CRANBERRY LOAF CAKE | VEGAN, GLUTEN-FREE, SUGAR-FREE

Delicious Cranberry Loaf with a low-calorie sugar-free frosting. The recipe is vegan, gluten-free, oil-free, and easy to make. This blog post is kindly sponsored by iHerb, all thoughts and opinions are my own.

Sliced vegan Cranberry Loaf with a sugar-free frosting and dried cranberries gluten-free recipe elavegan.com

I love the holiday season. Almost everyone is in a festive mood and excited about Christmas. And there is probably nothing more festive than a delicious, moist, and soft Cranberry Loaf Cake. This Cranberry Cake is not only vegan, but it’s also gluten-free, oil-free, and healthy. It has a sugar-free frosting which is still sweet and so much healthier than refined sugar! So let’s have a look into this glorious dessert!

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This vegan Cranberry Loaf with a low-calorie sugar-free frosting is the perfect dessert or breakfast for the holiday season. The recipe is vegan, gluten-free, refined sugar-free, oil-free, and easy to make.

• Prep Time


• 15 mins


• Cook Time


• 40 mins


• Total Time


• 55 mins


• Course: Breakfast, Dessert Servings: 10 slices

Ingredients

• Dry Ingredients:


• 1 1/2 cups Bob's Red Mill 1 to 1 Baking Flour (200 g)


• 3/4 cup Bob's Red Mill Natural Almond Flour, Super Fine (80 g)


• 3/4 cup Now Foods Real Food, Xylitol (150 g)


• 1 tsp baking powder


• 1/2 tsp baking soda


• Wet ingredients:


• 2 flax eggs (2 tbsp ground flax seeds + 6 tbsp water)


• 1 1/2 cups Eden Foods Organic Dried Cranberries (200 g)


• 1 cup plant-based milk (240 ml) (*see recipe notes)


• 2 tbsp lemon juice or lime juice or orange juice


• 1 1/2 tsp Simply Organic, Madagascar Pure Vanilla Extract


• Frosting:


• 6 tbsp Now Foods Real Food Organic, Erythritol, Naturally Sweet


• 1 tsp lime juice or lemon juice or orange juice


• 1-2 tbsp Edward & Sons Let's Do Organic, Organic Creamed Coconut

Instructions

• To make the flax eggs, put 1 tbsp ground flax seeds into a small bowl, add 6 tbsp water and mix with a whisk. Set aside for 5 minutes.


• Put all dry ingredients into a bowl and stir until there are no clumps.


• In a bowl, mix all wet ingredients (except the cranberries) with an electric hand mixer and pour the mixture into the dry ingredients. Stir with a whisk. Now fold in the cranberries.


• Line a loaf pan with parchment paper. My pan measures 8 x 4 x 2.5 inches. Spoon the mixture into the loaf pan.


• Bake in the oven at 356 degrees F (180 degrees C) for about 40-50 minutes. The cranberry loaf is ready when a toothpick comes out almost clean (don't overcook it). Let it cool in the fridge.


• For the frosting: Put the Erythritol in a food processor or coffee grinder and mix until it's very fine like icing sugar. Use a whisk to mix it in a small bowl with the coconut cream and the lime/lemon juice. If the frosting is too thick add more milk or lime/lemon juice. If it's too thin add more Erythritol. Spread the frosting onto the loaf and put it in the fridge until the frosting is hard. Enjoy!

Notes

• I had the best result with canned coconut milk which will make the loaf moist, soft and rich due to the higher fat content. If you use boxed plant-based milk (like almond milk, oat milk etc) which is often watered down a lot, I would suggest adding a few tbsp of oil.


• If you are using regular sugar, make sure to use just 100 g, otherwise, the Cranberry Loaf might be too sweet.

RECIPES AND IMAGE ADAPTED FROM https://elavegan.com

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