Vegan Gingerbread Cranberry Cake
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Cuisine: Vegan, Holiday
Serves: 12 servings
Ingredients
  • Dry Ingredients
  • 3¼ cups flour
  • 1¼ cups sugar
  • 2 Tbsp pumpkin pie spice
  • 2 Tbsp ground ginger
  • 1 Tbsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • Wet Ingredients
  • ⅔ cup molasses
  • 1½ cups plant milk
  • ⅔ cup oil
  • 1 tbsp white vinegar
  • 1 Tbsp vanilla bean paste or extract
  • Filling
  • 1 can cranberry sauce
  • ½ cup Nature’s Charm coconut whipping cream, chilled overnight
  • 8 oz vegan cream cheese
  • ½ can Nature’s Charm sweetened condensed milk
  • 2 cups vegan cream cheese frosting
  • For garnish (optional)
  • 1 cup fresh cranberries
  • 5-6 springs fresh rosemary
  • 1¼ cups sugar
Instructions
  1. Preheat the oven to 325F. In a large bowl, combine the dry ingredients. Whisk well. Add the wet ingredients and mix until just combined. Divide the batter between three 8 inch cake pans, greased and lined with parchment paper. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely.
  2. Combine the whipping cream, cream cheese, and condensed milk. Beat until well combined and fluffy. Chill until ready to use.
  3. Once the layers are fully cooled, layer the cake. Pipe a ring of cream cheese frosting around the first layer. Fill the center with the cream cheese whipped cream and cranberry sauce. Place the other layer on top and repeat the process. Top with the remaining cake layer and frost with the rest of the cream cheese frosting.
  4. To make the sugared cranberries and rosemary, add ¾ cups sugar and ¾ cup water in a small sauce pan. Heat until a rolling boil, stirring to combine. Turn heat off. Add the cranberries and let sit for 15 minutes. With a slotted spoon, transfer the cranberries to a baking pan lined with parchment paper. Let sit for 15 minutes.
  5. Add the remaining sugar to a bowl or container with a lid. Use the slotted spoon to coat the cranberries in sugar then transfer them to a fresh sheet of parchment paper. Dip the rosemary in the simple syrup and coat in sugar. Allow the sugared cranberries and rosemary to dry for an hour before using.
Recipe by Carrots and Flowers at https://www.carrotsandflowers.com/vegan-cranberry-gingerbread-cake/