clear.
2 cups of frozen or fresh cranberries
2 T of maple syrup
1 tsp of lemon zest
Stir your cranberries on medium heat in a pan until they burst. Add your maple syrup and lemon zest and stir until slightly thickened.
1/2 cup of vegan butter, softened
1 can of coconut cream, chilled (not including the water)
2 cups of icing sugar
Mix until thick and fluffy. Place in fridge to firm until ready to use.
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