| | | | |

1 Bowl Vegan Orange Cranberry Cake with Cream Cheese Icing






Christmas is coming in just a few days, so we’re whipping up all the holiday classics! When it come to holiday flavors, it’s all about the cinnamon, eggnog, gingerbread, and cranberries! If like the majority you cringe at can cranberry sauce, I’m right there with you!


However, using fresh whole cranberries is completely different and even better than dried in my opinion. It’s more tart, has no added sugars or preservatives and adds character to all baked goods more so than the dried variety. If you’re not crazy about the flavor combo, you could also do lemon and cranberry, but there is something about oranges that captures the season! Plus, oranges are in season during Christmas so they pack even more flavor. Bonus, after you’re done squeezing them, you can throw them in a pot of boiling water with some cinnamon and cranberries and make an effortless homaged potpourri!


What’s fab about this cake? Everything! It’s my staple 1 bowl cake, it’s quick, easy, affordable, packs tons of orange flavor, notes of tart cranberries, it’s fluffy, has aesthetic appeal, perfect for the holiday, can easily be turned into a layer cake, and pairs perfectly with the orange cream cheese icing!

If you’re looking for the most effortless holiday cake this season, you’re going to love his new 1 Bowl Vegan Orange Cranberry Cake!





Why this recipe is great: 






Requires 1 bowl

Buttery soft

Packed with fresh cranberries

Packs tons fresh orange flavor 

Pairs well with cream cheese icing!

Minimal ingredients

Perfect for Christmas 








clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Vegan Cranberry Orange Cake with Cream Cheese Icing

  • Author: Gabrielle St Claire
  • Total Time: 0 hours
  • Yield: 4-8 slices 1x






  • 1 1/2 tubs ready made vegan icing
  • 2 tbsp vegan cream cheese
  • 1 tsp orange zest


  1. Preheat oven to 350 degrees.
  2. Combine the flour, sugar, baking soda, orange zest, and salt in a greased 8″ square baking dish.
  3. Make 3 depressions in the dry ingredients – two small and one large. Pour the vinegar and vanilla in each of the two smaller depressions, and the vegetable oil in the large one. This step is imperative as your cake will be more dense and won’t rise.
  4. Pour the fresh orange juice over the entire thing and mix until smooth. Chop the cranberries in half and dust with flour to prevent them from sinking to the bottom. Gently fold in. Don’t over mix.
  5. Bake on the middle rack of the oven at 350 degrees for 25-30 minutes or until browned on the edges and when you push in it bounces back. Make an aluminum foil tent around 25 mins if the top begins to brown too much. Remove from heat and let the cake cool.
  6. Icing: Throw icing and cream cheese in a standing mixer, and blend until smooth. Once the cake is completely cooled, top with icing.


  • Prep Time: 10
  • Cook Time: 25-30 mins
  • Category: Cake
  • Cuisine: Dessert





Similar Posts


  1. Actually I live on a country where there is neither fresh nor frozen cranberries
    Can I substitute for dry one?

    1. You can, but you won’t capture the same quality with using fresh! Let me know how it turns out!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

This site uses Akismet to reduce spam. Learn how your comment data is processed.