Tag: vegan cake recipe

Last Thanksgiving, I made this stunning cranberry jam cake, and it blew everyone away! We were at our annual family gathering in Folly Beach, SC, where two dozen of us converge each year for a relaxed celebration. This year, I wanted to bring something special, and this cake delivered.

The star of the show is the easy-to-make cranberry jam, which gives the cake a naturally pink hue and a pleasantly tart flavor that pairs beautifully with the fluffy brown sugar cake layers. The jam is also used in the buttercream, making it not only delicious but visually gorgeous with that pop of cranberry color. Plus, the recipe makes plenty of jam – enough for the cake, the buttercream, and even some extra for your morning toast or oatmeal.

This cake is a showstopper and perfect for Thanksgiving or any festive occasion. The tart cranberry jam balances the sweetness of the cake and buttercream, creating a flavor combination that’s both bright and indulgent. It was the talk of our family gathering in Folly Beach and will undoubtedly be making a reappearance on our holiday table.

So if you’re looking to impress this holiday season, give this vegan cranberry jam cake a try. You can even make the jam ahead of time to simplify the process – and trust me, the extra jam is perfect on toast with vegan cream cheese or stirred into oatmeal. Enjoy!

Vegan Cranberry Jam Cake Recipe

(Inspired by The New York Times and adapted to be vegan)

Ingredients:

For the Cake:

• 3 cups/385 grams cake flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• 1¾ cups/420 milliliters plant-based milk (like almond or oat), at room temperature
• 2 teaspoons vanilla extract
• 1¾ cups/385 grams light brown sugar
• ¾ cup/170 grams vegan butter, softened
• ¼ cup/60 milliliters neutral oil (like orgnaic canola)
• 1 teaspoon kosher salt
• 4 tablespoons aquafaba (the liquid from a can of chickpeas), at room temperature or you can opt to simply replace whole eggs with egg replacer.

For the Cranberry Jam:

• 12 ounces/340 grams fresh cranberries (about 3½ cups)
• 1 cup/200 grams granulated sugar
• ½ cup/120 milliliters orange juice
• ½ teaspoon orange zest
• 1 teaspoon finely grated fresh ginger
• 1 teaspoon vanilla extract

For the Vegan Buttercream:

• 1 cup/200 grams granulated sugar
• 2 cups/450 grams vegan butter, softened and cut into tablespoons
• 1 teaspoon vanilla extract
• Pinch of kosher salt
• ½ cup of cooled cranberry jam

For Garnish:

• Sugared cranberries (optional)

Instructions:

Step 1: Make the Cake

1. Preheat the oven to 350°F. Grease three 8-inch cake pans and line the bottoms with parchment paper. Flour the pans.
2. In a large bowl, sift together the flour, baking powder, and baking soda.
3. In a separate small bowl, combine the plant-based milk and vanilla extract.
4. Using a stand mixer with the paddle attachment, cream the vegan butter, brown sugar, oil, and salt on medium-high for about 5 minutes until light and fluffy. Add the aquafaba one tablespoon at a time, mixing for about 20 seconds between each addition.
5. Set the mixer to low and alternate adding the dry ingredients and the milk mixture in three parts. Mix until just combined. Use a spatula to fold in any remaining dry spots.
6. Divide the batter evenly between the three prepared cake pans. Smooth the tops and tap the pans lightly to release any air bubbles. Bake for 25-30 minutes, until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Step 2: Make the Cranberry Jam

1. In a large saucepan, combine the cranberries, sugar, orange juice, orange zest, ginger, and vanilla over medium-high heat. Bring to a boil, then reduce heat and simmer until the cranberries burst and the mixture thickens to a jam-like consistency, about 5 minutes.
2. Let the jam cool to room temperature, then blend until smooth using an immersion blender or food processor. Set aside.

Step 3: Make the Vegan Buttercream

1. In a stand mixer, beat the vegan butter on medium speed until creamy. Add the sugar and beat for another 3-5 minutes until light and fluffy.
2. Gradually add the cooled cranberry jam (about ½ cup) and vanilla extract. Mix until well combined and smooth. If the buttercream becomes too soft, refrigerate it for about 10 minutes, then re-whip.

Step 4: Assemble the Cake

1. If needed, use a serrated knife to level the cake layers. Place the first layer on a cake stand or serving plate and spread a generous layer of buttercream on top.
2. Add about ¼ cup of cranberry jam on top of the buttercream, but don’t spread it all the way to the edges.
3. Repeat with the second layer, then place the final layer on top. Spread a thin layer of buttercream over the entire cake (a crumb coat), then refrigerate for 30 minutes to set.
4. Once set, frost the cake with the remaining buttercream. Garnish with sugared cranberries if desired.