This cranberry cake takes my love of cranberries to new heights!
Basically this cake creation was just an excuse to eat more of my famous cranberry compote!
With a layer of vanilla buttercream between each layer
My food processor cake method is fast becoming the most sought after style on the internet!
Who doesn’t love easy baking?
It’s literally a “throw everything into the food processor and whiz it up” cake batter!
The resulting cake layers are light and spongy with cranberries studded throughout!
Vanilla Buttercream Icing and candied cranberries for an easy natural decor
No affiliation with any product or company linked below, solely for visual reference
Notes for Success:
I’ve added a few teaspoons of beetroot powder to get this vibrant color, but you can use a drop or two of red food color for the same result
Totally optional but when I did not use either, the cake was a dull pink that just didn’t do it for me!
The candied cranberries can be stored in the freezer but they may have the tendency to bleed slightly as they thaw on the cake
I had to re-sugar mine to get them nice and fresh looking
I list cake flour as an ingredient in this recipe but for those who cannot get it you can use all ~ all purpose flour in the total weight of 440g
CLICK HERE FOR MORE INFORMATION ABOUT CAKE FLOUR
7″ Cake Pans are my choice but if you only have 8″ pans just divide the batter between 2-8″ cake pans for a 2 layer cake instead
For those with egg replacer questions, I use Bob’s Red Mill but I have also made this cake with no egg replacer at all and had great results!
WATCH THE VIDEO TUTORIAL FOR HOW TO MAKE THIS CAKE
Cranberry Cake
Ingredients
For the Cranberry Cake Layers:
- 1¾ cup All purpose Flour 218g
- 2 cups Cake Flour *see notes 240g
- 3 teaspoons Beet Root Powder *see notes 8g
- 2 teaspoons Egg Replacer *see notes
- 18 Tbs Granulated Sugar 228g
- 2 Tbs Baking Powder
- 1 teaspoon Salt
- ½ teaspoon Ground cinnamon
- 1 teaspoon Ground Cardamom
- 18 Tbs Vegetable Oil 270ml
- 1½ cups Plant Milk 360ml
- 2 teaspoons Vanilla Extract 10ml
- 1½ cups Fresh or Frozen Cranberries 150g
For the Cranberry Compote
- 12 ounces Cranberries fresh or frozen 336g
- 1¼ cup Granulated Sugar 250g
- 1 cup Cranberry Juice or Moscato Wine 237ml
- 2 teaspoons Vanilla Extract (or 1 vanilla bean)
- 4 Star Anise Pods
- 2 Cinnamon Sticks
For the Sugared Cranberries:
- ½ cup Fresh or Frozen Cranberries
- ¼ cup Water
- ¼ cup Granulated Sugar
For the Icing
- 1 Recipe Your Favorite Buttercream
Instructions
For the Cake Batter:
- Preheat the oven to 350°F &d grease & parchment line 3-7" cake pans
- Combine all the ingredients for the cake in your food processor and & process to a smooth batter (if you do not have a 14 cup capacity food processor simply blend the cranberries separately them mix everything by hand)
- Divide the batter evenly amongst the prepared cake pans & bake for approx 25 minutes or when you gently press the center they are springy to the touch (toothpick test is also a good measure)
- Cool the cake layers in the pans until you can safely touch then without burning yourself then flip them onto a cooling rack to cool completely
- Make the sugared cranberries: bring the water & sugar to a boil in a small sauce pot. Boil for about 2 minutes then add the cranberries remove from the heat & drain the cranberries
- Toss them into the granulated sugar & lay them on a parchment lined sheet pan to dry overnight
- For the Cranberry Compote: In a heavy bottom sauce pot, combine the cranberries with the liquid of your choice along with the sugar & spices and bring to a boil over high heat.
- Lower the temperature to a simmer for 15 -20 minutes, the sauce will begin to thicken & the berries will begin to pop.
- Turn off the heat & discard the anise pods & cinnamon sticks then add the vanilla extract
- Using a stick blend or a food processor puree the compote slightly leaving it chunky
- Cool in refrigerator while you prepare the buttercream recipe as per the instructions on that recipe post
- Assemble the cake as shown in the video tutorial
What type of cranberry juice did you use? Should I get 100% cranberry (no sweetener or other juices added), a frozen concentrate, or a cranberry blend?
Concerned the straight cranberry might be too bitter or the blend too sweet.
I have used just regular cranberry juice that you would drink (Ocean Spray is the brand here in the USA)
Awesome; thanks! I’m familiar with Ocean Spray. I’ve found two options: 100% unsweetened (just cranberry & filtered water) and sweetened (filtered water/cranberry/apple/grape). Does it matter which one?
If we want to make this food processor cake without cranberries can we just omit them?
I love the idea of a food processor cake but can’t get cranberries.
Hi Rose, the cranberry adds some liquid, pectin and “bulk” to this recipe
But if you can get ORANGES Click here
OR Apple Cider Donut Cake CLICK HERE
Hello Gretchen, I see you added egg replacer on the video, but the recipe doesn’t have it. Should I use it or not? Thank you.
Hey thank you! Honestly I have done it both ways with very little difference! Thanks for pointing it out though! I will include it in the recipe list!
I made this cake a few days ago and it came out beautifully. So much so that I have another one in the oven to take to a family get together. I had shared some with my father and he loved it; he couldn’t tell it was vegan.
Thank you for this recipe. I can’t wait to try the others you have!
YAY! Thank you!