Cranberry Citrus Cake
with Coconut Whipped Cream & Crystalized Ginger
- 14 oz chilled coconut milk
- 2½ tsp vanilla extract
- 2 navel oranges
- 1 tbsp vegan butter
- 1 tsp apple cider vinegar
- 8 oz almond milk
- 2 cups all-purpose flour
- 2 tsp baking powder
- ¼ tsp baking soda
- ½ cup + 2 tbsp turbinado sugar
- 1 cup fresh cranberries
- 2 oz crystalized ginger
- 2½ tsp vanilla extract*
- ⅓ cup coconut oil (melted) or vegetable oil*
- *Not Included
- For full ingredient list, see Nutrition
- Hand Mixer
- 9x9 pan
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.
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.
In a separate medium bowl, combine the orange zest, flour, baking powder, baking soda, just ½ cup turbinado sugar, and a pinch of salt.
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.
Cut slices of the cranberry citrus cake and dollop each slice with coconut whipped cream. Sprinkle with crystalized ginger.