Vegan Orange and Cranberry Cake with Zesty Glaze

Vegan orange cranberry cake — a moist, tender vegan pound cake scented with orange and studded with fresh cranberries. Eggless and dairy-free, ideal for snacks, brunch or the holiday table.

This vegan orange cranberry cake (often called orange cranberry bread in the US) is a dense, pound-cake style loaf with a soft, moist crumb. Bright orange zest and juice give the cake a fresh citrus aroma while bursts of tart cranberry balance the sweetness. It’s a simple, comforting bake that keeps well and freezes nicely.

The recipe uses the reverse creaming method: the fat is mixed into the dry ingredients before adding the wet. Coating the flour with fat reduces gluten development, producing a more tender crumb — perfect for a pound cake texture.

This version is adapted from previous citrus and marble cakes and uses silken tofu as a vegan binder. Silken tofu yields a reliably moist cake when blended with the orange juice and vanilla.

Key Ingredients

Silken tofu: Firm silken tofu replaces eggs and gives a tender, moist crumb. Drain excess liquid but pressing is not required.

Orange juice and zest: Freshly grated orange zest adds intense fragrance; use the juice from the zested oranges or a carton if preferred. The acidity also helps the raising agents work.

Vanilla extract: Use pure vanilla extract for the best flavour.

Cornflour (cornstarch) and plain flour: A small amount of cornflour helps keep the cake soft; if you have cake flour you can substitute it for both flours.

Baking powder and bicarbonate of soda: Ensure the cake rises properly.

Vegan block butter: Use a foil-wrapped block-style vegan butter (not the high-water spreadable tub). Block margarines give the best texture for baking.

Neutral oil: A little oil in addition to the butter keeps the cake moist. Sunflower, vegetable or light olive oil are good choices.

Sugar: Golden or white caster (superfine) sugar works best; regular granulated can be blitzed to a finer texture if needed.

Cranberries: Fresh cranberries are recommended; frozen can be used straight from the freezer (do not defrost) and may extend the bake time slightly. Dried cranberries are an alternative but will change the texture.

Overview — How To Make Vegan Orange Cranberry Cake

(Full ingredient quantities and step-by-step instructions are in the recipe card below.)

• Blend the drained silken tofu with orange juice and vanilla until smooth.
• Whisk together plain flour, cornflour, baking powder, bicarbonate of soda, salt and sugar.
• Stir the melted vegan block butter, oil and orange zest into the dry mix, coating the flour with fat for a tender crumb.
• Gradually whisk the tofu-orange mixture into the dry ingredients to form a smooth batter.
• Toss the cranberries with a little flour to prevent them sinking, then fold them into the batter.
• Pour the batter into a lined and greased 2lb (approx 11.5 x 21.5 cm / 4.5 x 8.5 in) loaf tin and bake until a skewer comes out clean, covering with foil if the top browns too quickly.
• Cool 20 minutes in the tin, then transfer to a wire rack to cool completely before slicing.

Tips for Best Results

– Weigh ingredients where possible. Gram measurements give much more consistent results than cups for baking.
– Use firm silken tofu (shelf-stable varieties such as Mori-Nu or Clearspring are common); drain off excess liquid. Regular block tofu is not the same and will not give the same texture.
– Use a block-style vegan butter (foil-wrapped) rather than spreadable tub butter. Tub spreads contain more water and can affect the crumb.
– If using frozen cranberries, add them frozen to the batter and add a couple of minutes to the baking time if needed.
– If you prefer, finish the cooled loaf with a simple orange glaze for extra shine and sweetness.

Storage

Store the cake in an airtight container at room temperature for up to three days. It also freezes well — wrap slices or the whole loaf tightly and freeze for up to three months. Thaw at room temperature before serving.

Recipe Card

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