This orange and cranberry loaf makes the perfect dessert for those needing an alternative to chocolate or caramel flavours. The citrus gives this loaf a really summery and light feel. However, the use of the cranberries and orange also make it perfect for Christmas.
This is inspired by a delicious orange and cranberry cake I had during a weekend away at the coast. It has been on my ‘to recreate list’ ever since and I am so happy I have finally perfected it! More so I can enjoy it than anything else!
I used my Vegan Lemon Drizzle as a base for this dessert so if you like this you will probably like that recipe too!
I like to make a whipped coconut cream frosting for this which needs just three ingredients. Mix the refrigerated solid cream from a can of full fat coconut milk with 65g icing sugar using a hand blender. If needed add 1 – 2 tbsp cornstarch to thicken it. You will need to keep this coconut cream in the fridge until you are ready to use it but it honestly could not be simpler to make! You will need to frost the cake immediately before serving or keep it in the fridge so the frosting does not melt.
A lemon and orange glaze works well on this too. Just mix the juice of 1/4 lemon with the juice of 1/4 orange and 2 tbsp of caster sugar. Once you have taken the loaf out of the oven, poke a few holes in it using a cocktail stick and pour the glaze over the loaf while it is still hot. Top with a little additional zest and allow to set.
It can be tough to get a vegan bake that rises so I am pleased with how this turned out! The trick is to ensure the oven is really hot when the loaf goes in so ensure you preheat it for around 15 minutes! For this recipe I used a 21 x 11 cm (8.5″ x 4.5″) loaf tin.
I bake this orange and cranberry loaf for 40 minutes in a fan assisted oven but allow up to 45 as ovens vary. This cake will last for up to five days in an airtight container.
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