Vegan Orange Cranberry Loaf
A pound-cake like loaf made vegan, and with the added flavors of orange and cranberry.
Equipment
- stand mixer or hand beater
Ingredients
- 1 cup vegan butter
- 1 cup dairy free milk
- 3 tbsp freshly squeezed orange juice (about half an orange)
- zest of one orange
- 1 1/2 cups granulated sugar
- 2 tbsp applesauce
- 1 tsp vanilla
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 3 cups flour
- 1/2 cup dried cranberries
- 1 1/2 cups icing sugar
Instructions
- Preheat your oven to 350 and prepare a large loaf pan by lining it with parchment.
- In the bowl of your stand mixer, add the vegan butter and the sugar and beat on low for about 3-5 minutes, until very fluffy.
- While the butter and sugar are beating, in a small bowl, add the non dairy milk and the orange juice and mix them well together. Set aside. Reserve a tablespoon or two of the orange juice for the glaze later.
- Once the butter and sugar mixture is fluffy and light, beat in the applesauce and the vanilla.
- Combine the salt, baking powder and flour together in a separate bowl and mix.
- Beat in the flour mixture in 2-3 batches, alternating with the milk mixture. Beat it only until the flour is just incorporated.
- Fold in the dried cranberries.
- Scrape the batter into the prepared loaf pan and smooth the top.
- Bake in preheated oven for about 75-90 minutes, or until a skewer poked into the cake comes out clean.
- Remove from the oven and allow to cool in the pan.
- Remove from the pan and place on a plate.
- Place the icing sugar in a bowl, and add about a tablespoon of leftover orange juice to it. Mix well, adding more juice if needed, until the glaze has a ribbon texture. Drizzle this all over your finished cake, and zest some extra orange over the top if you like. Slice and serve.