Oh my goodness, there’s just something magical about baking with cranberries! The way those little ruby gems burst with flavor is like a party in your mouth. I love crafting this vegan and gluten-free cranberry loaf cake because it’s not only delicious, but it also brings everyone together, regardless of dietary preferences. Just the other day, I whipped this up for a family gathering, and let me tell you, it vanished in minutes! My aunt, who usually turns her nose up at anything “healthy,” couldn’t get enough of it! It’s moist, flavorful, and totally guilt-free. Trust me, once you take a bite, you’ll be hooked! So, let’s dive into this delightful recipe that’ll wow your taste buds and impress your friends!
Ingredients List
- 2 cups gluten-free flour
- 1 cup fresh cranberries, rinsed and halved
- 1 cup almond milk, unsweetened
- 1/2 cup coconut sugar
- 1/4 cup coconut oil, melted
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp vanilla extract
Make sure to measure everything accurately for the best results. Fresh cranberries add a delightful tartness, but don’t worry if you can’t find them—feel free to substitute with your favorite berries! Just remember, this cake is all about keeping it vegan and gluten-free while delivering a moist and flavorful treat!
How to Prepare a Cranberry Loaf Cake Vegan Gluten Free
Preheat the Oven
First things first, let’s get that oven preheated to 350°F (175°C). Preheating is super important because it ensures that your loaf cake bakes evenly and rises beautifully. You want that cozy warmth waiting for your batter!
Prepare the Dry Ingredients
In a large mixing bowl, combine the gluten-free flour, baking powder, baking soda, and salt. Give it a good whisk to make sure everything is well mixed. This step is key to making sure your cake rises properly and has that lovely texture we all crave!
Combine the Wet Ingredients
In a separate bowl, mix together the almond milk, coconut sugar, melted coconut oil, and vanilla extract. Stir it up until it’s smooth and the sugar starts to dissolve. I love the smell of vanilla wafting through the kitchen—it’s just the best!
Mixing Dry and Wet Ingredients
Now, it’s time to fold the wet mixture into the dry ingredients. Pour the wet ingredients into the bowl with the dry ones, and gently mix them together with a spatula. Be careful not to over-mix—just combine until you see no dry flour. We don’t want a tough loaf; we’re after moist and fluffy!
Add Fresh Cranberries
Next, gently fold in those gorgeous fresh cranberries. I like to do this carefully to keep them intact. You want those tart bursts of flavor in every slice, right? Just a few folds will do the trick!
Baking the Loaf Cake
Pour your batter into a greased loaf pan, making sure to spread it out evenly. Greasing is crucial to ensure your cake doesn’t stick! Pop it in the oven and bake for 45-50 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean. Oh, the smell will be heavenly!
Cooling and Serving
Once it’s baked to perfection, let it cool in the pan for about 10 minutes before transferring it to a wire rack. This helps prevent sogginess. Once it’s cool, slice it up and serve! It’s fantastic on its own, or you can pair it with a nice cup of tea. Enjoy every bite!
Why You’ll Love This Recipe
- It’s quick to prepare—just a little over an hour from start to finish!
- Packed with flavor, thanks to those fresh cranberries bursting with tartness.
- Totally vegan and gluten-free, making it perfect for everyone at your table!
- Moist and delicious, you won’t believe it’s a healthier option!
- Great for any occasion—whether it’s a family brunch or a cozy evening dessert.
- Easy to customize with your favorite berries or nuts for added texture and taste!
Tips for Success
- Use Fresh Ingredients: Always opt for fresh cranberries and ensure your baking powder and soda are within their expiration dates. Fresh ingredients make a world of difference in flavor and texture!
- Don’t Over-Mix: When combining your wet and dry ingredients, mix just until everything is combined. Over-mixing can make the cake dense instead of light and fluffy.
- Check for Doneness: Ovens can vary, so keep an eye on your loaf cake as it bakes. If a toothpick comes out clean or with just a few crumbs, it’s ready to come out!
- Let It Cool: Allow the cake to cool in the pan for around 10 minutes before transferring it to a wire rack. This helps it set properly and keeps it from becoming soggy.
- Store Properly: To keep your cranberry loaf cake fresh, store leftovers in an airtight container at room temperature for up to three days or in the fridge for about a week. You can also freeze slices for a quick treat later!
Variations
One of the best things about this cranberry loaf cake is how versatile it is! Here are some fun ways to mix things up:
- Berry Medley: Swap out the cranberries for your favorite berries—blueberries, raspberries, or even blackberries work wonders! Each berry brings its own unique flavor.
- Nuts for Crunch: Add a handful of chopped walnuts or pecans to the batter for a delightful crunch. They add great texture and a nutty flavor that complements the cranberries beautifully!
- Spiced Up: Want to warm things up? Sprinkle in some cinnamon or nutmeg for an extra depth of flavor. Perfect for cozy evenings!
- Chocolate Chips: For a sweet twist, fold in some dairy-free chocolate chips! The melty chocolate pairs so well with the tartness of the cranberries.
- Citrus Zing: Grate in some orange or lemon zest to brighten the flavors. It adds a refreshing citrus note that balances the sweetness perfectly!
Feel free to experiment! Each variation brings a new experience, and I can’t wait for you to find your favorite. Happy baking!
Storage & Reheating Instructions
Storing your cranberry loaf cake properly is key to keeping it moist and delicious! Once your cake has cooled completely, wrap it tightly in plastic wrap or place it in an airtight container. It can stay at room temperature for up to three days, but if you want to keep it fresh for a longer time, pop it in the refrigerator for about a week. Just make sure to let it come to room temperature before slicing—this helps retain that lovely texture!
If you find yourself with leftovers (which I doubt, because it’s so good!), you can also freeze slices for up to two months. Wrap each slice individually in plastic wrap and then place them in a freezer-safe bag. When you’re ready to enjoy another piece, simply thaw it in the fridge overnight or let it sit at room temperature for an hour or so.
As for reheating, I recommend using the microwave for a quick warm-up. Just pop a slice in for about 15-20 seconds, and it’ll be cozy and ready to enjoy! You can also place it in a preheated oven at 350°F (175°C) for about 10 minutes if you prefer a slightly crispier crust. Trust me, when that warm cranberry aroma fills your kitchen, you’ll be in heaven!
Nutritional Information
Here’s a quick look at the estimated nutritional values for each slice of this scrumptious cranberry loaf cake. Keep in mind that these values can vary based on specific ingredients and portion sizes, but they should give you a good idea of what to expect!
- Calories: 180
- Fat: 7g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Sugar: 8g
- Protein: 3g
- Sodium: 150mg
- Cholesterol: 0mg
This loaf is not only a delightful treat but also a guilt-free option packed with flavor! Enjoy knowing that you’re indulging in something that’s both delicious and relatively wholesome.
FAQ Section
Can I make this cranberry loaf cake without gluten-free flour?
While I recommend using gluten-free flour to keep this cake suitable for gluten-free diets, you can substitute it with regular all-purpose flour if gluten isn’t a concern for you. Just keep in mind that the texture may change slightly!
Can I use frozen cranberries instead of fresh?
Absolutely! Frozen cranberries work just fine. Just make sure to rinse and drain them well before adding them to the batter. They might be a bit softer, but they’ll still provide that delicious tartness!
How do I know when the loaf cake is done baking?
Great question! The best way to check is by inserting a toothpick into the center of the cake. If it comes out clean or with just a few crumbs, your cake is ready to come out of the oven. If it’s still wet, give it a few more minutes before checking again.
Can I make this loaf cake ahead of time?
Yes, you can! This cranberry loaf cake actually tastes even better the next day as the flavors meld together. Just let it cool completely before storing it in an airtight container. It can be kept at room temperature for a few days or in the fridge for up to a week!
What’s the best way to serve this cake?
I love serving this loaf cake slightly warm, but it’s also fantastic at room temperature. You can enjoy it plain or with a spread of vegan butter or a drizzle of maple syrup for a little extra sweetness. Either way, it’s bound to be a hit!
Cranberry Loaf Cake Vegan Gluten Free: 5 Reasons You’ll Love It
- Total Time: 1 hour 5 minutes
- Yield: 1 loaf 1x
- Diet: Vegan
Description
A delicious vegan and gluten-free cranberry loaf cake that is moist and flavorful.
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 powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix gluten-free flour, baking powder, baking soda, and salt.
- In another bowl, combine almond milk, coconut sugar, coconut oil, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix well.
- Fold in the fresh cranberries.
- Pour the batter into a greased loaf pan.
- Bake for 45-50 minutes or until a toothpick comes out clean.
- Let cool before slicing and serving.
Notes
- Store leftovers in an airtight container.
- Can substitute cranberries with other berries.
- Adjust sweetness based on preference.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 8g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
Keywords: cranberry loaf cake, vegan, gluten free, dessert