This cranberry walnut coffee cake is a vegan coffee cake filled with warm spices, nutty walnuts, and juicy cranberries. It is slightly sweetened and full of delicious fall flavors that wrap you up in a warm hug. If you’re looking for a vegan coffee cake, vegan cranberry dessert, or vegan fall dessert, this is the perfect recipe to make!
And, if you’re looking for more vegan coffee cake recipes, try this blackberry coffee cake that is the most gorgeous and delicious plant based bake you will make all season! Tender, moist, and bursting with fresh blackberry flavor and finished with a perfectly crumbly streusel topping — it is completely dairy and egg free and absolutely irresistible from the very first slice.
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What You’ll Need For This Cranberry Walnut Coffee Cake
Tools You’ll Need
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How To Make Cranberry Walnut Coffee Cake
Preheat the oven to 350° F/175 C. Grease a 10”/25cm round cake pan or springform and line the bottom with parchment.
Wash and dry the cranberries. Throw away any that are soft. Toss the cranberries with 1 tbsp/7g of the flour. Set aside.
In a small bowl, combine light brown sugar, all-purpose flour, ground cinnamon, and chopped walnuts. Stir to combine everything.
Add 2 tsp/10ml water and 2 tbsp/30ml oil and stir or crumble with your fingertips into small clumps. Set aside.
In a large bowl, combine flour, baking powder, cinnamon, sugar, and salt. Stir to evenly distribute.
Make a well in the center and add oat milk, oil, and orange zest. Stir until just incorporated and no flour streaks remain.
Fold in the coated cranberries and chopped walnuts.
Scrape into prepared pan and level out.
Crumble the streusel on top so that it is in contact with the batter.
Bake for 50-60 minutes, until golden brown on the edges, set in the center and skewer inserted comes out clean.
Allow to cool in the pan for at least 30 minutes before transferring to a cooling rack.
Best the same day or can be stored covered in the fridge for up to 3 days. Bring to room temperature before serving.
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Important Recipe Notes
This recipe has not been tested with frozen cranberries. Use fresh cranberries for the best taste. Frozen cranberries release more liquid into the batter, which can cause longer baking time or a chewy texture.
Use a neutral oil with little flavor an aroma to keep the coffee cake flavor balanced.
Vegan Dessert Recipes
Cranberry Crisp Bars– These vegan cranberry crisp bars are the holiday dessert recipe you never knew you needed! A golden oat crust layered with sweet and tangy cranberry filling and topped with a crispy crumble — they are completely plant based and absolutely irresistible from the very first bite.
Sweet Potato Pecan Bundt Cake– This vegan sweet potato pecan bundt cake is the most stunning and delicious fall dessert you will make all season! Moist, warmly spiced, and packed with rich sweet potato flavor then topped with crunchy pecans and a gorgeous glaze — it is completely plant based and showstopping from the very first slice.
Vegan Cranberry Walnut Coffee Cake
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Ingredients
- 2 ¼ cups/270g all-purpose flour
- 1 cup/205g light brown sugar
- ½ tsp/1g ground cinnamon
- ½ tsp/3g salt
- 1 tbsp/13g baking powder
- ¼ cup/60ml neutral oil
- 1 cup/235ml oat milk
- 2 cups/200g fresh cranberries
- ½ cup/35g chopped walnuts
- Zest of 1 orange
- ¼ cup/52g light brown sugar
- 6 tbsp/45g all-purpose flour
- ½ tsp/1g ground cinnamon
- ½ cup/35g chopped walnuts
- 2 tbsp/30ml neutral oil
- 2 tsp/10ml water
Method
- Preheat oven to 350° F/175 C. Grease a 10”/25cm round cake pan or springform and line the bottom with parchment.
- Wash and dry cranberries. Throw away any that are soft. Toss cranberries with 1 tbsp/7g of the flour. Set aside.
- In a small bowl, combine all streusel ingredients except water and oil. Stir to combine everything.
- Add water and oil and stir or crumble with your fingertips into small clumps. Set aside.
- In a large bowl, combine flour, baking powder, cinnamon, sugar, and salt. Stir to evenly distribute.
- Make a well in the center and add oat milk, oil, and orange zest. Stir until just incorporated and no flour streaks remain.
- Fold in the coated cranberries and chopped walnuts.
- Scrape into prepared pan and level out.
- Crumble the streusel on top so that it is in contact with the batter.
- Bake for 50-60 minutes, until golden brown on the edges, set in the center and skewer inserted comes out clean.
- Allow to cool in the pan for at least 30 minutes before transferring to a cooling rack.
- Best the same day or can be stored covered in the fridge for up to 3 days. Bring to room temperature before serving.
