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–+ servings
Vegan Pound Cake with Cranberries Christmas Sweet Bread Chec festiv fara gluten reteta

Vegan Pound Cake with Cranberries

This easy vegan pound cake studded with cranberries and raisins is the perfect holiday dessert. No special baking skills required, and even your non-vegan friends will love it.
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Choose Serving Size 6

Ingredients 

  • 2 cups flour I used gluten-free flour by Schar - Mix It
  • 1 Tbsp baking powder
  • ½ tsp baking soda
  • 1 cup soy yogurt I used vanilla flavored yogurt by Alpro
  • 1 cup soy milk
  • ⅔ cup sugar
  • 2 tsps vanilla extract
  • 10 drops lemon essential oil
  • 10 drops orange essential oil
  • 6 Tbsps dry cranberries
  • 6 Tbsps raisins
  • 4 Tbsps oil plus a little more for greasing the pan

Coating:

  • 4 Tbsps coconut oil melted
  • 4 Tbsps powdered sugar

Instructions

  • Preheat the oven to 350 degrees F.
  • Add all ingredients, except the cranberries and raisins, to the food processor. Blend until smooth.
  • Add the dry cranberries and raisins and mix with a spoon. The batter will be thick.
  • Line a pound cake pan with parchment paper and grease it.
  • Pour the batter into the pan.
  • Bake at 350 degrees F for about 40 minutes, or until a toothpick inserted near the center comes out clean.
  • Let it cool before removing it from the pan.
  • Mix the powdered sugar with the coconut oil.
  • Pour the glaze over the top of the cake.

Notes

Store covered at room temperature for up to 3 days, or refrigerate for up to a week. If you can't find citrus essential oils, swap in the zest of one lemon and one orange for a similar bright, festive flavor.