One Bowl Orange & Cranberry Loaf (Gluten Free, Vegan)

Prep: 10 minutesCook: 40 minutesTotal: 50 minutes
Yield: 1 loafCategories: Baking, Desserts
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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 (8.5β€³ x 4.5β€³) 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.

If you like this recipe and want to show some support please leave a comment below or visit my Ko-Fi account to donate! x

Ingredients

metric
imperial
  • 250g 1 1/2 cups + 1 tbsp gluten free plain flour
  • 200g 1 cup caster sugar
  • 200ml 3/4 cup soya milk
  • 75ml 1/3 cup coconut oil (melted)
  • 1 handful dried cranberries
  • zest of 1 orange (extra for topping)
  • zest of 1 lemon (extra for topping)
  • juice of 1/2 lemon
  • juice of 1/2 orange
  • 1/2 orange (cut into small chunks)
  • 1 tsp bicarbonate of soda
  • 1 tsp xanthan gum
  • pinch sea salt

Method

  1. Place 200g caster sugar in a large mixing bowl and add the melted coconut oil, stir until well combined
  2. Add the grated orange and lemon to the mixture
  3. Add the soya milk, juice of half a lemon and juice of half an orange. Mix briefly
  4. Add the flour, xanthan gum, bicarbonate of soda and sea salt to the wet ingredients and mix well until a smooth batter forms
  5. Pour the mixture into a loaf tin lined with parchment paper
  6. Scatter the cranberries and chopped pieces of orange across the top of the tin and use your fingertips to press them further down into the batter. Repeat until all of the pieces are hidden and use the back of the spoon to ensure the top is smooth
  7. Place in a preheated oven and bake for 40 minutes or until a cocktail stick comes out clean at 170 degrees Celsius
  8. Remove the cake from the oven and allow to cool fully before removing from the tin

2 Comments

  1. Dulce

    Very good recipe! Thank you ????

    Can I use a different DF milk instead Soy Milk?
    And If it’s possible, which one do you recommend
    Thank you in advance ????

    Reply
    • Natasha Gelder

      Yes you can use almond or coconut if preferred! Any should work in theory but try to avoid hazelnut as the flavour might be a little overpowering ????

      Reply

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