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Serve up a slice of fresh cranberry ginger cake! Perfect for your holiday brunch or for your next festive dinner! Made vegan with olive oil and lots of fresh ginger.

Vegan Cranberry Ginger Cake

  • Author: Heart of a Baker
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 65 minutes
  • Yield: 8 1x
  • Category: Desserts

Description

Serve up a slice of fresh cranberry ginger cake! Perfect for your holiday brunch or for your next festive dinner! Made vegan with olive oil and lots of fresh ginger. 


Scale

Ingredients

  • 1 3/4 cups all-purpose flour
  • 2 tablespoons cornstarch
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup Stevia equivalent to 1/2 cup sugar
  • 1/2 cup brown sugar (packed)
  • 1/2 cup olive oil
  • 3/4 cup Zevia Ginger Beer Mixer
  • 1 teaspoon apple cider vinegar
  • 1 1/2 teaspoons dried ground ginger
  • 1 teaspoon vanilla extract
  • 2 tablespoons grated fresh ginger
  • 1 1/2 cups fresh cranberries
  • Powdered sugar (for dusting)

Instructions

  1. Preheat oven to 350. Grease a 9 inch cake pan with nonstick spray and line the bottom of the pan with parchment paper cut into a circle. Flour the bottom and side lightly.
  2. In a medium bowl, whisk together the flour, cornstarch, baking soda, baking powder, and salt. Set aside. 
  3. In a large bowl, combine the granulated sugar, brown sugar, olive oil, Zevia Ginger Beer Mixer, apple cider vinegar, dried ginger, vanilla, and fresh ginger. with a hand mixer on medium. Combine until smooth. 
  4. Add the flour mixer to the large bowl and combine with the hand mixer on low to medium until batter smooth and no batter streaks remain. 
  5. Add the fresh cranberries and fold in until combined. 
  6. Transfer the batter to the prepared pan and bake for 40-45 minutes, or until a knife inserted into the center comes out clean.