Cranberry Citrus Cake with Coconut Whipped Cream & Crystalized Ginger

Cranberry Citrus Cake

with Coconut Whipped Cream & Crystalized Ginger

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dinner

Dinner Holiday Recipes
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SERVINGS
4
PREP & COOK TIME
1 hour
CALORIES
360
FAT
14g
CARBOHYDRATES
54g
PROTEIN
5g

MAIN INGREDIENTS

  1. 14 oz chilled coconut milk
  2. 2½ tsp vanilla extract
  3. 2 navel oranges
  4. 1 tbsp vegan butter
  5. 1 tsp apple cider vinegar
  6. 8 oz almond milk
  7. 2 cups all-purpose flour
  8. 2 tsp baking powder
  9. ¼ tsp baking soda
  10. ½ cup + 2 tbsp turbinado sugar
  11. 1 cup fresh cranberries
  12. 2 oz crystalized ginger
  13. 2½ tsp vanilla extract*
  14. ⅓ cup coconut oil (melted) or vegetable oil*
  15. salt*
  16. *Not Included
  17. For full ingredient list, see Nutrition
Allergens: tree nuts, wheat
Nutrition

TOOLS

  • Hand Mixer
  • Microplane
  • 9x9 pan

INSTRUCTIONS

1
Prepare the coconut whip
Preheat the oven to 350°F. Line a loaf pan with parchment paper. Add the coconut cream, (discard the coconut milk), just ½ tsp vanilla extract, and a pinch of salt to a large bowl. With an electric mixer, whip the coconut cream until light and fluffy, about 3 to 4 minutes. Cover and place in the fridge to thicken until serving.
2
Prepare the wet ingredients
Zest and half the oranges. In a medium bowl, whisk together the orange juice, remaining vanilla extract, vegan butter, apple cider vinegar, almond milk, and ⅓ cup melted coconut oil.
3
Prepare the dry ingredients
In a separate medium bowl, combine the orange zest, flour, baking powder, baking soda, just ½ cup turbinado sugar, and a pinch of salt.
4
Finish the batter
Add the dry ingredients into the wet ingredients and whisk until combined and smooth. Fold in the cranberries. Transfer the batter to the parchment-lined loaf pan. Sprinkle with remaining turbinado sugar. Bake until golden brown, about 40 to 50 minutes.
5
Serve
Cut slices of the cranberry citrus cake and dollop each slice with coconut whipped cream. Sprinkle with crystalized ginger.